in Germany

Berlin Kaisersülze

Spread the love

Ingredients for 20 servings:

  • 2,400 g pork neck
  • 800 g onion(s)
  • 30 g salt (curing salt)
  • 5 g black pepper, ground
  • 4 g caraway seeds, ground
  • 6 g paprika powder, hot
  • 60 g aspic (powder)
  • Beer

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the pork, chop the onions in the kitchen (finely chop). Braise all ingredients (do not add any extra liquid) except the aspic powder in a large casserole dish in the oven for about 2.5 hours at 160°C. Mix the aspic powder with a little beer and add it, let it cool, and turn it out. Garnish/serve with fan-shaped gherkins. Goes well with fried potatoes, potato salad, or simply sliced ​​as a sandwich topping.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cheese dumplings

Spinach with sesame and yogurt