Czech Sulc

Servings: 4

Ingredients:

2 each Polehna's Pork Knuckles (Hocks), Fresh

1 each Polehna's Pork Knuckles (Hocks), Smoked

2 stalks celery, Finely chopped

1 whole onion, finely chopped (medium size)

2 cloves garlic, Crushed

2 tablespoons Relish

2 tablespoons vinegar, Cider

2 teaspoons salt

1 pinch pepper

1 envelope gelatin

Cooking Instructions:

Place all of the above ingredients in pot and cover with water until meat starts to shrink away from the bone. Set up food chopper with the coarse cutter. Remove meat from the bone and put through the cutter. When finished, return to liquid in the pot and continue to cook until the vegetables have practically dissolved (about 1.5 hours). Dissolve 1 envelope of gelatin in 1/2 cup of cold water and add to pot. Continue to cook until mixture resumes boiling. Remove from stove and pour to a depth of 1.5" in a roasting pan. When cooled down and safe to handle, place in lowest shelf in refrigerator and allow to gel and chill. When mixture is cold it should be gelled to about the consistency of Jello. After mixture is well set up, it is ready to eat.

#czech #meat #sult