Sulz-Austrian

Sulz is clearly accustomed as a built-in artefact in Austrian Aliment Annals - Österreichischen Lebensmittelbuch Codexxkapitel /B 14/Fleisch und Fleischereugnisse/Kochwürste/Sulzwürste/Sorte 3. It comes in 3 variants: Sulz, Haussulz (homemade sulz) and Geflügelsulz (poultry sulz). Sulz is a pork specialty that is adapted in forms, again eaten cold. Sulz is a advantageous dish, it contains little meat and its fat agreeable is alone about 5%.

MaterialsMetricUS
Pork arch meat with skin, skins, meat trimmings300 g0.66 lb
Aspic (from meat stock) or bartering gelatin500 g1.1 lb
Everything abroad - vegetables, above eggs200 g0.44 lb
Ingredients per 1000g (1 kg) of materials
Saltto taste
Cure #1 (if red blush needed)2.5 g1/2 tsp
Whole pepper berries6
Allspice, whole2
Bay leaf, whole2
Onion, halved90 g1 medium
Vinegar30 ml1 oz fl
Instructions
  1. Boil soup vegetables (if used) in 3-4 genitalia of baptize for 20 minutes. Cesspool vegetables and add the aqueous to meats.
  2. Cook all meats in a little baptize (below baking point) until soft. Abstracted meat from basic back still warm. In home assembly meat is usually not ground. Save meat banal for aspic. Mix all capacity together.
  3. Place capacity in a acceptable container, align vegetables and anxiously cascade the hot meat banal which will become aspic (jelly) back it solidifies. Let it air-conditioned at allowance temperature and again refrigerate.
Notes
Sulz is served cold, with alkali or auto juice.
If blimp into casings, sulz becomes sulz-head cheese sausage.
About 10% of accustomed aspic (meat stock) is added. In home assembly meat is usually not cured. Bartering processors about consistently cure meat. Bartering processor additionally acclimated bartering gelatin and not accustomed aspic.

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