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.

Brandenburg Aspic (brandenburger Sülze)

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

  1. In a large pot, combine pork hocks, onion, carrots, bay leaves, peppercorns, vinegar, sugar, and salt. Add enough water to cover the ingredients.
  2. Bring the pot to a boil, then reduce heat and simmer for 2 hours, or until the meat is tender.
  3. Remove the pork hocks from the pot and strain the broth. Discard the vegetables and spices.
  4. Soften gelatin in cold water, then add it to the hot broth, stirring until dissolved.
  5. Remove the meat from the pork hocks and chop it into small pieces. Place the meat in a mold or dish.
  6. Pour the broth over the meat, covering it completely. Refrigerate for at least 6 hours, or until the aspic is set.
  7. 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