German Presskopf with a Twist

Ingredients

• 1 kg (2.2 lbs) lean pork shoulder, diced 1 kg (2.2 lbs) lean pork shoulder, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 250 ml (1 cup) chicken or vegetable broth 250 ml (1 cup) chicken or vegetable broth
• 4 gelatin sheets 4 gelatin sheets
• 2 bay leaves 2 bay leaves

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 2g (Sugars: 1g)
• Protein: 32g
• Fiber: 0.5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, combine the diced pork, chopped onion, minced garlic, Dijon mustard, thyme leaves, parsley, allspice, nutmeg, salt, and black pepper.
2. 2.
   Pour the chicken or vegetable broth into the pot and add the bay leaves.
3. 3.
   Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the pork is tender.
4. 4.
   Remove the bay leaves and transfer the cooked pork mixture to a food processor. Pulse until the mixture is finely chopped but not pureed.
5. 5.
   Meanwhile, soak the gelatin sheets in cold water for about 5 minutes until softened.
6. 6.
   Squeeze out any excess water from the gelatin sheets and add them to the hot pork mixture. Stir until the gelatin is completely dissolved.
7. 7.
   Line a terrine mold or loaf pan with plastic wrap, leaving enough overhang to cover the top later.
8. 8.
   Pour the pork mixture into the mold, pressing it down firmly to remove any air pockets.
9. 9.
   Fold the plastic wrap over the top of the terrine, pressing it down gently.
10. 10.
    Place the terrine in the refrigerator and let it chill for at least 6 hours or overnight.
11. 11.
    To serve, remove the terrine from the mold, discard the plastic wrap, and slice it into thick slices. Serve cold or at room temperature.

Treat your ingredients with care...

• Gelatin sheets — Make sure to follow the instructions on the packaging for soaking and dissolving the gelatin sheets properly. If you prefer a vegetarian version, you can use agar-agar as a substitute.

Tips & Tricks

• For added flavor, you can incorporate diced pickles or capers into the pork mixture before chilling.
• Serve the Presskopf with crusty bread, mustard, and pickles for a traditional German accompaniment.
• Experiment with different herbs and spices to customize the flavor profile of the terrine.
• If you prefer a smoother texture, you can blend the pork mixture for a longer time in the food processor.
• Leftover Presskopf can be stored in the refrigerator for up to 5 days.

Serving advice

Serve the Presskopf as an appetizer or part of a charcuterie board. Accompany it with sliced bread, mustard, and pickles for a traditional German experience.

Presentation advice

To enhance the presentation, garnish the sliced Presskopf with fresh herbs such as parsley or thyme. Serve it on a wooden board or a decorative platter.