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 £ódź) 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

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.

my AUNT when we were young made pigs feet in some kind of gellitan
stuginia pronouced stewgenia?

Here's info about head cheese:

en.wikipedia.org/wiki/Head_cheese

In the southern US it's also called souse (I think technically they're different somehow but they're the same kind of thing).

Although head cheese, also known in English as pork brawn, and jellied pig's knuckles (feet, trotters) may seem similar at first glance, they are not the same.

The jellied feet are an aspic dish containing pork trotters and hocks and maybe pork meat. Some add a cooked sliced sliced or hard-cooked eggs for nicer colour. The Brawn is a more compact sliceable lunch meat made largely from the pig's head (jowls, lips, ears, brains with maybe some trotters added).

The head cheese is known as sacleson in Polish.
The jellied pig's feet are: nóżki wieprzowe w galarecie, galareta z nóżek wieprzowych, zimne nogi or studzienina in different parts of Poland.

Head Cheese.... Salceson.....Zimne nogi.....Jellied pigs feet.. All the same. In America we call it Salceson in Polish. The difference from Zimne Nogi is that it is encased in a casing much like Bologna. Sold in deli counters as Head cheese.

As a kid I watched mu Mom make it. She cleaned fresh pigs feet a couple of times.. She then boiled them in pickling spices until the meat got soft.. She then pulled the meat apart discarding the bones and put the meat back into the broth. It was then placed in a bowl and refrigerated until set. The bowl was then turned upside down and OOOOLA a perfectly formed mold of Zimne Nogi

Head cheese or brawn is not only encased in a bladder but is far less gelatinous. In fact it is compact enough to be sliceable. It would be difficult to cut zimne nogi into slices, that's why it is seved in squares.

My grandmother and my mother used to make something we called 'zeiltz'. I'm not sure of the spelling, but that's how we pronounced it. I can't put my hands on the recipe right now, but here's my best recollection of how it was made.

Start with pig's feet or hocks. Boil them until they completely fall apart, skimming the foam from the water often.

Remove the bones and meat from the broth. Strain the broth through cheesecloth to remove all the little bits of grit.

Return the meat and fat to the broth. Add a pork or veal shoulder to the broth. Boil again until the shoulder falls apart. Remove the bones and shred the meat into small pieces.

Return all the meat and fat to the the broth. Now I'm sure there were more spices added at this point, but I'm very sure about the following going into the pot. Whole allspice and black peppercorns, bay leaves, salt and vinegar.

Bring all this to a rolling boil. Stir the mixture to evenly distribute the meat throughout.

Pour into flat pans or loaf pans and refrigerate for several hours. Make sure to stir the pan contents often to keep the meat evenly distributed. As the pans begin to firm up, place thin slices of lemon covering the surface. It's best to remove the zest from the lemons first or they may turn the zeiltz bitter.

Slice and serve with additional vinegar if desired.

This was a very special treat served only at Easter and Christmas. While the recipe seems simple enough, it is a messy and time consuming process. My Grandma has been gone for over 40 years and my Mother for more than 10. I miss them and all the wonderful things that came from their kitchens with much love.

thank you so much for remembering the name and the recipe. i long ago moved away from my Slovak home town and i thought no one else had eaten such a delicious dish. my mother used to make it on the stove in the basement in the biggest pot i have ever seen. she would start it in the morning and let it cook all day. we poured it in bowls and let it set overnight in the "fruit room" and enjoyed it the next day. i'm going to try to make it. thanks for bringing back a pleasant memory.

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.

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

My mom used to make it. She called it Ziemnina. Don't know if the spelling is correct.

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