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Aspic and Aspic Sausage

It is one of the German snack bars. There is sweet and sour jelly, Bavarian style, in a glass or with music. The use of cooked meat and gelatine remains constant. Find out everything you need to know about aspic here.

Worth knowing about aspic

The aspic is based on an idea from the Middle Ages. In those days, salt water and vinegar were used to preserve pieces of meat. Pig’s or calf’s feet were also boiled down to bind and make the final jelly: the gelatinous mass. Today, aspic powder and beef or pork gelatine form the basis. In combination with pre-cooked and/or pre-cured meat, the aspic sausage is created. Our expert has more information on the production of gelatine for you. In the end, “Sülzwurst” serves as a collective term for all types of boiled sausage that are made from the aspic. The additional ingredients that you can add to meat and jelly are decisive for the aroma. If the aspic contains mild broth, it tastes fine. If meat stock, pepper, and bay leaf are used, an intensive, hearty aroma is created. By the way, there is no fixed season. You can get jelly in a jar or from the butcher all year round with the same quality.

Shopping and cooking tips for aspic

You should not heat jelly. It becomes soft and loses its shape. Therefore, aspic serves as a typical cold accompaniment to snacks, snacks, or dinner. You can use them on bread or enjoy them with fried potatoes and tartar sauce. The famous aspic with music, i.e. with onions and pickles, is also an option. If you would like to prepare Bavarian aspic, you often end up serving a plate of aspic that you have previously flavored with intensive spices and herbs. Of course, the aspic alone is not enough for a dinner in the name of German sausage tradition. For this, you need the sausage counterpart to the cooked meat – and before that you will learn everything you need to know about the famous Mettwurst, which is made from raw beef and/or pork. Tip: As a fresh product, aspic has a limited shelf life. Therefore, store them in the refrigerator and consume them in about three days. Aspic in a jar, on the other hand, keeps unopened for around six months. You cannot freeze either variant. That harms the aspic.

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Written by John Myers

Professional Chef with 25 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.

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