Berliner Kaisersülze
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- g 2,400 pork neck
- 800 g onion (s)
- 30 g salt, (curin salt)
- 5 g black pepper, round
- 4 g caraway seeds, round
- 6 g paprika powder, hot pink
- 60 g aspic, (powder)
- beer
Print Recipe
Pin Recipe Instructions
- Cut the pork into cubes, chop the onions in the KüMa (chop into small pieces). Stew all ingredients (do not add any extra liquid) except aspic powder in a large baking dish in the oven for approx. 2 ½ hours at 160 ° C.
- Mix aspic powder with a little beer and add, let cool and turn out.
- Garnish / serve with fanned pickles.
- Goes well with fried potatoes, potato salad or just sliced as a topping on bread.
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