Sulze Recipe – Eats Now

Name: Sulze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 lb. pork shanks; 1/2 tsp. peppercorns; 1/2 tsp. whole allspice; 3 bay leaves; 1 medium onion; 2 sprigs parsley; 1/4 c. chopped celery; 6 c. cold water, divided; 1 1/2 tsp. salt; 2 lb. veal shoulder; 1 to 2 Tbsp. gelatin; 1/2 c. vinegar; fresh lemon juice (to top dish)

Servings: persons

2 lb. pork shanks
1/2 tsp. peppercorns
1/2 tsp. whole allspice
3 bay leaves
1 medium onion
2 sprigs parsley
1/4 c. chopped celery
6 c. cold water, divided
1 1/2 tsp. salt
2 lb. veal shoulder
1 to 2 Tbsp. gelatin
1/2 c. vinegar
fresh lemon juice (to top dish)

1
Put pork, peppercorns, allspice, bay leaves, onion, parsley, celery, 5 1/2 cups water and salt in kettle to boil slowly 15 minutes.
2
Add veal and simmer until meats are tender, 1 1/2 hours. Remove meat and grind.
3
Strain stock and reduce to 2 1/2 cups. Soften gelatin in remaining water.
4
Add to hot stock and stir until gelatin is melted and stock is cool.
5
Add vinegar and mix. Combine ground meat and stock mixture and put in 8 1/2 x 4 x 2 1/2-inch pan.
6
Chill overnight.
7
Top with lemon juice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lb. pork shanks, 1/2 tsp. peppercorns, 1/2 tsp. whole allspice, 3 bay leaves, and more.

Yes, Sulze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sulze

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