Hearty, down -to -earth and made with a lot of manual work – this tastes a real home maker. In many households it was cooked herself, often in large quantities, because if the pig’s head, then right! This recipe shows how simple ingredients such as meat, broth, spices and a few inserted cucumbers create a powerful mesh, which goes well with fried potatoes, onion or tomato salad. Above all, patience is important – because good Sülze takes time: for cooking, cutting, seasoning and geling. But she stays for several days and often gets better in taste from time to time.
Ingredients
- 1 kg of pork head (cheek with ear and snout)
- 750 g of pointed legs
- 1 bunch of soup green
- 2 onions
- 2 laurel leaves
- 1 teaspoon of marjoram
- Salt
- pepper
- 2 turn beets
- 1 glass of white wine
- 4-5 spice cucumber
- 1/2 tube capers
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preparation
- Wash the pig’s head and the pointed legs thoroughly, put it in a saucepan and pour so much boiling water that everything is covered.
- Add the cleaned soup green, the onions, laurel leaves, the majoran as well as salt and pepper and cook with a low flame until the meat can be loosened from the bones. (Skim off the foam several times with a sieve spoon!)
- For 20 minutes, add the mohren beet in front of the garage.
- Then remove the meat and the mohren beet, be through a cloth, skim off some fat and let the broth boil down to 1/2 liters with the white wine.
- In the meantime, cut the meat dissolved from the bones, cut the mohren and cucumbers into smaller cubes, add the capers, mix everything and put everything and in a rinsed bowl (or in portion shapes).
- Pour the broth over it and chill to solidify.
- Before stalling, stir the Sülze several times.
- Serve with onion or tomato salad.
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