I worked for a German/Hungarian pork store many years ago, and the owner made head cheese but shaped it like bologna. It was in a long plastic sleeve that he held open and added large chunks of pork pieces, mainly cheek, ears, trotter meat and other parts. Then he filled the sleeve with your same broth but he added pickled strips of red peppers. He closed it tight and placed it in the fridge. The next day he took it out of the sleeve and rolled the entire cylinder in a combo of smoked and sweet Hungarian paprika. It was sliced thinly by the pound for customers or sliced for sandwiches with butter salt and pepper. I loved it.
@nicholasroughton6662
2 жыл бұрын
Aww, so cute.
@feltingme
3 жыл бұрын
Thank you so much. My grandma used to make it. Now we are trying to recreate it.
@ThoughtsforHappyMinds
3 жыл бұрын
You're very welcome 😜
@nicholasroughton6662
2 жыл бұрын
So many things to make with gelatin.
@Bibiana862
2 жыл бұрын
n we make it here in Slovakia with pork trotters they have lot of collagene ,ears,somebody with pork head,skins,we cook it 5-6 hours ,we take cooked meat and cut it then we pour liquid to the small bowl + meat we cutted and we give them to refrigerators,or on balcony when is winter and then we eat it with onion and vinegar, sorry my english of course salt,peppers
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