German🥩 Meat

Schüssel-Sülze (Grandma's Traditional Bowl Aspic)

Name: Schüssel-Sülze (Grandma's Traditional Bowl Aspic)
Total time: 6 h
Cuisine: German
Ingredients: 2 pork knuckle (Eisbein/ham hock); 1 vegetable bouquet (celery, leek, carrot); 2 onion; bay leaf; clove; 3 tbsp black peppercorns; salt; 3 tbsp mustard; 5 tbsp vinegar; 300 g pickled cucumber (Gewürzgurken); to taste sugar

⏱ 360 min

A traditional German meat aspic made from pork knuckle and fresh vegetables that naturally sets on its own thanks to the collagen in the bones. This classic from grandma's recipe collection features tender meat bound together with a savory, mustard-and-vinegar-infused gelatin. Served chilled, it is the perfect summer dish.

Adapted from a video by CALLEkocht - Omas Rezepte

Diese Schüssel-Sülze nach Omas Rezept wird dich umhauen!

Watch on YouTube

Ingredients

pork knuckle (Eisbein/ham hock)2
vegetable bouquet (celery, leek, carrot)1
onion2
bay leaf
clove
black peppercorns3 tbsp
salt
mustard3 tbsp
vinegar5 tbsp
pickled cucumber (Gewürzgurken)300 g
sugar

Steps

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1
Bring a large pot of salted water to a boil and add the pork knuckles.
2
Stud the onions with bay leaves and cloves, then add them to the broth along with black peppercorns.
3
Simmer the broth gently for 2.5 to 3 hours, maintaining a gentle, barely simmering heat.
4
After 2 hours of cooking, add the vegetable bouquet and parsley, and continue simmering for another 30 minutes until the meat and vegetables are very tender.
5
Remove the cooked pork knuckles and vegetables, set them aside to cool, and strain the broth through a fine sieve to yield about 1 litre of clear stock.
6
While the broth is still warm, stir in the mustard and vinegar, then season generously with salt, pepper, and a pinch of sugar to ensure the flavor is bold and rich—it will mute once chilled.
7
Dice the cooled pickled cucumbers into even-sized pieces and add them to a mixing bowl.
8
Cut the cooled cooked vegetables into similar-sized pieces and add them to the bowl.
9
Remove the meat from the bones, discard the bones (optionally remove the skin if preferred), and cut the meat into uniform dice.
10
Gently fold the meat, vegetables, and pickled cucumbers together, stirring carefully to distribute the seasoned stock evenly throughout.
11
Pour the seasoned warm stock over the mixture in the bowl and gently stir once to ensure the stock seeps between all the ingredients.
12
Refrigerate the bowl for at least 3 to 4 hours until the aspic sets and becomes firm, naturally gelling from the collagen in the broth.
13
Place a serving plate over the chilled bowl. Dip two thick cloths in hot water, wring them out lightly, and drape them over the bowl to warm the edges slightly until the aspic releases with a gentle pop onto the plate.
14
Slice the aspic with a sharp knife and serve on a plate with crispy fried potatoes and remoulade sauce on the side.

Schüssel-Sülze (Grandma's Traditional Bowl Aspic)

Ingredients

Steps

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