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Suelze, (Sülze)

Souse extra lean or Head Cheese without the head and cheese


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


90 g

diced raw Spanish Onions

¼ lbs

Spanish Onion left in 1 piece

50 g

Gelatin unflavored

11 g


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

Tried and tested with these quantities and it works well!
For more accuracy smaller amounts are in grams.
See larger recipe for your second batch as all your friends will stand in line to have some.
The unique taste of the two items below are essential to the flavor profile of this recipe and I myself would not substitute them.
Essig Essence is a German vinegar concentrate made by Surig  and available in most German meat markets or speciality stores. Can’t find it, Geier’s Sausage Kitchen in Sarasota, Florida can send it to you.
Maggi Liquid Seasoning available in most German and Polish stores it is also carried  by many Oriental Food stores. Again see Geier’s Sausage Kitchen.

Suelze can also be made without using DQ Cure, it will differ in the color, instead of the pinkish color when finished, it will have the grayish brown color found when making a pork roast.

Print Version


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