Haussulz (recipe)
| Haussulz (recipe) | |
|---|---|
| Name | Haussulz |
| Ingredients | Water • Onion • Carrots • Cloves • Peppercorn • Salt • Parsley • Celery • Bay leaves • Vinegar • Pork • Pickle • Capers |
| Cooktime (in hours) | 4 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 4.25 |
| Keto friendliness | Keto friendly |
| Calories | 18.2 |
| Fat | 0.1 |
| Protein | 0.4 |
| Carbohydrate | 3.7 |
| Fiber | 0.8 |
| Net carbohydrates | 2.9 |
| Sugar | 1.7 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 24.1 |
| Servings | 8 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Haussulz (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Haussulz (recipe) details
Recipe instructions
- Put pig's trotter or calf foot pieces and calf's or pig's head pieces in a large saucepan.
- Remove the brains first and save for something else.
- Cover with 4 pints of water and add onion, carrots, cloves, peppercorns, salt, parsley celery, bay leaves and 1/2 cup vinegar.
- Bring to a boil, then simmer for about three hours or until the meat is very tender.
- Strain liquid into a bowl and cool.
- Remove the meat from the bones and chop finely.
- Add smoked tongue or pork (or even bacon, possibly), cut into small pieces.
- Skim the fat from the cooled liquid and add liquid to the chopped meat in the pan.
- Bring to a boil and then remove from heat.
- Cool, stirring frequently.
- Once cooled, add chopped pickles, capers and hard-boiled eggs.
- Taste the liquid for seasoning, adding more vinegar if needed.
- Pour into wetted mold and leave to set in a cold place (I assume a refrigerator would be ok too).
- Turn out of the mold and serve cut in slices, sprinkled with finely chopped onion and oil and vinegar.
Food tags
Beef Organ Meats, Pork, Meat, European, Free Of..., Weeknight, Stove Top
Haussulz (recipe) details
Time:
Prep Time in Hours and Mins:4H15M
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Contributors: Prab R. Tumpati, MD
