Authentic German Sulz Recipe: A Classic Aspic Dish

Ingredients

1 small chicken
500g veal shoulder
500g veal knuckles
500g pork shoulder
500g pork knuckles
2 leeks
2 carrots
2 onions
3 cloves of garlic
3 bay leaves
1 teaspoon of whole peppercorns
2 tablespoons of salt
20g gelatin
4 eggs
4 tablespoons of vinegar

Steps and instructions

Start by cutting the chicken, veal, and pork into large pieces.
Place the meat in a large pot and cover it with cold water.
Bring the water to a boil over medium-high heat. Skim off any foam that rises to the top.
Add the leeks, carrots, onions, garlic, bay leaves, peppercorns, and salt to the pot.
Reduce the heat and let the mixture simmer for about 3 hours, until the meat is tender and the broth is flavorful.
Remove the pot from the heat and strain the broth into a separate container. Set the meat aside to cool.
Once the meat is cool enough to handle, remove the bones and cut the meat into small pieces.
Dissolve the gelatin in a small amount of warm water, then add it to the broth.
In a bowl, whisk the eggs and vinegar together. Slowly pour this mixture into the broth, whisking constantly.
Add the chopped meat back into the broth.
Pour the mixture into a mold and refrigerate it for at least 8 hours, or until it’s completely set.
To serve, unmold the Sulz and slice it into portions. Enjoy cold.

Tools for making

Large pot - A pot big enough to hold the meat and broth.
Strainer - To strain the broth and separate it from the solids.
Container - A separate container to hold the strained broth.
Bowl - A bowl to whisk the eggs and vinegar together.
Mold - A mold to pour the Sulz mixture into and allow it to set.

Recipe variations

Use turkey or duck instead of chicken for a different flavor.
Experiment with different herbs and spices to season the broth.
Add vegetables like celery or mushrooms to the broth for added depth of flavor.
Try using vegetable broth instead of meat broth for a meat-free version.
Replace the gelatin with agar-agar for a vegetarian or vegan-friendly option.
Add cooked rice or noodles to the mixture before pouring it into the mold for a heartier texture.
Include diced cooked vegetables, such as peas or carrots, in the Sulz for added color and texture.
Try different types of vinegar, such as apple cider vinegar or red wine vinegar, for a unique tang.
Experiment with different molds or shapes to create visually appealing Sulz presentations.
Add a layer of sautéed onions or mushrooms between the layers of meat for added flavor and texture.

Recipe overview

Sulz is a traditional German dish that is essentially a savory meat jelly. It's a unique and flavorful dish that makes a perfect appetizer or light meal. This recipe involves simmering a variety of meats, along with vegetables and spices, to create a rich and tasty broth. The broth is then mixed with gelatin and chilled until it sets into a jelly-like consistency. Once set, the Sulz is unmolded and sliced, ready to be served cold. While it may sound unusual, this dish is a great way to utilize various cuts of meat and is surprisingly delicious. It's a time-consuming process, but the result is a beautifully layered and flavorful dish that is sure to impress your guests.

Common questions

Can I use different types of meat for this recipe? Yes, you can use different types of meat according to your preference. The recipe calls for chicken, veal shoulder, veal knuckles, pork shoulder, and pork knuckles, but you can adjust the types of meat to your liking.
How long does it take to cook this recipe? The total cooking time for this recipe is approximately 3 hours for simmering the meat in the broth. Additionally, you will need to refrigerate the Sulz for at least 8 hours to allow it to set.
Can I make this recipe in advance? Absolutely! Sulz is a great make-ahead dish. You can prepare it a day or two in advance and keep it refrigerated until you are ready to serve.
Can I freeze Sulz? Yes, you can freeze Sulz. Once it is fully set, you can wrap it tightly in plastic wrap or place it in an airtight container before freezing. Thaw it in the refrigerator overnight before serving.
What can I serve Sulz with? Sulz is traditionally served cold as a cold cut or appetizer. It pairs well with mustard, pickles, and fresh bread. You can also enjoy it with a side salad or as part of a charcuterie platter.
Can I adjust the seasonings in this recipe? Certainly! Feel free to adjust the seasoning to suit your taste preferences. You can add more or less salt, spices, or herbs to enhance the flavor according to your liking.

Serving dishes and utensils

Large pot - A large pot is necessary for boiling the meat and creating the broth.
Strainer - A strainer is needed to separate the broth from the cooked meat and vegetables.
Mold - A mold is required to shape and set the Sulz in the refrigerator.
Whisk - A whisk is needed for mixing the eggs and vinegar together before adding it to the broth.
Knife - A knife is essential for cutting the meat into small pieces and slicing the set Sulz.
Container - A separate container is necessary for storing the strained broth before adding the gelatin.

Origin stories

Sulz, a traditional Austrian dish, has deep roots in the country's culinary history. This dish came to be as a method to use up every part of the animal in times when resources were scarce. The meat, often leftovers from earlier meals or less desirable cuts, was cooked slowly until tender, then combined with a flavorful broth and allowed to set into a jellied form. Sulz was often enjoyed in the summer months because it could be made in advance and served cold, providing a refreshing and satisfying meal. The dish has evolved with time, but it still remains a cherished part of Austrian cuisine, a testament to the country's resourcefulness and commitment to reducing waste.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.