Polish Head Cheese
12
Servings
Servings
30m PT30M
Prep Time
Prep Time
4h PT4H
Cook Time
Cook Time
4h 30m
Ready In
Ready In
Recipe: #3160
November 27, 2011
Categories: Dinner, Lunch, Pork, Vegetables, Garlic, Onions, Make-Ahead, Fall/Autumn, Ladies Luncheon, Picnic, Winter, Stove Top, Diabetic, Gluten-Free, High Protein, No Eggs, Non-Dairy, Sugar-Free, Make it from scratch more
"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."
Original recipe yields 12 servings
Ingredients
Nutritional
- 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
Step 1
Place hocks in a large pot with onion, garlic and bay leaf and cover with water.
Step 2
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.
Step 3
Remove hocks and set aside.
Step 4
Strain the stock and return to pot.
Step 5
Allow meat to cool and remove all fat and bones, keeping the meat and flesh; cut meat and flesh into small pieces.
Step 6
Return to stock and add salt and pepper, allspice and nutmeg; you will need at least 3 cups of the stock.
Step 7
Boil until just a bit of liquid is left, about 3/4 of the way up the meat.
Step 8
Mix the contents of gelatine packets with the hot water until completely dissolved and pour into mixture.
Step 9
Pour into an empty 28 ounce can or in a jelly mould lined with plastic wrap and allow setting at least 8 hours.
Step 10
To release meat from can, flip can over and remove bottom of can with can opener and push out.
Step 11
Slice to desired thickness and serve.
Tips & Variations
No special items needed.
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