I have seen recipes on line for Homemade German Sulze and none are the one I will give you. This came straight from Germany with my Great Grandmother and we just love it. IT IS EXTREMELY EASY TO MAKE.

3 pork hocks
2 1/2 pound butt pork roast
nice veal shank bone with meat on it

cook meat in salt water until tender with 3 small onions and 10 to 12 peppercorns.
simmer till all of the meat falls off the bones

Take meat out and cut or shred into small pieces (including pork hock skin). strain broth. Measure: liquid mixture is 2 cups broth to 1 cup white vinegar (not Heinz, just a cheap store brand) and 3-4 tablespoons sugar. (start with 3 and if too sour add the fourth).

Bring to a boil-add meat pieces and bring to a boil again. add salt to taste.

I put this into two bread pans. Refrigerate. Skim off fat when cool and enjoy.

Note: some of the recipes i have seen here require you to add gelatin, this automatically gels all by itself.