| Ingredient | Quantity(grams) |
|---|---|
| Water | 1000 |
| Pork leg | 500 |
| Onion | 200 |
| Carrot | 200 |
| Salt | 15 |
| Minced garlic | 3 |
| Chopped scallion | 2 |
| Chopped parsley | 2 |
| Ground black pepper | 1 |
| Unflavored colorless gelatin powder | 1 |
| Apple vinegar | 1 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > German Sülze
Boil the meat in water with salt;
Add the onion, carrot, bay leaf, pepper and cook for an hour and a half;
Remove the meat, let it cool and cut into cubes;
Strain the broth through a sieve, separate and reserve 375ml;
Add the apple cider vinegar;
Adjust the salt and add the gelatin (according to the manufacturer's instructions).
Add the sausage and chopped chives and boil again to mix the gelatin;
Add the meat cubes.
Pour into glasses or molds and place in the fridge to solidify.
Recipe in portuguese: Terrine Alemão Sülze