Studzienina Polish Head Cheese Recipes

Steps:

• Place pork hocks, veal shank and salt in large kettle. Cover entirely with water. Bring to full boil then reduce heat to slow simmer. Cook until fork penetrates meat easily. Periodically rearrange meat so it doesn't stick to bottom of kettle. Skim off scum which forms on top of water. Keep adding boiling water to keep meat covered until done.
• When meat is done, place on large cookie sheet for cooling. Strain remaining water into another kettle to remove any small bones and other matter; set aside strained water. Place meat on tray and cool. Remove all fat and bones. Dice remaining meat, skin and soft gristle. Add diced meat to strained water. Bring to full boil and reduce to very slow simmer. Add salt to taste at this time. Periodically test mixture to see if it sets by pouring a small amount in a bowl and putting in freezer. Mixture is set when it is the consistency of jello. Add vinegar and nutmeg and remove from heat.
• Ladle into bread pans making sure to distribute meat evenly. Fill pans no more than 3/4 full. Leave at room temperature until cool then refrigerate overnight. Next day, unmold onto plastic wrap and double wrap in foil. refrigerate until ready to use. To serve, remove any fat from top of loaves and cut into chunks. Some prefer more vinegar and salt added at this time.

Steps:

• Boil meat until very tender, adding water when necessary, save stock, remove meat. Allow meat to cool a bit and grind medium weight, then return to stock.
• Add onion and garlic powder to taste. Boil until thick.
• Add salt and pepper and allspice to taste.
• Pour into molds, cool and refrigerate until set, 3 to 4 hours.

Steps:

• Wash and scrape the feet and shanks very thoroughly.
• Wipe dry and broil on all sides until they are a delicate golden color. Do not scorch. Should any part become scorched, scrape it and wash well.
• Cut the feet in half lengthwise. Place the meat in a large kettle, add the salt, cover with cold water, bring to a boil and skim. Cover and simmer very slowly for about 3 hours. The success of this dish depends on slow simmering. Rapid boiling makes the liquid milky in color.
• Cut the onion in half, and brown it in an ungreased pan. This enhances the flavor and color of the broth. Add the onion and the remaining ingredients, EXCEPT the vinegar, to the meat, and continue simmering until the meat comes off the bones easily.
• Total cooking time is about 5 hours or longer. When done, strain, remove the bones, spices, and vegetables except the carrot.
• Arrange the meat and chopped carrot in a suitable dish. Add the vinegar to the broth and season to taste with salt.
• If a firm jelly is desired, soften 1 tablespoon of gelatin in 1/4 cup cold water. Blend it with a small quantity of the hot broth and stir into the broth.
• Some cooks prefer to add a clove crushed garlic to the broth at this stage rather than to cook it along with the other ingredients. If this is followed, strain the broth again to remove all the particles of garlic.
• Pour over the meat and chill until firm. Before serving, scrape off all the fat from the top.
• Serve in slices and garnish with sprigs of parsley and hard cooked eggs.
• JELLIED PIG'S FEET with CHICKEN:.
• Follow the recipe above, but replace the shank with 1/2 small chicken. Simmer the pig's feet until barely tender, and then add the chicken and continue simmering until all are done. For best results use gelatin in this dish as directed in the recipe above.

Steps:

• Clean pork head, removing bristles, ears and eyes, jaws and bones of nose.
• Cook with hocks, tongue, heart and beef.
• Cook rinds in a sepatate container.
• When well done, remove meat from bones and grind all through a fine plate.
• Mis very well and add some salt and pepper with meat juice to make a good mix.
• Place the ground results in a cheesecloth bag and top with a heavy weight to press out the "extra" fat.
• When cold, cut in large slices, and make a mix of 2 cups of water and one cup vinegar, bring to a boil, then cool and pour over meat, letting stand in a crock pot for 5 days or until fully soaked through.
• Serve with raw onion and vinegar for dinner, or herat and serve with fried potato -- .