Haussulz Recipe
Description: This traditional Austrian dish, originating from a vintage cookbook, has been meticulously translated and shared on a culinary forum for enthusiasts seeking authentic European flavors. While the chef has not personally tested this recipe, its rich heritage promises a delightful culinary adventure.
Recipe Category: Lunch/Snacks 🍽️
Keywords: Beef Organ Meats, Pork, Meat, European, Free Of…, Weeknight, Stove Top 🥩🍖🇪🇺
Nutritional Information (Per Serving):
- Calories: 18.2
- Fat: 0.1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 24.1mg
- Carbohydrates: 3.7g
- Fiber: 0.8g
- Sugar: 1.7g
- Protein: 0.4g
Servings: 8
Cook Time: 4 hours
Prep Time: 15 minutes
Total Time: 4 hours 15 minutes ⏰
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Pig’s trotter or calf foot pieces |
| 1/2 | Calf’s or pig’s head pieces |
| 4 | Carrots |
| 1 | Onion |
| 2 | Cloves |
| 2 | Peppercorns |
| – | Salt |
| – | Parsley |
| – | Celery |
| – | Bay leaves |
| 2 | Vinegar |
| 2 | Pork (smoked tongue, bacon) |
| – | Pickle |
| – | Capers |
| – | Hard-boiled eggs |
Instructions:
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Prepare Ingredients: In a large saucepan, combine pig’s trotter or calf foot pieces and calf’s or pig’s head pieces.
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Prep Meat: Remove the brains and set them aside for future use. Ensure the meat is well cleaned and ready for cooking.
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Add Flavor: Cover the meat with 4 pints of water. Add onion, carrots, cloves, peppercorns, salt, parsley, celery, bay leaves, and 1/2 cup vinegar for a flavorful broth.
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Simmer: Bring the mixture to a boil, then reduce the heat to simmer. Let it cook for about three hours or until the meat is incredibly tender and flavorful.
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Strain and Cool: Once cooked, strain the liquid into a separate bowl and allow it to cool. This step helps in separating the broth from the meat.
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Prepare Meat: Remove the meat from the bones and finely chop it. For added flavor and texture, include smoked tongue or pork, cut into small pieces.
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Combine with Broth: Skim the fat from the cooled liquid and pour it into the pan with the chopped meat. Bring the mixture to a gentle boil, then remove it from the heat.
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Cool and Stir: Allow the mixture to cool, stirring it occasionally. This helps in blending the flavors and ensures a cohesive texture.
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Add Final Ingredients: Once cooled, incorporate chopped pickles, capers, and sliced hard-boiled eggs into the mixture. These ingredients add a delightful tang and complexity to the dish.
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Season to Taste: Taste the liquid and adjust the seasoning as needed. You can add more vinegar for a sharper flavor profile, depending on your preference.
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Mold and Set: Pour the mixture into a wetted mold and allow it to set in a cold place. A refrigerator is suitable for this purpose and ensures the dish sets perfectly.
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Serve: Once set, carefully turn the Haussulz out of the mold. Serve it in slices, garnished with finely chopped onion, and drizzle with a mixture of oil and vinegar for added richness and depth of flavor.
This traditional Austrian recipe for Haussulz promises a flavorful journey through European cuisine, perfect for lunch or as a satisfying snack. Enjoy the rich amalgamation of meats and spices, beautifully set and served for a truly memorable dining experience! 🍲✨
