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.
Ingredients:
- 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
Steps:
- 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
- let cool
- Pour through a colander.
- Remove meat (and skin of pork hock, scraping off fat) from bone and dice.
- 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)
