Sulz

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Butterbean
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Sulz

Post by Butterbean » Mon Mar 26, 2018 01:17

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.

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Bob K
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Post by Bob K » Mon Mar 26, 2018 13:18

That looks good! All Trotters?
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Post by Butterbean » Mon Mar 26, 2018 15:26

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? :lol:
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Post by Kijek » Mon Mar 26, 2018 16:21

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!
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Post by EAnna » Mon Mar 26, 2018 21:41

The classic head cheeses

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Post by Butterbean » Tue Mar 27, 2018 00:54

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. :lol:

EAnna, those look outstanding. I think I'll try stuffing in a natural casing next round.
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Post by Kijek » Tue Mar 27, 2018 13:48

Eanna, those do look great, I've never seen done in natural casing, very interesting.
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Post by redzed » Tue Mar 27, 2018 15:53

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".
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Post by Butterbean » Tue Mar 27, 2018 16:26

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.
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Post by EAnna » Tue Mar 27, 2018 20:28

The first one - veal head - stuffing into a bung cap
https://wedlinydomowe.pl/forum/topic/78 ... ntry375518
The second one - pork - into Maw (stomach)
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Post by Kijek » Tue Mar 27, 2018 23:41

I hope we can get a good translation on that recipe?
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Post by Bob K » Tue Mar 27, 2018 23:53

Right click and hit translator on Google chrome browser. Now I know Polish. Not bad for a tic headed dutchman. :mrgreen:
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 :(
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Post by StefanS » Wed Mar 28, 2018 00:14

Bob - Almost you can speak polish :mrgreen: 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"
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Post by Butterbean » Wed Mar 28, 2018 01:28

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. :lol: :mrgreen:
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Post by Kijek » Wed Mar 28, 2018 19:43

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! :mrgreen:
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