Christa's Sauerfleisch (Pork and vegetables in aspic)

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Miakazi 0

"This is a recipe I got from my mother in law in Germany. A lot of people have a hard time with aspic, but it’s just pork and vegetables cooked in broth and jellified! I like to think of it as savory jell-o, and something you just keep going back to the fridge for again and again. Serve with pan-roasted potatoes or simply on a slice of good bread."
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2-3 d 12 servings yields 2 large bowls of aspic
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

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  1. Cover ham with water in a large pot.
  2. Bring to a boil, turn down and simmer 5-10 minutes
  3. Drain water. Add new water just to cover meat (about ½ in over meat).
  4. Add onion, leek, celery root (or stalks), 1 ½ tsp salt, pepper, 2-3 bay leaves. 3-4 cloves and 3-4 pepper corns (you can also use allspice corns if you have it)
  5. Bring to a boil again, turn down heat and simmer 1 ½- 2 hours.
  6. Take meat out, put in a bowl and cool (not in refrigerator)
  7. Put broth in a cool place, covered, overnight.
  8. Next day:
  9. Skim fat from broth. Strain out vegetables and reserve only carrots. Cut up.
  10. Chop pickles. Slice a new onion. Put aside.
  11. Cut up pork in small pieces.
  12. 1 liter broth and ½ liter vinegar, season to taste. Add 3-4 teaspoons sugar.
  13. Soften gelatin in water, and add to broth mixture.
  14. Warm mixture up until gelatin dissolves.
  15. Add the pork and vegetables in a glass bowl and pour the broth/gelatin mixture over and put 2-3 hours in a cool place. After the gelatin sets, you can store in the refrigerator. It holds 2-3 weeks.
  16. Do not freeze.