Caraway Jellied Pork Sausage (Kümmelsülze) – Hearty & Sliceable
Pork shoulder cooked in caraway broth, mixed with aspic and filled into artificial casings: a hearty jellied pork sausage you can slice.
- Type
- Pre-cooked sausage
- Level
- Easy
- Rating
- Rate this recipe
In this post, I’ll show you how to make jellied pork sausage (Kümmelsülze) yourself. It is pork shoulder cooked in a caraway broth, mixed with aspic and filled into artificial casings. The caraway goes in twice, half in the broth and half in the finished sausage, and the flavor is super rich and hearty.
With less aspic the sausage is sliceable, but how much aspic you use is up to you. If you are new to this topic, start with my Homemade Brawn (Headcheese) – Two Aspic Methods. Two more to try are my meat in aspic and my Bratwurstsülze, and the pork roast in aspic is a classic with a different style. You will find all of them on the aspic and brawn page. For readers in the EU: you can buy the Bloom 240 aspic powder in my German shop: Bloom 240 aspic powder.
But now enough talking…
Here you can find the complete jellied pork sausage recipe as a video or to read through.
Have fun and good luck making it!
Caraway Jellied Pork Sausage – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| pork shoulder (with or without rind) | 1,000 g | 100 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| Aspic broth | |
| water | 800 ml |
| vinegar | 200 ml |
| onion | 100 g |
| Bloom 240 aspic powder (60 g per 1 liter of collected broth)Im Shop | 60 g |
| salt | 32 g |
| caraway seeds (2.5 g in the broth, 2.5 g in the finished sausage) | 5 g |
| black pepper | 2.5 g |
| bay leaves | 0.5 g |
| allspiceIm Shop | 0.5 g |
The equipment to make Caraway jellied pork sausage
A meat grinder cuts the meat into small pieces so it can be mixed with the seasoning. Cut the meat into pieces that fit the feed tube before grinding.
Sausage stuffer, grinder attachment or funnel
Use a sausage stuffer to fill the mixture into its casing. A stuffing attachment for your meat grinder or a hand funnel also works when you are starting out.
Artificial casings, jars or tins
You can fill the sausage into jars, tins or artificial casings. For jars, I usually use Weck jars. I recommend artificial casings, caliber 45/25 for a smaller diameter or 60/25 for a wider one.
For readers in the EU: you can buy these casings in my German shop. Artificial casings, caliber 45/25, 5 pieces, Artificial casings, caliber 60/25, 5 pieces.
For my other recommendations, see my complete sausage-making equipment guide.
Caraway Jellied Pork Sausage – Step-By-Step Instructions
Cut the pork shoulder into strips
Cut the pork shoulder into strips. The thicker you cut them, the longer they need to cook later.
Cook the meat
Add the meat to the broth, and the pork rind too if your shoulder had one. Cook everything for about 30 to 45 minutes. The time depends on the thickness of the pieces and on how firm or soft you want the meat in the end.
Strain the broth
Pour everything through a sieve and collect the broth. It becomes your aspic in a moment. Measure the broth so you can dose the aspic powder correctly.
Grind the meat
Now you have a choice. You can leave the meat in strips or big chunks and serve it the traditional way as a jelly, or you grind it for the sausage. I put it once through the medium perforated disc. Important: Don’t grind the meat completely, it should keep some structure.
Mix and season the aspic
Stir the collected broth with 60 g aspic powder per 1 liter of broth until it is nicely dissolved. If it doesn’t dissolve completely, warm the broth gently. Important: The broth must not boil anymore, otherwise the aspic powder loses its gelling power. Then season to taste. If you want it more sour, salty or sweet, adjust it now. It’s a matter of taste.
Add caraway and aspic to the meat
Mix the remaining caraway with the meat and pour in the aspic broth gradually. How much aspic you use is up to you. My meat share is a bit higher, but more aspic works just as well.
Fill the casings
Fill the mixture into artificial casings and tie them well.
Cool down and set
Let the sausage cool down in the fridge until the aspic has set and the sausage slices cleanly.
Your jellied pork sausage is ready
Cut into the sausage. You can see the caraway seeds nicely distributed, and with less aspic it is sliceable. The caraway flavor is super rich and hearty. Your jellied pork sausage is ready 🙂 Enjoy it.
Frequently asked questions
How long does jellied pork sausage keep?
How long does jellied pork sausage keep?
Your jellied pork sausage keeps for about 3 to 4 days in the refrigerator.
Can I freeze jellied pork sausage?
Can I freeze jellied pork sausage?
I don’t recommend freezing it, because the aspic loses its set when it is thawed.
Can I make it with or without the rind?
Can I make it with or without the rind?
Both work. Use pork shoulder with or without rind. If your shoulder has a rind, cook it in the broth together with the meat.
How much aspic should I use?
How much aspic should I use?
That is up to you. My meat share is a bit higher, and with less aspic the sausage is sliceable, but more aspic works just as well. For the collected broth, use 60 g of aspic powder per 1 liter.
Is jellied pork sausage the same as head cheese?
Is jellied pork sausage the same as head cheese?
It is a similar idea: meat set in aspic. This one is pork shoulder in a caraway broth, filled into casings so you can slice it.
