Meats and Sausages
Weinsülze (Head Cheese With Wine)
Weinsülze (Head Cheese With Wine) is German head cheese made with white wine.
| Materials | Metric | US |
|---|---|---|
| Pork belly, less than 50% visible fat | 500 g | 1.10 lb |
| Hocks with skins | 200 g | 0.44 lb |
| Pork skin | 50 g | 0.11 lb |
| Jowls | 50 g | 0.11 lb |
| White dry wine | 100 g | 3.33 oz fl |
| Meat stock | 100 g | 3.33 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 12 g | 2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Cinnamon | 0.5 g | 1/4 tsp |
| Cloves, ground | 0.3 g | 1/8 tsp |
| Ginger | 0.3 g | 1/8 tsp |
| Gelatin | 1 packet (as needed) |
Instructions
- Cover meats with water and boil at 90°C (194°F) until meats are softer. Add soup greens (celery, carrot, leek, bay leaf) for better flavor and filter the stock when done.
- Remove meats and drain, filter and save the meat stock.
- Remove meat from hock bones. Grind the skins.
- Grind all skins through 3 mm (1/8") plate.
- Cut all meats into smaller pieces.
- Add one packet of gelatin to wine and meat stock and mix.*
- Mix all meats with spices adding meat stock and wine.
- Stuff into 120 mm synthetic waterproof casings.
- Boil at 80° C (176° F) for 150 min.
- Spread head cheeses on a flat surface and let them steam out and cool.
- Roll sausages over once in a while while they are cooling off.
- Store in refrigerator.
Notes
* take 30 ml (1 oz fl) of the liquid and place in refrigerator for 30 minutes to see that it solidifies. If not, add more gelatin and repeat the test.
