Polish Head Cheese

12
Servings
30m
Prep Time
4h
Cook Time
4h 30m
Ready In


"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
OK

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.

Related

Luvcookn

I had 2 very large smoked pork hocks that I used for this wonderful recipe! Followed your directions with the exception that I used Kitten's Pan Release in a loaf pan instead of the bowl/can. It came right out of the pan. The smokiness of the hocks sure came through. Excellent recipe!! Will definately be making again! Thank you QueenBea for sharing! Made for the Billboard Recipe Tag.

review by:
(16 Mar 2012)