Homemade Sausage Making

Was looking at the good head cheeses the other day on the board and began craving it. Then the other day I was looking through Mr. Marianski's book The Greatest Sausage Recipes and saw the recipe for Sulz (page 336). I'd never made it before and thought I'd give it a try.

Generally I stayed with the recipe but he mentioned in a footnote that other things could be added and knowing how dull most head cheese are from an aesthetic standpoint I decided to add a little color through the use of carrots from the mire pot mirepoix I used in cooking the feet. To add a little contrast in the texture I also added some chopped sweet peppers - green, yellow and red - into the broth after I had skimmed the fat off and filtered it. I just cooked these in the broth till they were just a little soft then strained them out and added them to the meat mix before adding the broth.

End result was pretty good. I really like the texture Sulz has and the flavor was as good as is usually the case.

Anyhow, here is a plate I put together with pickles, boiled eggs, toast and smoked redfish spread - another Marianski recipe - the smoked redfish that is ..... making it into a cheese spread was my doings since I'd eaten about all the smoked fish I cared by this point and I thought this might get us eating it again before it went to waste.

That looks good! All Trotters?

Yes, all trotters. The yield was poor but if you like a cartilagey bite in your souse the poor yield is made up for it by using only the feet. I think adding a few shanks would also be good in that it would add some of that dark read flavorful meat to the product. I relish that meat also. But then again, that wouldn't be Sulz would it?

Great job on the head cheese, I haven't had maybe 15 years, now I wanting some and trying that recipe sounds like fun.
A little extra note: that whole plate of fine foods, is what pushed me over the edge, love it!

The classic head cheeses

Thanks Kijek, I think pictures of head cheeses are contagious because the same thing happened to me after seeing the pictures Redzed put on the board.

EAnna, those look outstanding. I think I'll try stuffing in a natural casing next round.

Eanna, those do look great, I've never seen done in natural casing, very interesting.

Looks quite tasty BB! And it's great that for the most part, you stuck to the recipe, in that you can now better compare with other head cheeses. I think that it should be pointed out here that "sulz" is an American version of meat in aspic, where only pork trotters are used. It is not the German "Sülze" or Polish "Salceson". As Marianski points out, the Polish equivalent is "nóżki w galarecie" translated as "feet in aspic".

Thanks Redzed, it was very good. I think I prefer the texture of the sulz over that of the other head cheeses I've eaten. I really like the firmer bite of the skins but there is not much meet on those feet.

Here is one of the recipes I followed. I think I looked at three total. One of the procedures was a little confusing at first.

https://www.meatsandsausages.com/hams-other-meats/sulz

Oh, I had it for breakfast this morning and I think it tastes even better today.

The first one - veal head - stuffing into a bung cap
https://wedlinydomowe.pl/forum/topic/78 ... ntry375518
The second one - pork - into Maw (stomach)

I hope we can get a good translation on that recipe?

Right click and hit translator on Google chrome browser. Now I know Polish. Not bad for a tic headed dutchman.
Posted on 6 Oct 2014 - 17:40

I made a brawn like the Brunswick style, almost exclusively with veal.

Meats wet cured, dry lungs.

Composition:

1. calf's head

2. calf liver - 0.4 kg

3. veal tongue

4. heart of ciel.

5. lung calf. 0.7 kg

6. fat wp - 0.25 kg

7. skins wp 0.25 kg

8. legs of the ciel. - sticky meat - 0.55kg



Pos. 1 + 3 + 4 = 1.2kg

Total - 3.3 kg

Broth - 0.3l



Spices:

- pepper - 2g / kg

- marjoram - 1g / kg

- onion - 40g / kg



Support materials:

- contra-angle handpieces

- yarn



Attached file DSC01567.JPG 71.48 KB 2 Downloads



Contra-angles were filled by an unruly amateur, hence the air - unfortunately

Bob - Almost you can speak polish so few corrections
meats wet cured, lungs - dry cured
4. veal/calf's heart
6. pork fat
7. pork skin
8. calf feet/trotters


support materials -
hog middle caps

BTW - mostly impossible to make that recipe here
Completely agree with Redzed - two different dishes and two different recipes.
In BB dish - just missed meat from shank otherwise good polish "nozki w galarecie"

Stefan that will be on my list. As much as I enjoyed the Sulza I think the addition of that dark rich meat from the shank would be wonderful.

Unlike Bob, I can't speak Polish but my tastebuds do.

Hmm, looks like some difficult meat items for me to obtain.

Butters wrote:
[/quote]I can't speak Polish but my tastebuds do.

You telling the truth Butters!