Corned pork with horseradish

Ingredients for 1 servings:

• 700 g pork (bottom leg pieces), cured, cooked like boiled ham
• 150 g creamed horseradish
• 135 g meat broth
• 15 g vinegar
• 48 g aspic powder 200 Bloom
• 1 piece(s) Intestine (120 sterile intestine)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

made from ham trimmings, cured with spiced brine, also cooked ham trimmings

First, make a really strong meat broth using a stock cube. Then, dilute the creamed horseradish with the broth. Then, add the wine vinegar. Stir in the aspic powder until lump-free and heat in the microwave to around 70°C. Cut the cooked ham pieces to size and shred them using a meat grinder. To do this, use a two-bladed knife upside down and a guide plate instead of a perforated disc. Then, mix the horseradish aspic mixture into the shredded meat mixture, fill the sterile casing, and tie it tightly. To ensure a longer shelf life, boil it for two hours at 75-80°C. After boiling, you may need to retie the casing to ensure it sits taut. Cool by floating it in cold water, turning it halfway to ensure a good, even cut. Tip: You can also use slices of cooked ham without the rind.