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German · Starter
Sulze Head Cheese
A pig's head brined for four days, simmered until the skin yields, picked and tossed with pimiento, dill pickle, parsley and nutmeg, then set in its own well-flavoured jelly in a terrine. Slice it cold with a sharp vinaigrette.
- YieldServes 4
- Hands-on2 h 30 min
- Total4 d
- Difficulty
Ingredients
Head and brine
- ½pig's head, ears and brain removed, cut in half
- 2.2 Lpork and beef brine, made separately to a standard pork and beef brine formula
Simmering
- 130 gmirepoix, diced
- ½oignon piqué (onion pinned with cloves)
- ½ leafbay leaves
- 0.13 tspblack peppercorns
- 0.13 tspfresh thyme
- 3.3 Lunsalted bouillon or clear, flavourful broth
Mixture
- 30 gpimientos, diced
- 30 gdill pickles, diced
- 10 gfresh parsley, chopped
- to tastekosher salt
- to tasteground black pepper
- to tasteground nutmeg
- to tasteChampagne or white wine vinegar, added to the jelly by taste
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