• Home
  • Meat
  • Sulz, AKA Austrian Aspic or Meat Jelly
0 0
Sulz, AKA Austrian Aspic or Meat Jelly

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
500 g of Cooked meat
1 clove of Garlic
500 ml of Pork broth Or, any other broth
7 leaves of Gelatin 12 g
Grounded black pepper
optionally Dijon mustard
To serve:
1/2 Onion
1 Carrot
50 g of Celery root
50 g of Parsnip
2 stalks of Chives
1 tbsp. of Parsley leaves
2 tbsp. of Apple vinegar
to taste Pumpkin seed oil
to taste Salt

Sulz, AKA Austrian Aspic or Meat Jelly

  • 25 min
  • Serves 8
  • Medium


  • To serve:



There are two great things about this recipe. The first is the convenient and delicious way to use the broth left over from boiling pork knuckles or some other broth. The second is an authentic Austrian (Styrian) serving with pickled boiled multi-colored root vegetables, apple cider vinegar and pumpkin seed oil. I had such an option once at a restaurant in Vienna and would highly recommend trying it.

Sulz can be translated as an aspic (strong thickened broth) or a meat jelly (made with gelatin). In other words, it’s meat or poultry and/or vegetables in jelly, no matter how it is made. German-speaking countries have recipes both with and without gelatin. The most popular Sulz is Schweinskopfsülze, made of a pig’s head. There are also Rindfleischsülze, made of cow’s head, Kalbfleischsülze made of veal’s head, Geflügelsülze made of poultry and Gemüsesülze made of vegetables. As you might guess, the Sulz made of heads is an aspic, while the ones made of poultry and vegetables are jellies.

The classic Sulz cooking scenario is as follows: you add various pieces of meat and/or vegetables to an oblong mold and pour the broth over everything. Then, you place it into the fridge to solidify. The result is the meat in a dense jelly. Next, you take the Sulz out of the mold, cut it into slices about 1 cm thick and put it on plates for serving. At the top, you put onions or other vegetables and drizzle them with vinegar and oil. Or you can serve Sulz as is.

Here in this recipe, I’m giving you a variation on the Sulz as a meat jelly. Plus, we will make a special sprinkle to serve it with.

Sulz is made dense enough to be easy to slice, which means you use slightly more gelatin than specified on the package. If you want to receive a more delicate Sulz, make it in separate molds and put the gelatin according to the instructions on the gelatin package. It may also be the case that the broth is already rich, but it’s not strong enough for the meat jelly, then you can use less gelatin.

Bon Appétit!

Total visits: 352.
Today's visits: 1.



Soak the gelatin leaves in cold water for 5 minutes.
Add sliced garlic to the hot broth and let it stand for about 5 to 10 minutes. Then take out the garlic and throw it away. Here is how we flavor the broth with garlic. Taste the broth and season it with salt to your taste. Let the broth cool to a temperature below 70 degrees Celsius. Only then dissolve the soaked and previously squeezed gelatin in it. Stir until the gelatin is completely dissolved and leave the broth to cool more at room temperature.


Lay out the bottom of an oblong mold with plastic wrap to make it easy to take the Sulz out for slicing after it solidifies.
Tear in pieces the cooked meat of any kind, like pork, beef, poultry, or its mixture, or dice it nicely. You can also add boiled vegetables. Season the mixture with salt and pepper. You can add a little mustard to your taste as well. Put the meat mixture into the mold, filling it almost to the edges and pour it with broth and gelatin. Let it cool completely to room temperature and then place it into the fridge to solidify overnight.


Boil the root vegetables in their skins until soft, but they should retain some crunch. Then peel them and dice them into small 4 to 5 mm cubes. Dice onions into small cubes as well. Mix the vegetables and season them with salt and apple cider vinegar.
Chop the greens and green onions finely for decoration.


For serving, remove the ready Sulz from the mold and slice it into about 1 cm thick slices. Then place them on the plates to serve. Top them with diced colorful vegetables and drizzle with pumpkin seed oil, plus some apple cider vinegar to taste. Then sprinkle the dish with green onions and/or parsley greens and serve Sulz as a cold appetizer.

Boiled Pork Knuckle Ham
A Danish-style Italian Salad, AKA Italiensk Salat
Boiled Pork Knuckle Ham
A Danish-style Italian Salad, AKA Italiensk Salat

Add Your Comment