Canned Kasseler brawn

Ingredients for 1 servings:

• 750 g smoked pork (preferably salmon)
• 150 g mushrooms, very small
• 50 g red pointed peppers
• 50 g peas, frozen
• 500 ml meat broth (intensive from stock cubes)
• 62 g wine vinegar
• 12 g sugar
• 3 g pepper
• 1 ½ g ascorbic acid
• 101 g aspic powder with 280 bloom

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 30 minutes

Cut the smoked pork into approximately 2 cm thick slices and cook them in the meat broth, not completely. Let them cool in the broth, and then cut them into approximately 2 cm cubes. Rinse the meat cubes again with boiling water to remove any remaining fat and to help the meat and aspic combine better. Cut the bell peppers into approximately 1 cm pieces. Toss the mushrooms, bell peppers, and peas with boiling water. Stir the aspic powder into half of the required cold meat broth and let it swell for about 10 minutes. Then heat the other half of the required meat broth in the microwave to about 80-85°C. Stir the vinegar, pepper, and ascorbic acid into the aspic mixture and mix with the pre-soaked aspic mixture. Mix the meat, mushrooms, and vegetables with the aspic mixture to fill the cans almost to the brim, then seal. Fill jars only to about 2 cm below the rim and boil down. Cooking times: 250 g = 60 minutes 350 g = 70 minutes 500 g = 85 minutes