in Germany

Mainzer meat sausage aspic

updated

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Ingredients for 4 servings:

  • 500 g meat sausage
  • 300 g gherkins
  • 2 m.-sized onion(s)
  • 300 ml broth
  • 200 ml vinegar
  • 1 bunch parsley, chopped
  • 6 sheets of gelatin

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

delicious with fried potatoes

Remove the skin from the sausage. Finely chop the sausage, cucumbers, onions, and parsley. Meanwhile, heat the broth and vinegar and season generously with salt and pepper (the gelatin absorbs a lot of the flavor). Soak the gelatin in cold water. Squeeze it out well and dissolve it in the warm broth. Place the sausage, onions, cucumbers, and parsley in a loaf pan lined with plastic wrap (or in a silicone mold without the plastic wrap). Then fill with the warm broth, vinegar, and gelatin mixture until everything is covered. Let it set in the refrigerator for at least 4 hours, preferably overnight. Then turn out and slice with a sharp knife.

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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.

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