Suelze, (Sülze)

Souse extra lean or Head Cheese without the head and cheese

2 lbs

Pork Sirloin

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 over night.

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 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 in the diced raw onion.

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 and refrigerate, till 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.

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)