Meats and Sausages
Weinsülze (Head Cheese With Wine)
Materials | Metric | US |
---|---|---|
Pork belly, less than 50% visible fat | 500 g | 1.10 lb |
Hocks with skins | 200 g | 0.44 lb |
Pork skin | 50 g | 0.11 lb |
Jowls | 50 g | 0.11 lb |
White dry wine | 100 g | 3.33 oz fl |
Meat stock | 100 g | 3.33 oz fl |
Ingredients per 1000g (1 kg) of materials
Salt | 12 g | 2 tsp |
Pepper | 2.0 g | 1 tsp |
Nutmeg | 0.5 g | 1/4 tsp |
Cinnamon | 0.5 g | 1/4 tsp |
Cloves, ground | 0.3 g | 1/8 tsp |
Ginger | 0.3 g | 1/8 tsp |
Gelatin | 1 packet (as needed) |
Instructions
- Cover meats with water and boil at 90°C (194°F) until meats are softer. Add soup greens (celery, carrot, leek, bay leaf) for better flavor and filter the stock when done.
- Remove meats and drain, filter and save the meat stock.
- Remove meat from hock bones. Grind the skins.
- Grind all skins through 3 mm (1/8") plate.
- Cut all meats into smaller pieces.
- Add one packet of gelatin to wine and meat stock and mix.*
- Mix all meats with spices adding meat stock and wine.
- Stuff into 120 mm synthetic waterproof casings.
- Boil at 80° C (176° F) for 150 min.
- Spread head cheeses on a flat surface and let them steam out and cool.
- Roll sausages over once in a while while they are cooling off.
- Store in refrigerator.
Notes
* take 30 ml (1 oz fl) of the liquid and place in refrigerator for 30 minutes to see that it solidifies. If not, add more gelatin and repeat the test.