Haussulz

1. 1

   Put pig's trotter or calf foot pieces and calf's or pig's head pieces in a large saucepan.

2. 2

   Remove the brains first and save for something else.

3. 3

   Cover with 4 pints of water and add onion, carrots, cloves, peppercorns, salt, parsley celery, bay leaves and 1/2 cup vinegar.

4. 4

   Bring to a boil, then simmer for about three hours or until the meat is very tender.

5. 5

   Strain liquid into a bowl and cool.

6. 6

   Remove the meat from the bones and chop finely.

7. 7

   Add smoked tongue or pork (or even bacon, possibly), cut into small pieces.

8. 8

   Skim the fat from the cooled liquid and add liquid to the chopped meat in the pan.

9. 9

   Bring to a boil and then remove from heat.

10. 10

    Cool, stirring frequently.

11. 11

    Once cooled, add chopped pickles, capers and hard-boiled eggs.

12. 12

    Taste the liquid for seasoning, adding more vinegar if needed.

13. 13

    Pour into wetted mold and leave to set in a cold place (I assume a refrigerator would be ok too).

14. 14

    Turn out of the mold and serve cut in slices, sprinkled with finely chopped onion and oil and vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.