Make Meat in aspic yourself – tasty and easy

In this post, I’ll show you how to make your own meat in aspic. You can achieve a super tasty result with little effort.

The meat in aspic can be served however you like. Traditionally, it is often eaten with roast potatoes or bread.

If you like brawn, I have another pork roast in aspic, bratwurstsülze or brawn in a plate recipe for 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 Süzle recipe.

Here you can find the complete meat in aspic recipe as a video or to read through.

Have fun and good luck making it yourself!

Table of Contents

Meat in aspic – What do you need to make it?

Spices per liter of aspic

0.80 l water
0.20 l vinegar
15 g salt
2.5 g pepper
0.5 g bay leaves
0.5 g allspice
100 g onion
depending on the desired firmness: Bloom 240 aspic powder

Depending on the size of your mold, you will need approx. 250-300 ml aspic broth for the roast pork in aspic.

Filling:

400 g pork knuckle or pork

The equipment to make meat in aspic

Casserole dish / glass

In order to make your meat in aspic, you’ll need a mold in which the meat in aspic can cool.

Meat in aspic – Step-By-Step Instructions

1. Put the meat, the onions, water, vinegar and spices (except for the aspic powder) in a pan.

2. Leave to simmer for approx. 2 – 3 hours. The meat is ready when it is tender but not falling apart.

3. When your meat has cooled, you can remove it from the bone and cut it into your desired size. I like to cut one half into chunky pieces and the other into smaller pieces.

4. Pass the stock through a sieve. It’s best to also place kitchen paper in the sieve. This will make the broth as clear as possible.

5. Add the aspic powder to the liquid and stir vigorously. If the aspic powder has not dissolved, you can reheat the liquid. However, the broth with the aspic should no longer boil. The amount depends on which aspic powder you use. The final aspic should be firm, but not firm to cut.