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Polish head cheese

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posts: 42

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Dec 2, 09, 19:57 #31
Smegma doesn't need a recipe, ASG. It makes itself :( :( ;) It has a certain character of its own.

Mr_Chips	Dec 16, 09, 21:26 #32
We made this at home too "Sulze" or "Sultzen" is what we called it. Basically the same recipe although we made it at times with ground pork or beef or even chicken. After it gelled you cut it into squares and ate it with lots of pepper and white vinegar. Got to leave that thin fat layer on top, that's wgat gives it the best flavor.

rigney	May 26, 10, 18:28 #33
This is the first time I've ever looked on the internet for studzienina. Even though I keep trying to make it, it has never tasted the same as the recipe my mother-in law made years ago. Thanks

just john	Jun 6, 10, 20:46 #34
My mom used to make it. She called it Ziemnina. Don't know if the spelling is correct.

♂

Jun 6, 10, 23:09 #35

there are a lot of names for galareta z nozek / studzienina / "zimne nogi"---here is another version of the recepie.

Wash 1 1/2 lbs. split pig's or calf's feet and place in pot with 10 cups of water. Simmer on low heat, skimming off scum until no more forms. Add 1/2 to1 lb. lean pork and cook on low heat another 1 1/2 hours.

Add 1 portion soup greens, 1 bay leaf, 6 peppercorns, 2-3 grains allspice, and 1 teaspoon salt and cook 1 hour longer. By now the meat should be falling off the bone. Strain. To stock add 1 teaspoon to 1 Tablespoon vinegar and 1-2 buds of crushed garlic. Taste stock and season with salt and pepper if necessary.

Remove meat from bone and dice. Cool stock to room temperature. Arrange diced meat evenly in square or rectangular pan and drench with stock. Refrigerate overnight. Scrape off congealed fat from top and discard. Dip pan briefly in hot water to loosen jellied meat and turn out on platter of proper size.

Cut into squares and serve with vinegar, lemon-vinegar or lemon juice provided in cruets. Some like this old-fashioned cold dish with horseradish

krysiak	Jul 13, 10, 18:34 #36
Are you sure you aren't talking about salceson? You can commonly get it in a Polish deli as a yummy cold cut. My favorite is actually done with chicken and has bits of veggies in it like carrots, peas, or corn. It is sort of like chicken soup in cold cut form.

Bozoshoes	Aug 24, 10, 05:00 #37
My Babcia and Dziadek ran a Polish Grocery for years. They made their own Kielbasa and many other Polish specialties including Studzielina. The two things that I could not bring myself to the table for were Studzielina and Sledzie.

polkamaniacThreads: 1 Posts: 514 Joined: Aug 2, 09 ♂	Aug 24, 10, 14:46 #38
You have to acquire a taste for.When I was young I felt the same way about it but now I can"t get enough of it.Yummy !!!!

bigjoeme2

Dec 23, 10, 06:10 #39

Wow all this chatter and all wrong answers to the question . Head cheese is not jellied pigs feet and it is at the same time . Using the recipe for jellied pigs feet + incorporating into the mix is boiled toung ,with some veal bones or a peice of shin meat thrown in for added thickening . Follow the recipe to make the pigs feet + beef toung + bones or shin meat . When it made into head cheese it is poured into a large intistine caseing and cooled then regigerated . It usually has more black pepper added to it than pigs feet.

♂

Dec 23, 10, 14:30 #40

Head cheese and zimne nogi(jellied pigs feet) are not the same.Head cheese can be sliced like cold cuts and put on sandwich bread.Most Polish deli stores sell this in the cold cuts counter and here is a recepie I found:
Ingredients:
1 hog's head
1 hog's tongue
Salt and pepper
Sage or chili powder
How to make HeadcheeseClean and scrape hog's head and wash thoroughly.
Wash and trim tongue.
Cover head and tongue with slightly salted water and simmer until meat falls from bone.
Drain meat, shred and season.
Pack tightly in bowl, cover and weight it down.
Let stand 3 days in a cold place.
Slice.

MyszkaW	Apr 26, 11, 18:20 #41
willo Salceson, I'm not sure of the spelling, is Polish head cheese..no cheese in it, it is the bits of meat left after the larger, better, cuts are gone, cooked with some gelatenous parts of the cow and spices. When cooled, this solidifies and can be sliced as ay other cold cut. Now it is a traditional cold meat, but I'm sure orignally it was created not to waste a morsel of the pig.

♂

Edited by: pawian Apr 26, 11, 19:31 #42

I eat really strange things, but I refuse to eat pig head. (though in US once I bought pig ears and tried to fry them but it was a disaster),

Hog head or Pig's feet and ears
Apple cider vinegar
onions
garlic
salt
black pepper
red pepper
sage

Boil meat with onions, garlic, salt, black pepper, water and vinegar till falling off the bones. Allow to cool until able to handle with bare hands. Pick meat off the bones, discard bones. chop meat and cooked onions to desired consistency. Add vinegar, salt, black and red pepper, and sage to taste.

Pour into a large pan and allow to cool in refrigerator overnight. Cut in squares, serve with saltine crackers.

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