Hungarian Kocsonyas Sertescsulok

By kawaibaby

Hungarian Jellied Pigs feet.

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

Preparation

Step 1

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.