Make Bratwurstsülze yourself – simple, fast & super tasty
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Today I’m going to show you how to make a Bratwurstsülze yourself. It’s simple and super quick to make.
The Bratwurstsülze is a nice change from the classic Sülze. It is perfect for a snack or as a dinner.
The only ingredients I use are onions and parsley in addition to the Franconian bratwurst. Optionally, you can also add carrots or bell peppers. It’s up to you.
In the post I use Bloom 240 aspic powder, but you can also cook out pigs feet and pork shank. These cuts have a lot of collagen. This makes the aspic firm on its own after cooling. You can find instructions for this in my German brawn (Sülze) recipe.
Here you can find the complete Bratwurstsülze recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Bratwurstsülze – What do you need to make it?
Ingredients
| Ingredient | Grams |
|---|---|
| sausages | 400 g |
| onion | 100 g |
| parsley to taste | — |
Spices
| Ingredient | Grams |
|---|---|
| aspic | |
| salt | 22 g |
| bay leaves | 2 |
| pepper | 1.5 g |
| allspice | 0.5 g |
| juniper | 0.25 g |
| water (750 ml) | — |
| vinegar (250 ml) | — |
| Aspic powder Bloom 240 depending on the desired strength 40 – 50g /1liter | — |
The equipment to make Bratwurstsülze
Casserole dish
In order to make your bratwurstsülze, you’ll need a mold in which the bratwurst jelly can cool.
Make Bratwurstsülze – Step-By-Step Instructions
Cut the onions into slices. You can decide the size yourself.
Put the onions, water, vinegar and spices (except for the aspic powder) in a pot.
Stir the ingredients and let it simmer until the onions are soft.
Fry your sausages.
Take the onions out of the broth.
Pass the broth through a sieve. It is best to put an extra piece of Zewa in the sieve. so that the broth is as clear as possible.
Put the sausages together with the onions and the parsley into the desired form.
Add the aspic powder to the liquid and mix well. If the aspic powder has not dissolved, you can reheat the liquid. However, the broth with the aspic should not boil anymore. The amount depends on which aspic powder you use. The final aspic should be firm to the touch.
Pour the ingredients into the aspic broth.
Allow your Bratwurstsülze to cool overnight.
Your Bratwurstsülze is ready. 😄 Enjoy it.
Frequently asked questions
What is Sülze?
What is Sülze?
Meat set in a clear, seasoned jelly. You cook out a sour, spiced stock, strain it until it runs clear, set it with aspic, and let it go firm around whatever you have laid in the mould. The next day you turn it out and slice it cold. You will see it written Sülze, Suelze or sulze, and in English it usually turns up as brawn or headcheese — though a Bratwurstsülze is a long way from what that name suggests, because there is nothing in it but bratwurst, onion and parsley.
It is Brotzeit food. A slice with good bread and mustard is the whole meal, and it is just as happy next to fried potatoes or a mixed salad. In summer it makes a cold supper that needs nothing doing to it, which is most of the point: everything happens the day before, in the fridge, while you are not there.
Which bratwurst can you use for a Bratwurstsülze?
Which bratwurst can you use for a Bratwurstsülze?
Any of them, honestly. I use Franconian bratwurst because that is what is usually in my fridge, but Thuringian and Nuremberg sausages are just as good, and poultry or game bratwurst both work if you want something lighter or darker in the jelly. The sausage is what carries the flavour through the whole dish, so take one you would happily eat on its own.
The one thing that matters is that they go in cooked. Fry or grill them through, as step 4 does, and let them cool before they meet the aspic. Use fresh sausage while you are about it — the Sülze keeps as long as what went into it, and no amount of jelly will improve a bratwurst that was already on its way out.
How long is the shelf life of the Bratwurstsülze ?
How long is the shelf life of the Bratwurstsülze ?
Your Bratwurstsülze will keep for 3 days in the refrigerator. Unfortunately, you cannot freeze it. When thawing, the aspic would lose its binding and it would fall apart. Alternatively, you can preserve it in jars.
