Polish Head Cheese
November 27, 2011
"I have 2 head cheese recipes I make regularly. This one is a Polish style head cheese. My dad was Native and French so I was raised with the French Canadian head cheese recipe. When I made this for the first time for my Polish husband he said it reminded him of a recipe his mom made but had a different consistency. I do also have Polish roots, so after asking around about the difference between the two, this is what I came up with. Hubby says it is just like his mom used to make."
- Serving Size: 1 (43.4 g)
- Calories 42.2
- Total Fat - 3.4 g
- Saturated Fat - 1.7 g
- Cholesterol - 5.5 mg
- Sodium - 186.4 mg
- Total Carbohydrate - 1.5 g
- Dietary Fiber - 0.3 g
- Sugars - 0.4 g
- Protein - 1.7 g
- Calcium - 6.8 mg
- Iron - 0.2 mg
- Vitamin C - 1 mg
- Thiamin - 0.1 mg
Place hocks in a large pot with onion, garlic and bay leaf and cover with water.
Bring to a boil and reduce heat to medium-high and continue to boil for a couple of hours adding water as needed, making sure hocks are always covered with liquid.
Remove hocks and set aside.
Strain the stock and return to pot.
Allow meat to cool and remove all fat and bones, keeping the meat and flesh; cut meat and flesh into small pieces.
Return to stock and add salt and pepper, allspice and nutmeg; you will need at least 3 cups of the stock.
Boil until just a bit of liquid is left, about 3/4 of the way up the meat.
Mix the contents of gelatine packets with the hot water until completely dissolved and pour into mixture.
Pour into an empty 28 ounce can or in a jelly mould lined with plastic wrap and allow setting at least 8 hours.
To release meat from can, flip can over and remove bottom of can with can opener and push out.
Slice to desired thickness and serve.
Tips & Variations
No special items needed.