In this post, I’ll show you how to make your own sausage in aspic. You can achieve a super tasty result with little effort.
Sausage in aspic is a real all-rounder – refreshing, light and wonderfully filling. Whether as a snack with fresh farmhouse bread and mustard, as a main course with fried potatoes and salad or as a snack on warm days – sausage in aspic is versatile and a highlight on any snack board. Ideal for anyone who appreciates hearty cuisine but still wants to enjoy something light!
If you like aspic, I have a recipe for you – whether it’s pork roast in aspic, bratwurstsülze or brawn in a plate, there’s something for everyone.
For this recipe, I use aspic powder with Bloom 240. Alternatively, you can also boil pigs’ feet and pork knuckle. These ingredients are rich in collagen, which makes the aspic firm up all by itself when it cools. You can find detailed instructions in my german Süzle recipe.
Here you can find the complete sausage in aspic recipe as a video or to read through.
Have fun and good luck making it yourself!
Table of Contents
Sausage in aspic – What do you need to make it?
With the right choice of ingredients, this recipe is quick and easy to make.
Spices per liter of aspic
- 0.80 l water
- 0.20 l vinegar
- 24 g salt
- 3 g pepper
- 2 g coriander
- 0.5 g bay leaf
- 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 sausage in aspic.
Filling:
- 500 g sausage of your choice – I use 50 % stadtwurst and 50 % bockwurst in this recipe
- 250 g pickled gherkins
The equipment to make Sausage in aspic
Casserole dish / glass
In order to make your sausage in aspic, you’ll need a mold in which the sausage in aspic can cool.
Sausage in aspic – Step-By-Step Instructions
Follow these simple steps to prepare the sausage in aspic to perfection.
1. Put the water, vinegar and spices (except for the aspic powder) in a pot.
2. Stir the ingredients and put the lid on the pan. Bring the stock to the boil. Once this has happened, you can remove the pot from the heat.
3. Pass the stock through a sieve. It is best to also place kitchen paper in the sieve. This will make the stock as clear as possible.
4. Add the aspic powder to the liquid and stir well. 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. Follow the instructions in the description. The final aspic should be firm, but not firm to cut.
5. Taste your broth. You can add vinegar, salt, pepper, etc. to taste. The important thing is that you like the broth!
6. Cut your sausage and gherkins into slices, cubes or strips. Again, it’s up to you which option you use.
7. Layer the sausage and gherkins in a dish.
8. Pour the aspic broth over the sausage and gherkins.
9. Leave your sausage in aspic to cool in the fridge for approx. 24 hours. Your sausage in aspic is ready. It tastes great on a slice of bread. Enjoy. 😄
Frequently asked questions
What is the shelf life of the sausage in aspic?
Once opened, your sausage in aspic will keep for approx. 3 – 4 days in the refrigerator. An alternative is to cook the sausage in aspic in jars.
Which types of sausage are suitable for aspic?
You can use many different types of sausage for your sausage in aspic, e.g. bratwurst, ham sausage, meat sausage or Leberkäse. It is important that the sausage is firm so that it is well preserved in the aspic mixture.
What side dishes go well with sausage in aspic?
Popular side dishes include fried potatoes, farmhouse bread or a fresh salad. Mustard or tartar sauce is also often served with it.
How do I prepare sausage in aspic in a visually appealing way?
Spread the pieces of sausage evenly in the dish and add colorful ingredients such as strips of bell pepper, peas or carrot slices. This makes the dish not only delicious, but also decorative.