Estonian Sült Savikannus

About Estonian Sült Savikannus

Sült Savikannus is a traditional Estonian dish often enjoyed during the winter months and festive occasions. It is a savory jelly made from pork, known for its rich flavor and its ability to be served cold or at room temperature. Historically, it was prepared to make use of all parts of the animal, ensuring nothing went to waste and was often cooked in a clay pot - hence the name 'savikannus', which means 'clay pot'. This dish reflects the resourceful and hearty nature of Estonian cuisine.

Ingredients for Sült Savikannus

• Pork trotters - 2 pieces
• Pork shoulder - 500g
• Onion - 1 large, peeled and halved
• Carrot - 2 large, peeled and cut into chunks
• Bay leaves - 3 pieces
• Garlic - 5 cloves, peeled
• Salt - to taste
• Black peppercorns - 10 pieces
• Gelatin - 1 tablespoon (if needed)
• Water - enough to cover the meat

Preparation

Preparing Sült requires a bit of time but is relatively straightforward. Begin by thoroughly cleaning the pork trotters to remove any impurities. Likewise, rinse the pork shoulder to ensure it is clean. These cuts of meat, particularly the trotters, are essential for providing the gelatinous texture Sült is known for.

Cooking Process

Step 1: Simmering the Meat

Place the pork trotters and pork shoulder in a large pot. Add enough water to completely cover the meat. Add the onion, carrots, bay leaves, garlic, and black peppercorns. Bring the pot to a boil over medium-high heat. Once boiling, reduce to a simmer and cover with a lid. Allow it to simmer for approximately 3-4 hours. Keep an eye on the pot and skim off any impurities or foam that rises to the surface.

Step 2: Checking and Adjusting Flavor

After simmering, test the meat. It should be tender and falling off the bone. Taste the broth and add salt as needed. If the broth seems thin, you may add a tablespoon of gelatin to ensure proper setting.

Step 3: Preparing for Setting

Remove the meat and vegetables from the pot. Shred the meat into small pieces, discarding any bones or excessive fat. Strain the broth through a fine mesh to ensure clarity and remove the solids. Mix the shredded meat back into the strained broth.

Step 4: Setting the Jelly

Pour the mixture into a large bowl or clay pot if you have one. Let it cool at room temperature for about an hour before placing it in the refrigerator. Allow it to chill for at least 12 hours, preferably overnight, until the jelly is fully set.

How to Enjoy Sült Savikannus

Sült Savikannus can be served directly from the refrigerator, sliced and served cold, or allowed to reach room temperature. It is commonly accompanied by hearty rye bread, mustard, or horseradish. Enjoying Sült is as much about the flavors as it is about the cultural heritage it represents, making it both a culinary delight and a historical experience.