Sült

About This Recipe

Sült is an Estonian aspic or head cheese — a cold-set terrine made by simmering pork offcuts (trotters, ears, and knuckle) until the collagen-rich cooking liquid sets firm when chilled. The tradition of preparing sült before Christmas and Easter dates to at least the 19th century, when the entire pig was utilised and nothing wasted. The finished loaf is sliced thinly and served with sharp yellow mustard and a splash of vinegar, which cuts brilliantly through the unctuous gelatin. Despite its old-fashioned image, sült is still widely prepared by Estonian home cooks and sold in delicatessens across the country.

Ingredients

Serves 10

• 1 kgpork trotters, split (ask your butcher)
• 500 gpork knuckle or shoulder
• 2 mediumcarrots, peeled
• 1 largeonion, halved
• 3 wholebay leaves
• 8 wholeallspice berries
• 8 wholeblack peppercorns
• 1.5 tspsalt
• 3 clovesgarlic, crushed
• 2 tbspyellow mustard, to serve
• 1 tbspcider vinegar, to serve

Instructions

1. 1

   Simmer the pork

   Place the trotters and knuckle in a large pot. Cover with cold water, bring to a boil, and discard the water. Refill with fresh cold water, add the carrots, onion, bay leaves, allspice, peppercorns, garlic, and salt. Simmer on very low heat for 3–4 hours until the meat falls from the bones.

2. 2

   Strain and shred

   Remove the meat and strain the broth into a clean pot. Reduce the broth over high heat by one-third. Shred the meat, discarding all bones, skin, and cartilage. Dice the cooked carrots.

3. 3

   Set the terrine

   Arrange the shredded meat and carrot in a loaf tin or terrine mould. Pour over enough warm broth to just cover. Allow to cool to room temperature, then refrigerate for at least 6 hours or overnight until firmly set.

4. 4

   Unmould and serve

   Run a knife around the edges, invert onto a platter, and slice thickly. Serve cold with mustard and a splash of cider vinegar.

Variations

• •

  Sült with chicken instead of pork

• •

  Layered sült with hard-boiled eggs and gherkins

• •

  Sült with added pickled beet

Storage

Keep refrigerated for up to 5 days, tightly wrapped to prevent the surface from drying out.

Frequently Asked Questions