Head Cheese in the works

randalleg · Post by **randalleg** » Thu Apr 05, 2012 15:15

This turned out really delicious, as long as I stopped telling people it was "head" cheese

unclebuck · Post by **unclebuck** » Thu Apr 05, 2012 15:41

Looks similar to how we do it. As my father used to say(an old German) "we use everything from the pig but the squeel. We sell the squeel to the Scots to put into their bagpipes!!"

nuynai · Post by **nuynai** » Thu Apr 05, 2012 20:22

Did you do sweet or sour. Love that stuff.

randalleg · Post by **randalleg** » Thu Apr 05, 2012 20:41

I basically did the recipe from Bertollis cooking by hand, although with less of all the spices, I find he's a little heavy handed on spice for my tastes.

Chuckwagon · Post by **Chuckwagon** » Fri Apr 06, 2012 00:01

Yup Randall,
And you were worried about the photo! Looks good to me. Shucks, just tell folks that it is an opulently palatial, attenuately rare and impeccably cultivated, exquisite dish of aristocrats from South America that people "pay through the nose" to get... called Queso De Cabeza!

That otta' fix their wagons!

Best Wishes,
Chuckwagon

Post by **Butterbean** » Fri Apr 06, 2012 03:33

That looks good.

ssorllih · Post by **ssorllih** » Fri Apr 06, 2012 03:38

We would get a skinfull about once a month at the A&P years ago and it never went to waste.
I loved it but in my family I was alone.

laripu · Post by **laripu** » Wed Aug 01, 2012 23:21

My mother used to make Petchah (Yiddish for head cheese, from beef, also sometimes called Galer). My mother-in-law made Sulze (German for head cheese, from pork). I've had it form a convenience store in Tel Aviv, just like my mother's... they call it Regel Krushah. No matter what you call it or what it's made from, I love it.

crustyo44 · Post by **crustyo44** » Sat Aug 18, 2012 07:47

Hi Members,
I will be attempting to make some shortly, I have a recipe from a Hungarian site that snagman sent me. It has skin pieces, tong, pork meat, backfat pieces, paprika, garlic and black pepper in it.
I intend to add some hot paprika powder as I am trying to copy a local manufacturer here.
Are there any suggestions from members what other ingredients to add as I remember my mother making it with polish gherkin pieces as well, hers had a vinegerary taste. She called it Zure Zult (Sauer Sulze) and is still fondly rememered by me.
I like old fashioned family recipes the best, maybe some members with European backgrounds can supply more info.
Best Regards,
Jan.

nuynai · Post by **nuynai** » Sat Aug 18, 2012 16:16

The Mrs. family makes it with turkey, using wings, legs and thighs.

ssorllih · Post by **ssorllih** » Sat Aug 18, 2012 19:31

I posted on my sunday chicken in 6 days thread concerning the stock that was saved from cooking chicken in stock in the covered roaster in the oven. I was quite surprized to find when it was completely cold I could slice it thinly without it breaking. http://wedlinydomowe.pl/en/viewtopic.php?p=11535#11535

crustyo44 · Post by **crustyo44** » Thu Oct 25, 2012 23:35

Hi,'
Here is a picture of my hot Hungarian style head cheese/ brawn or whatever you like to call it.
Taste is great but for my taste it needs more chilli.
Regards,
Jan.

Post by **redzed** » Fri Oct 26, 2012 01:51

Hey Jan, I'm assembling the ingredients for my next head cheese. This time it will be more authentic since I've sourced a pig's stomach. Can you give us the recipe for your version?

ssorllih · Post by **ssorllih** » Fri Oct 26, 2012 02:01

Lovely!!!

crustyo44 · Post by **crustyo44** » Fri Oct 26, 2012 02:26

Hi Red,
I don't have a recipe for it at all, I studied several sites and saw what was for sale in some specialty butchers here and went from there.
Obviously I started by simmering pork bones, knuckles and skins for the jelly and some cured meats for the pink colour, added heaps of fresh chopped garlic, mild and hot paprika and some chilli flakes as usual. and simmered untill everything was close to being tender
The jelly was made by reducing all fluid by half to give a stronger end product that glues everything together.
I liked the Hungarian style for its paprika and garlic. My mother used to make it without these but added red capsicum strips and pieces of polski ogorki, it had a slight sweet/sour taste.
That will be my next project as I am running short of bones and skins.
Luckily we have some pork back legs on special here @ $ 2.99 kilo. So tomorrow I will stock up again.
Next time I will add some tongue and more cured and smoked meat, just to see if I like it.
If you think that I should add something else just tell me.
Regards,
Jan.

Head Cheese in the works

Headcheese, Sulze or Presswurst