Brandenburg Aspic (brandenburger Sülze)
Brandenburg Aspic, also known as Brandenburger Sülze, is a traditional dish from the Brandenburg cuisine. This savory meat jelly is a popular appetizer or light meal, perfect for special occasions or gatherings.
Ingredients
- 2 lbs pork hocks
- 1 onion, chopped
- 2 carrots, chopped
- 2 bay leaves
- 10 black peppercorns
- 1 cup white vinegar
- 1/4 cup sugar
- 1/4 cup salt
- 1/4 cup gelatin
- 1/2 cup cold water
Instructions
- In a large pot, combine pork hocks, onion, carrots, bay leaves, peppercorns, vinegar, sugar, and salt. Add enough water to cover the ingredients.
- Bring the pot to a boil, then reduce heat and simmer for 2 hours, or until the meat is tender.
- Remove the pork hocks from the pot and strain the broth. Discard the vegetables and spices.
- Soften gelatin in cold water, then add it to the hot broth, stirring until dissolved.
- Remove the meat from the pork hocks and chop it into small pieces. Place the meat in a mold or dish.
- Pour the broth over the meat, covering it completely. Refrigerate for at least 6 hours, or until the aspic is set.
- To serve, unmold the aspic onto a platter and slice it into portions. Enjoy with mustard and crusty bread.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 5g
- Fat
- 18g
Supplies
Large pot Strainer Mold or dish
Tools
Knife Cutting board Stirring spoon
Serving suggestions
Serve the Brandenburg Aspic with a side of tangy mustard and freshly baked crusty bread.
Tips & tricks
For a richer flavor, you can add a splash of white wine to the broth before chilling the aspic.
Cost
$15