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Polish Jellied Pigs Feet Recipe - Zimne Nogi or Studzienina

User Rating 4.5 out of 5
5 Reviews
5 out of 5 users would make it again
3 out of 5 3 out of 5
So Many MemoriesNovember 21, 2012 By LorettaDonovan
Whether it was Easter, Thanksgiving or Christmas, Zimne Nogi was always an appetizer for our family. My Italian American mother learned to make it for my Dad and his Polish family. I did make it once myself. It's a lot more work than you suggest here. But worth if if you have a relatives who enjoy it.
7 of 7 people found this review helpful.
5 out of 5 5 out of 5
Yum!!December 16, 2011 By SmokinJoeJT
Growing up my Dad always made this...I used 2 feet split in half and 1 shoulder roast with the bone-in....I added 4 packs of Knox gelatin at the end when the broth was still hot..To the original boil.....I added some liquid beef broth (1box) several cloves of garlic, 1 large onion split skin on...(my Dad always said that adds color) 1 celery stalk and 1 carrot, cut in half....2 packs George Washington's Seasoning, I tablespoon whole spice, Some fresh parsley.....I thought it tasted just like my Dad's....Brought back great memories..We always made it this time of year when it got cold...He would place in the coal bin to firm-up....Salt & pepper and horseradish....Heaven!!!
4 of 4 people found this review helpful.
5 out of 5 5 out of 5
SLIGHTLY DIFFERENT RECIPEAugust 20, 2011 By PolishAndProud
It was so good to see this recipe on the internet. Just like the previous reviewer, my mother made it only using the meat garlic, salt and pepper. Maybe with other spices but I don't remember and she's no longer with us for me to ask her. I just remember that wonderful garlicky taste. My mom would make it with and without the meat in it, since some of my siblings liked it meatless. Instead of a mold, she would make big pans of it, because she was feeding 11 of us!!! It makes my mouth water just thinking of that wonderful taste. I don't know if I'm courageous enough to try making it. It may ruin my wonderful memories. We'll see.
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
Jellied pigs feetJanuary 21, 2011 By Joicy
I have been making this for quite soome time now, as did my parents and I love this stuff. However my recipe is a bit different. I use pigs feet and pork hocks and I do not put carrots in mine. As for spices I use onions, garlic, salt and add some vinegar to the broth. You must use pigs feet though or else your broth will not jell after being in refrig. overnight. I also have another recipe that I love for pickled pigs feet. Tastes just like ones sold in the jars in the supermarket.
11 of 11 people found this review helpful.
5 out of 5 5 out of 5
Pigs feetJanuary 20, 2011 By moravice
Haven't made recipe, but my late mother did in the '30s. I know that she didn't use the gelatin as an ingredient. The gelatin part was made from cooking the pigs feet. My father would eat it for breakfast. Before refrigerators, we put it on the enclosed porch which was cold and he would have to scrape off the fat from the top before he ate it.
7 of 7 people found this review helpful.

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