Souse extra lean or Head Cheese without the head and cheese

Ingredients:

•          2 lbs    Pork Sirloin
•       1½ lbs    Water
•          90 g    Spanish Onion, raw and diced
•             ¼    Spanish Onion, left in 1 piece
•         50 g    Gelatin, unflavored
•         11 g    Salt
•     1¼ tbs    Essig Essence, concentrated vinegar
•       ½ tsp    Maggi Liquid Seasoning
• 2 pinches    Black Pepper, ground
•     1 dash    Caraway, ground
•     1 dash    Nutmeg, ground
•       2.4 g    DQ Cure (6% Sodium Nitrite)

Directions:
Day 1:

Cut Pork Sirloin into 1 inch cubes.
Combine Salt and DQ Cure and mix together with the meat. The cure salt mix will change the color of the meat, that is normal.
Refrigerate over night.

Day 2:

Transfer the cured meat into a large stock pot, cover with water and add the piece of onion.
Bring to a boil and simmer, until meat can be shredded easily about 1½ hours, be sure to check periodically and add hot water to keep the meat submerged.
Remove and discard onion and transfer meat to a large bowl. Reserve the liquid the meat was cooked in.
Shred meat while hot. Rubber gloves with a cotton glove liner works well for this.
Mix in the diced raw onion.
Add water to the reserved liquid to equal 1¾# and bring back to a boil, while adding Caraway, Nutmeg, Black Pepper, Essig Essence and Maggi Liquid. Turn off heat and stir in Gelatin.
Split meat into containers and fill up with the gelatin water (½ Meat to ½ Liquid).
Take a spoon, stir up the mix and refrigerate, until completely solid. (If you omit the stirring, the meat will settle on the bottom and you end up with just gelatin on top)

To serve, flip the Suelze out of the container onto a plate, surround with diced onions and garnish with a sprig of Parsley.

Cut and enjoy with a nice double crusted German Rye Bread and a cool Lager Beer.

For extra zest more white wine vinegar can be added when serving.

To see it done Picture by Picture
Click here for the Storyboard.

You can also print the storyboard from our PDF file here!