Meats and Sausages
Berliner Sülzwurst (Berliner Head Cheese)
A popular in Berlin head cheese.
| Materials | Metric | US |
|---|---|---|
| Pork head meat, masks | 150 g | 0.33 lb |
| Pork hocks, feet | 250 g | 0.33 lb |
| Pork belly, lean | 150 g | 0.33 lb |
| Pork tongues, cured | 150 g | 0.33 lb |
| Veal belly | 150 g | 0.33 lb |
| Pork skins | 100 g | 0.22 lb |
| Full milk | 50 g | 50 ml |
Ingredients per 1000g (1 kg) of materials
| Pepper | 4.0 g | 2 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Caraway, ground | 1.0 g | 1/2 tsp |
| Onion, chopped | 90 g | 1 onion |
| Meat stock | 150 ml | 5 oz fl |
Instructions
- Cure all meats in wet brine. Make 40° Salometer brine (10° Baume):
- 1 gal water, 333 g (0.73 lb) salt, 120 g (4.2 oz) Cure #1. About 3/4 qt (710 ml) of brine is needed for 1 kg of meat. Place meats in brine in a suitable container. Hold them completely submerged for 4-5 days. Drain and wash briefly.
- Cover meats with sufficient amount of water and cook at 95° C (203° F) until soft (about 2 hours). For best flavor add soup greens to water: celery, carrot, leek, parsley root, whole peppers, onion, allspice. Remove meat from bones when still warm. The skins are done when they can be penetrated with a finger. Save meat stock.
- Chop onions and fry in fat until golden.
- Cut lean meats and tongues into 12 mm (1/2") pieces.
- Cut bellies into long strips.
- Grind skins and onions through 3 mm (1/8") plate. Place in food processor and emulsify with milk and spices.
- Mix all meats with emulsified skins and meat stock.
- Stuff into pork stomachs or 100 mm synthetic waterproof casings.
- In a large pot bring the water to a boil. Insert sausages in hot water, lower the heat and cook pork stomachs at 80° C (176° F) for 180 minutes, 100 mm casings for 2 hours.
- Immerse sausages for 20 minutes in cold water, then place them on a flat surface to finish cooling. Roll over periodically the sausages stuffed into round synthetic casings to prevent jelly and fat from accumulating in one area.
- Refrigerate.
Notes
Before stuffing place a small amount of meat stock in refrigerator to see if it solidifies in 30 minutes. If not, add some powdered commercial gelatin and repeat the test.
