Hungarian Kocsonyas Sertescsulok

Hungarian Jellied Pigs feet.

Photo by Debbie H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2 or 3

    pounds of small or medium sized pigs feet, scrubbed clean and split

  • 2

    medium sized onions, peeled

  • 2

    large carrots, sliced

  • 2

    large celery stalks, sliced

  • 3

    cloves of peeled whole garlic

  • 2

    teaspoon of good Hungarian paprika

  • 1/2

    teaspoon of cayenne pepper

  • 2

    teaspoon of salt

  • 1

    tablespoon of mixed spice

Directions

Put pigs feet into 2 quarts of water and bring to a boil. Throw away water. Wash off feet in cold water. Add another 2 quarts of cold water and the onions, carrots, garlic, paprika, salt and mixed spice. Cook for about 3 hours or until feet become tender. Keep skimming the water to keep the broth clear. Put feet into a serving dish that will fit into the refrigerator. Strain the broth and then pour over the feet, and chill. Sprinkle lightly with paprika and cayenne pepper. NOTE: If you like a very firm jelly or aspic, add some veal bones when you cook the feet. Serve with a good hearty bread, pickled peppers, good German beer, and a small decanter of good vinegar to sprinkle on feet if desired.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: