Meats and Sausages
Hessische Sülzwurst (Hessische Head Cheese)
Hessische Sülzwurst is a German head cheese from Hesse, a central German state known for forests and Wiesbaden, a Roman spa town and now the state's capital city.
| Meats | Metric | US |
|---|---|---|
| Pork head meat, masks | 400 g | 0.88 lb |
| Pork hocks, feet | 350 g | 0.77 lb |
| Pork shoulder | 150 g | 0.33 lb |
| Pork skins | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Pepper | 4.0 g | 2 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Caraway, whole | 1.0 g | 1 tsp |
| Onion | 90 g | 1 onion |
| Meat stock | 90 ml | 3 oz fl |
Instructions
- 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. The skins are done when they can be penetrated with a finger. Remove meat from bones when still warm. Save meat stock.
- Chop onion and fry in fat until golden.
- Cut lean meats 12 mm (1/2") pieces.
- Cut bellies into long strips.
- Grind skins and onions through 3 mm (1/8") plate. Add a little meat stock if needed.
- Mix all meats with emulsified skins, meat stock and spices.
- 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 120 minutes.
- 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.
