Suelze (souse, brawn, head cheese or cold cut terrine) is European sausage that originated in the Middle Ages as "peasant food" and today is often served as a unique gourmet specialty.
Known in Austria as Presswurst, in Bavaria as Presssack, or as Sülze. Zungenwurst, Schwartenmagen or Presskopf in the rest of Germany. Traditionally, the ingredients include meat from the head of animals, such as the tongue or snout. The meat bits are cooked, pressed and suspended in aspic, chilled and eaten as cold cut or salad.
A famous Franconian recipe is "Saurer Presssack" which contains Suelze, Vinegar, Raw Onion slices, salad and herbs.
The Stiglmeier Suelze contains pork snout, garlic, aspic and spices. Consume with original German vinegar, a Bavarian pretzel, radish and cold beer.
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