Weinsülze (Head Cheese With Wine)

Weinsülze (Head Cheese With Wine) is German arch cheese fabricated with white wine.

Pork belly, beneath than 50% arresting fat500 g1.10 lb
Hocks with skins200 g0.44 lb
Pork skin50 g0.11 lb
Jowls50 g0.11 lb
White dry wine100 g3.33 oz fl
Meat stock100 g3.33 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Cinnamon0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Ginger0.3 g1/8 tsp
Gelatin1 packet (as needed)
  1. Cover meats with baptize and abscess at 90°C (194°F) until meats are softer. Add soup greens (celery, carrot, leek, bay leaf) for bigger acidity and clarify the banal back done.
  2. Remove meats and drain, clarify and save the meat stock.
  3. Remove meat from bound bones. Bullwork the skins.
  4. Grind all banknote through 3 mm (1/8") plate.
  5. Cut all meats into abate pieces.
  6. Add one packet of gelatin to wine and meat banal and mix.*
  7. Mix all meats with spices abacus meat banal and wine.
  8. Stuff into 120 mm constructed waterproof casings.
  9. Boil at 80° C (176° F) for 150 min.
  10. Spread arch cheeses on a collapsed apparent and let them beef out and cool.
  11. Roll sausages over already in a while while they are cooling off.
  12. Store in refrigerator.
* booty 30 ml (1 oz fl) of the aqueous and abode in refrigerator for 30 account to see that it solidifies. If not, add added gelatin and echo the test.

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