Haussulz

"This is from a very old Austrian cookbook and I've translated it and posted it for someone on the forum who requested it. I haven't tried the recipe myself."
 
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Ready In:
4hrs 15mins
Ingredients:
16
Serves:
8
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ingredients

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directions

  • Put pig's trotter or calf foot pieces and calf's or pig's head pieces in a large saucepan.
  • Remove the brains first and save for something else.
  • Cover with 4 pints of water and add onion, carrots, cloves, peppercorns, salt, parsley celery, bay leaves and 1/2 cup vinegar.
  • Bring to a boil, then simmer for about three hours or until the meat is very tender.
  • Strain liquid into a bowl and cool.
  • Remove the meat from the bones and chop finely.
  • Add smoked tongue or pork (or even bacon, possibly), cut into small pieces.
  • Skim the fat from the cooled liquid and add liquid to the chopped meat in the pan.
  • Bring to a boil and then remove from heat.
  • Cool, stirring frequently.
  • Once cooled, add chopped pickles, capers and hard-boiled eggs.
  • Taste the liquid for seasoning, adding more vinegar if needed.
  • Pour into wetted mold and leave to set in a cold place (I assume a refrigerator would be ok too).
  • Turn out of the mold and serve cut in slices, sprinkled with finely chopped onion and oil and vinegar.

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