Suelze, (Sülze)

Souse extra lean or Head Cheese without the head and cheese

Ingredients:

Day 1:

Cut Pork Sirloin into 1 inch cubes.

Combine Salt and DQ Cure and mix together with the meat. The cure salt mix will change the color of the meat, that is normal.

Refrigerate overnight.

Day 2:

Transfer the cured meat into a pot, cover with water and add the piece of onion.

Bring to a boil and simmer covered, till meat can be shredded easily about 1 ½ hours, be sure to check periodically and add hot water to keep the meat submerged.

Remove and discard onion and transfer meat to a large bowl. Reserve the liquid the meat was cooked in.

Shred meat while hot. Rubber gloves with a cotton glove liner works well for this.

Mix the diced raw onion into the meat.

Add water to the  reserved liquid to equal 1¾# and bring back to a boil, while adding Caraway, Nutmeg, Black Pepper, Essig Essence and Maggi Liquid. Turn off heat and stir in Gelatin.

Split meat into containers and fill up with the gelatin water (½ Meat to ½ Liquid).

Take a spoon, stir up the mix in each container and refrigerate until completely solid.

To serve, flip the Suelze out of the container onto a plate, surround with diced onions and garnish with sprigs of Parsley.

Cut and enjoy with a nice double crusted German Rye Bread and a cool Lager Beer.

For extra zest more white wine vinegar can be added when serving.

2 lbs

Pork Sirloin

1½ lbs

Water

90 g

diced raw Spanish Onions

¼ lbs

Spanish Onion left in 1 piece

50 g

Gelatin unflavored

11 g

Salt

1¼ Tbs

Essig Essence vinegar

½ tsp

Maggi liquid seasoning

2 pinches

Black Pepper, ground

1 dash

Caraway, ground

1 dash

Nutmeg, ground

2.4 g

DQ Cure (6% sodium nitrite)

See Remarks below picture