I've seen it spelled gruetzwurst, but when I google it, a lot of the topics come up in German. I just remember my grandma saying that she boiled up a pigs head with bayleaves salt and pepper, that pig cheeks were "essential" and cooked up buckwheat. Ran it all through a sausage grinder and into the caseings. What I don't remember are the quantities. Unfortunately I was too young to care and now that wonderful recipe is lost. She made the BEST gruetzwust. I am comforted to know I'm not the only one who knows what it is (just my closest relatives remember and miss it) and that people are interested in reviving the recipe.
...you don't want to know how headcheese is really make... Well, I love headcheese, and so does the rest of my large family. When we were kids, Mom used to make it from a pig's head, but later, when you couldn't even buy them anymore, she changed to pork hocks. They are much meatier, and there is no "mystery meat" involved from places you'd rather not know or think about. My daughter swears she must be the only person under 30 who knows how to make headcheese, or even what it tastes like. She may be right.
I only used pork hocks as well, and I only use the actual meat. Mom used everything, and I hated chewing down on something gristly or mushy, or unidentifiable. I also didn't like how the mixture separated after it had been frozen. Mom would freeze containers of it when she made it because it doesn't last a long time in the fridge. It is only good for about three days. Then a long time ago, I discovered that if you take it out of the freezer, and melt it in the microwave and stir it before refrigerating it until it sets again, it is just as good as fresh made. Now I can make headcheese and enjoy it months later on my toast in the morning. What a treat!
mitch47I only used pork hocks as well, and I only use the actual meat. Mom used everything, and I hated chewing down on something gristly or mushy, or unidentifiable. I also didn't like how the mixture separated after it had been frozen.
Oh my, my parents and I were just discussing these recipes yesterday! My dad told of how they would butcher a duck or goose and get the blood for the soup..and my mom said it had raisens and other sweet things in it. I went yuck, but they were smiling over the memories!
Then they discussed whose parents made the best heahcheese, not too much fat!!
We camp near a POLISH gas station, restaurant and grocery complex. I often bring home the Polish canned goods for them...and we recently had lunch and pierogis there. YUM!
Do you know what the spices for Bremer Pinkelwurst might be? AQuf Duetsch ist ok oder Englisch.
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