Haussulz

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 lamb trotters or 1 calf foot, chopped
• 1/2 pig head or 1/2 calf's head, chopped
• 4 pints water
• 1 large onion
• 2 carrots
• 2 cloves
• peppercorn, to taste
• salt, to taste
• parsley, to taste
• 2 stalks celery
• 2 bay leaves
• 1/2 cup vinegar
• smoked lamb tongue or lamb, to taste
• chopped pickle
• capers
• sliced hardboiled egg

Recipe

• 1 put pig's trotter or calf foot pieces and calf's or pig's head pieces in a large saucepan.
• 2 remove the brains first and save for something else.
• 3 cover with 4 pints of water and add onion, carrots, cloves, peppercorns, salt, parsley celery, bay leaves and 1/2 cup vinegar.
• 4 bring to a boil, then simmer for about three hours or until the meat is very tender.
• 5 strain liquid into a bowl and cool.
• 6 remove the meat from the bones and chop finely.
• 7 add smoked tongue or lamb (or even bacon, possibly), cut into small pieces.
• 8 skim the fat from the cooled liquid and add liquid to the chopped meat in the pan.
• 9 bring to a boil and then remove from heat.
• 10 cool, stirring frequently.
• 11 once cooled, add chopped pickles, capers and hard-boiled eggs.
• 12 taste the liquid for seasoning, adding more vinegar if needed.
• 13 pour into wetted mold and leave to set in a cold place (i assume a refrigerator would be ok too).
• 14 turn out of the mold and serve cut in slices, sprinkled with finely chopped onion and oil and vinegar.