Recipe: Sülze

Making Sulze

Sulze is a jellied pork and veal dish. It is similar to head cheese, although it is generally not firm enough to be sliced as sausage. It is usually served as a side dish, sprinkled with vinegar (to taste.) It makes a nice part of a Sunday lunch.


  • 1 pork hock (good size)
  • 1 veal bone (same as for osso bucco) good size
  • 3 medium onions
  • 1-2 toes garlic
  • 1/2 lemon
  • 1 small bayleaf
  • 1/2 tsp ginger
  • 1 tsp whole pepper kernels
  • 1/2 tsp caraway seeds
  • 1/2 tsp paprika
  • 1 tbls salt


  1. Put all ingredients into a large pot; barely cover with water, bring to a boil and simmer for 2 hours or until meat is tender
  2. let cool
  3. Pour through a colander.
  4. Remove meat (and skin of pork hock, scraping off fat) from bone and dice.
  5. Divide the meat into as many dishes as you think you will need and pour the strained broth over; do not skim fat off broth (it acts as a sealant)


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