Polish head cheese

Does anyone have a recipe for Polish head cheese. My dad called in
germina or churmina (not sure of the spelling though). Thanks

You don't mean Głowizna, by any chance? That's a meat dish, though, not cheese.

1/ what the heck is "head cheese" ? I thought cheese is made from milk :)
- maybe czernina (pronounced like "charnina" - but it's a duck blood soup,
other yucky food - vegetarian here :) - I can think of is "salceson" made of pigs head

btw, pigs head meat is Głowizna like Osiedle_Ruda said

Pigs head meat in Gelatin? Yumm :/

That could be it. It's not actually cheese. It's made from pork hocks boiled long enough that the meat falls from the bone and then he added some spices and and put it in a bread pan and cooled it in the refrigerator. When it cooled it actually jellied up so you could slice it. I think they call it head cheese because back in the day they
actually boiled the pigs head also. Does this sound like Głowizna?

damn, I'm really not into discussing such disgusting things, so it's my last post on the topic :)

but it looks like you got several Polish dishes mixed up in your memory, because there's actually another dish made of frozen pigs leg meat in gelatin, it has different names, in my area (between Warsaw and Łódź) it's usually called "zimne nóżki" or sometimes "nóżki w galarecie", but in the western parts of Poland I heard a different name, I just forgot it.

no, that's Zimne Nogi, and is one of the few Polish dishes I would never eat, it's horrible! I don't like Jewish gefilte fish either, which is similar, but... fishy and kosher. ;) ugh! :D

mine too! bleeeuuurrghhh!!!!! why can't we talk about pączki instead? lol

I know it sounds disgusting but it really does taste good. I don't do my Polish heritage justice because I don't know these things. So it sound like it is Zimne Nogi (how is that pronouned BTW?) Does anyone have the actual recipe? What is your Głowizna dish then? Thanks all for your comments.. appreciate them.

because they are fattening <grin>

My mum used to make them a lot and we injected jam into them........:)

Okay all, anyone have the recipe?

My father's parents were Lemkos, and my father's friend used to bring my Dad an occasional block of "head cheese," which he loved. I don't recall any of the kids even trying it, though, simply because of the name.
As I recall, they referred to it (excuse the spelling - it's how it was pronounced) as stew-da-nin-a or stew-na-nin-a, one or the other. Does this help at all?

Yep it's head cheese. Just looking for the recipe. I don't think my dad was calling
it by the correct name all those years. Thanks.

Head cheese is salceson en.wikipedia.org/wiki/Salceson. The description however fits "galareta z nóżek", search for jellied pigs feet (this forum doesn't allow me to post links)
Bon apetite

I hope this is not too late but I was surfing the net and found your question.
Here is the recipe:

JELLIED PIGS FEET

http://answerpool.com/eve/forums/a/tpc/f/355603297/m/1461080972

YES, it is called Studzienina. Wash 1 1/2 lbs of split pigs feet and place in pot with 10 cups of hot water. Simmer on low, skimming off scum. Add 1lb lean pork and cook about anouther 2 hrs. Add 1 Bayleaf, 6 peppercorns, 3 grains allspice, and 1 teaspoon of salt. Cook 1 more hr. Meat should fall off bone. Strain. Add 1 teaspoon vinagar to stock and 2 cloves of crushed garlic, salt and pepper to taste. Remove meat from bone and dice.
Put meat in rectangular pan, and cover with cooled stock. Refrigerate over night.
Scrape off congealed fat from top. Turn out on platter and server with vinegar or lemon juice, maybe even horseradish.

sounds good. Brings back memories of when my mom made that.

Its also called galareta. I'm making it right now for Easter. Ed3174 has the right recipe.

Zimne Nogi, is what our family called it (head cheese)
angelz22, thanks for the link but this is the is what I remember.
Pigs feet, (and anything else you could use) brain, eyes, nose and most anything on the head of the pig you would think was useless. (now a day I use cheap 1st cut chops also)
cloves of peeled whole garlic (quartered )
whole pepper corn (black pepper)
bay leaves

Boil until well done (meat falling off the bone)
while still hot almost too hot to handle) ouch!
clean all meat off the bone There are some very small bone you must remove) ouch again! (broken teeth)
When all is bone free, pour into a container (how much you adventured to make)
Good rule of thumb, quart of water to each hock or pint if your only using hocks.
Once it's bone free and in a container (container should be taken more area the depth)
Refrigerate until it becomes a hard gel (usually overnight)
Next day get out a bottle of white vinegar, a knife, fork cut into 2x2 squares and enjoy!!!!!

The things we through out now days used to taste ohooooo so good......


"Charnina" (duck blood soup) is what I would love a recipe for.....
I remember my grandparents getting a live duck and hanging it by it's feet and well yes, cutting it's neck for the blood. I know you add vinegar to stop the blood from clouting but I don't remember how they made it. Potato dumplings but I'll be dammed if I could remember how....

thank you, angelz22, that site you provided was very helpful.

Is this what you would call smegma? O.O