Today I’m going to show you how to make a Tellersülze yourself. It’s simple and super quick to make.
The Tellersülze is a classic and popular dish in German cuisine. Whether as lunch with fried potatoes or for dinner, the Tellersülze is perhaps somewhat forgotten, but still super delicious.
There are, of course, quite a few variations of a Tellersülze. Mine includes pickles, peppers, egg, onions and a cooked pork belly. You can also substitute leftover roast pork for the cooked pork belly.
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 aspic recipe.
Here you can find the complete Tellersülze recipe as a video or to read through.
Have fun and good luck making it!
Tellersülze – What do you need to make it?
broth / aspic for about 2 Tellersülze
- 300 ml water
- 150 ml dry white wine
- 25 ml white wine vinegar
- Aspic powder Bloom 240 depending on the desired strength 50 – 60g / 1 Liter
Important: I tend not to be the “sour type”. Therefore, you may need to season my recipe with a little more vinegar (50ml) if plate aspic needs to be more sour for you.
Filling for 2 Tellersülze:
- 400 g pork belly or already pre-cooked ready pork roast
- h Make Tellersülze yourself – delicious Homemade dishalf a bell bell pepper
- 1 boiled egg
- 3 pickles
The equipment to make Tellersülze
You will need a plate to serve your aspic. Alternatively, you can use a casserole dish.
Make Japanese inspired bologna – Step-By-Step Instructions
1. Cut your meat into thin slices.
2. Put the water, wine, salt, spices and meat (if you use raw meat) in a pot. Make sure that the meat is covered with liquid.
3. Let it simmer for about 1 hour. If you don’t want to cook the meat, you can boil it once and then let it sit for about 30 minutes.
4. Cut the pickles and peppers into slices. Optionally, you can also add the peppers to the broth for the last 5 minutes, which will soften them a bit.
5. Take out the meat, onions and peppers (if you have them in the broth).
6. Optionally, you can separate the rind from the pork belly. This is a matter of taste. Personally, I don’t like the cooled rind in my aspic, so I cut it away.
7. Pass the broth through a sieve. It is best to put an additional kitchen towel in the sieve. This way the broth will be as clear as possible.
8. Add the aspic powder to the liquid and stir vigorously. If the aspic powder has not dissolved, you can heat the liquid again. 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.
Important: taste again strongly here. The liquid should taste a little too sour and too salty for your taste. This is because it loses flavor as it cools.
9. Put the filling into a plate. How you put it in is up to you. Depending on whether you want to topple the Tellersülze at the end or not, you should garnish it differently accordingly.
10. Pour the ingredients into the aspic broth.
11. Let your Tellersülze cool down overnight in the refrigerator.
12. Your Tellersülze is ready. 😄 Enjoy it.
How long is the shelf life of the Tellersülze?
Your Tellersülze 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.