Home saltison pork. chicken saltison

Saltison (second name saltseson) - unusual meat dish, belonging to the cuisines of Poland and Belarus, and popular in nearby countries: Russia, the Czech Republic, Ukraine. Classic recipe includes boiled pork giblets and head, which are seasoned with spices, are placed in pork stomach then boiled or baked. There are other cooking options as well.

This dish may seem specific to many, but thanks to natural ingredients it turns out not only tasty, but also useful. The calorie content of the dish is 200-250 kcal per 100 g and may vary depending on the type and quality of meat. Consider how to cook saltison at home step by step and with a photo in several ways.

Saltison from pig's head

Such unusual snack suitable for both holiday table as well as for everyday meals.

You will need:

• Pork head (weighing about 7 kg);
• Two types of pepper in peas (allspice and black) - 5-7 peas each;
• head of garlic;
• 3-5 leaves of lavrushka;
• 2-3 onions;
• Pork stomach;
• Salt - to taste;
• Juice from one lemon;
• Corn grits - 4 tablespoons.

We make homemade saltison from pig's head:

1. Some time before cooking the meat, we will prepare the stomach. It must be thoroughly rinsed several times, constantly changing the water. Then add lemon juice, sprinkle generously with salt over the entire surface and knead thoroughly. These actions will help get rid of the mucus on the shell. After all the manipulations, fill the stomach cold water and clean for at least 8 hours;
2. Further, the steps of the cooking process resemble cooking jellied meat. The difficulty lies in the fact that it is necessary to independently cut the head into 6 parts. For this you can use a hatchet. But first you need to thoroughly rinse and scrape the skin, burn the remnants of the bristles with fire, remove the eyes. Separately, the ears are cut off and thoroughly washed from the inside;
3. Place meat pieces in large saucepan, fill with water so that it covers the contents by a couple of centimeters. We put it on the stove, wait for it to boil, boil for 2-3 minutes and drain the liquid;
4. Pour clean water, wait again until it boils on a strong flame, then turn on the gas and continue cooking for four hours;
5. We clean the onion, cut it into 4 parts, send it to the broth along with two types of peppers, add salt and continue cooking for another hour;
6. We return to the stomach. Falling asleep to him corn grits to remove the peculiar smell. We crush the offal evenly from all sides, cover with a damp cloth, remove for 30 minutes. After the specified time, rinse with running water;
7. Remove the meat from the broth, wait until it cools down, remove the bones and chop finely. We put chopped garlic, add and mix;
8. We twist the stomach, fill it with fragrant meat stuffing, lightly tamping and leveling it. We sew the hole with a thread and make several punctures over the entire surface to let air out with a sharp fork. During cooking, this will need to be repeated several times so that the steam comes out and the product does not break;
9. Strain the meat broth and bring to a boil. Then we immerse the stuffed pork stomach into it. We boil the product on a slow flame for an hour;
10. For appetizing beautiful view saltison is additionally baked in the oven for half an hour at 180 degrees;
11. On final stage We place a load on the hot product and leave it for at least 7-8 hours.

This completes the homemade saltison recipe. The finished dish is ideally combined with horseradish or mustard and is great alternative.

Saltison from shank

This recipe will delight meat eaters with its simplicity. The finished dish is perfect for quick sandwiches.

You will need:

• Pork knuckle - 2.5 kg;
• A bunch of parsley;
• head of garlic;
• Salt and pepper.

How to make saltison:

1. Boil the shank in water with onions and spices for about 3-4 hours, then take it out of the broth and remove the bone;
2. Carefully separate the skin and clean from fat;
3. We cut the meat into small pieces, combine with fat, add garlic and herbs. Pepper, add and mix;
4. We cover the bottom of any shape (for example, silicone for a cake) cling film. Place the skin on top. Next, lay out the meat and press down well. We cover with a film and put a load on top;
5. We remove the form in the refrigerator for the night.

After that, pork knuckle saltison can be cut and served.

Diet chicken saltison

This recipe is very different from the classic, as it uses chicken. The meat is very tasty and tender. This dish is suitable for those who follow their figure.

Grocery list:

• Chicken fillet - 1 kg;
• Water - 8 large spoons;
• Gelatin - 40 g;
• Provencal herbs (or any other spices);
• Salt and pepper mixture.

Cooking chicken saltison:

1. My fillet, dry, cut into medium pieces and place in a deep bowl. We fall asleep spices, mix thoroughly and put in the refrigerator overnight;
2. Add dry gelatin, water and salt. We mix everything and leave for half an hour at room temperature. The mass will look dryish, but no more water is needed;
3. Fill the baking sleeve with the resulting mixture, fix the edges. Punctures do not need to be done;
4. Additionally, we wrap the blanks with foil and bake in the oven for 50 minutes at 180 degrees or in a slow cooker (“Baking” program for 1 hour);
5. We cool the salceson and put it in the refrigerator along with the packaging. After cooling the meat, remove the foil and sleeve.

Cut the roll into pieces and serve with mustard and black bread.

Kolbik a la Kuban

Colbic is another name for saltison. It is done in almost the same way, but there are slight differences in the cooking instructions.

Components:

• Pig's head;
• Pork heart, stomach and liver - 1 pc.;
• Medium garlic head;
• Salt.

Step-by-step cooking scheme:

1. We cut the head in the same way as in the first recipe;
2. We cut the heart and liver into pieces and put them in a saucepan along with the meat, fill it with water, put it on gas and wait for it to boil. After that, remove the foam, reduce the flame to low, cover loosely with a lid and cook for another 2 hours;
3. We take out the meat, cool, remove the bones. Finely chop the pulp along with the cartilage. We add and pepper, add the garlic, passed through the press, and mix everything thoroughly;
4. We wash the stomach, turn it inside out and remove the inner layer so that there is no mucus. The stomach is best treated immediately after the slaughter of the pig. This will make it easier to clean up. Then to get rid of bad smell, it must be soaked in brine from pickled tomatoes or cucumbers for 4-5 hours. You can also use the corn grits method from the first recipe;
5. Next, we fill with meat stuffing and sew up both holes in the stomach with threads. We place the workpiece in the broth, after making several punctures with a pointed fork over the entire surface, and boil for another hour. During cooking, we pierce the workpiece every 5-7 minutes to release air;
6. We take out the product, wrap it with cling film, and place it in a large bowl. We place a cutting board on top, put oppression weighing about 10 kg on it and hold it for about 12 hours.

Kuban kolbik does not require additional baking in the oven, so you can immediately cut it into portioned slices, place it on a beautiful big platter and put on the table. Separately, this dish can be served with mustard, ketchup or meat sauces.

Video: Pork Head Saltison Recipe

About a month ago, when I was walking along the meat rows of the city's central market, the idea came to me to cook on New Year's table 2012 pork head saltison, the recipe of which I had written down and kept in my old cooking notes. Just recently, I finally found these old records of homemade dishes, among which was found a recipe for saltison.

Among the many interesting homemade delicacies, I found not only a recipe for pig head saltison, but also meat sausage, made with their own hands, and blood, and brawn. I want to offer you the Saltison recipe today, and the rest of the listed dishes a little later, they will also be of interest to many housewives. Saltison (or saltseson) is very reminiscent of jelly or aspic, but it is only cooked from a pig's head, not legs, less often chicken or liver.

Real pig head saltison at home should be cooked directly in the stomach of the animal. But since I don’t have such an opportunity, I offer a simplified saltison recipe.

Saltison Recipe Ingredients:

Pig head saltison recipe:

1. From the skin on the head and ears, we scrape off dirt and blood well with a knife and wash it in water. The head for the Saltison recipe should be clean, with a soft, burnt skin without bristles (this must be taken into account when buying).

2. We chop the head with an ax into pieces, throw out the eyes, put them in a large basin, bucket or pan. Pour completely with cold water and leave for 30-40 minutes.

3. Then we drain the water, wash the meat and pour it again pure water. In total, we perform this procedure three times so that the blood leaves.

4. We shift the meat and pieces of the head into the pan, in which we will cook the saltison, and put it on the fire.

5. After the water boils, remove the scale from the surface, reduce the heat to low, cover loosely with a lid and cook for about 1 hour.

7. 10 minutes before the end of cooking, we lower the “lavrushka”, peppercorns.

8. We take out the meat, cool it, filter the broth into a separate bowl.

9. We lower the peeled and passed through the press garlic into the broth and bring to a boil.

10. From the cooled meat, select the bones and cut it along with cartilage small pieces, add and pepper to taste. We mix.

11. Then into strong plastic bags lay out pieces of meat and ears, pour cold broth on top. We tie the bags tightly and put them in the refrigerator under oppression.

In order not to put a load on top, bags of meat can be placed in rectangular molds made of silicone, foil or glass, and then the saltison will take the desired shape during solidification.

We release the finished saltison from the film, cut into slices and serve with horseradish, ginger, pickled onions or use for cooking

Those who have tried Russian jelly and German brawn should appreciate their Polish "brother". It's about about a cold meat appetizer called saltison. Have we intrigued you? So grab a notepad and a pen. You will learn how to cook saltison at home from our article. From ourselves, we only wish you culinary success!

general information

Saltison (or saltseson) is meat product, which is based on chopped pork giblets. First, they are boiled in salted water. Then fill with the resulting mass pig intestines or stomach. That's not all. The next step in the preparation of saltison can be boiling or baking in an oven. Then the meat mass is placed under oppression for several hours. Serve it on the table only cold. Such a delicacy is made not only in Poland, but also in the Czech Republic and Ukraine.

Russian housewives can also cook Saltison at home. As the main (meat) component, fit: pork knuckle, fat, liver, head, heart and so on. Below are some interesting and easy-to-follow recipes.

Chicken saltison at home

Grocery list:

• 10-gram portion of gelatin;
• a bunch of dill;
• chicken - one carcass;
• fresh ground pepper- no more than 1-2 pinches;
• salt - take to your liking.

The process of preparing a delicacy

1. Let's start with processing chicken carcass. Rinse the bird with tap water. We cut into parts. The skin should be carefully removed with a knife. We won't need it. We also cut the meat from the bones. Saltison at home will be prepared from fillets. And the bones and skin can be removed in the refrigerator, and then cook soup from them.
2. Chicken fillet cut into large pieces. Transfer to a bowl. Sprinkle with chopped dill and pepper. Adding crushed garlic and gelatin powder. Salt all this. Mix well. Spices should be evenly distributed throughout the meat mass.
3. We take a tetrapack (from under store milk or juice). Usually it is designed for 1-2 liters. Cut off the top with scissors. Now, with the help of a spoon, we must fill the bag with chicken mass.
4. We line the bottom of the pan with napkins folded in several layers. Directly on them we put a tetrapack with the contents. Now we fill our saucepan with water. The liquid should cover the form with meat to ¾ of its height. We also recommend turning the edges of the bag inside. Cover the saucepan with a lid. You can put it on the stove. As soon as the process of boiling the liquid begins, we reduce the fire a little. We mark 40-50 minutes.
5. Ready saltison can not be immediately removed from the package. We leave the delicacy alone for several hours so that it is completely cooled. When the meat mass hardens well, we take a knife in our hand and cut the tetra bag. Saltison looks very appetizing. Is not it?

Thinly cut it into pieces, putting it next to a plate fresh vegetables and greens. Reviews say this one the recipe will do adherents healthy eating and those who are currently on a diet. Bon appetit everyone!

Cooking saltison at home (from the head of a pig)

Required Ingredients:

• 3-4 liters of water;
• black pepper - 15-20 peas;
• pork head - half of it is enough;
• garlic - a pair of heads;
• beef entrecote or brisket - per 1 kg;
• the recommended amount of salt is 30 g;
• Lavrushka - 5-7 sheets.

Practical part

Where do we start? We must prepare the meat component for cooking. Half of the pig's head should be cut into several more parts. This way they will cook quickly.

We wash the meat in running water. Put in a saucepan. We add water. We draw attention to the fact that the liquid should completely cover the pieces of the pig's head. We are waiting for the start of the boiling process. Drain the water into the sink. Rinse the pot with meat. Fill the pieces with water again. We repeat the steps performed earlier. And only for the third time we salt the boiling liquid. Set fire to medium. At open lid parts of the pork head will cook for 3-3.5 hours.

In order not to waste time, let's take care of other ingredients. Rinse the parsley leaves with water. We clean the garlic from the husk, finely chop. Half an hour before the end of cooking meat, add peppercorns to the pan. We also send chopped garlic and lavrushka there.

Using a slotted spoon, remove the pieces of meat from the broth. Each of them is carefully palpated. If there small bones, remove them immediately. Also, we must remove from the head: brains, teeth and eyes. We separate the meat from the bones with our hands, then cut into cubes (1.5 x 1.5 cm). We do the same with beef (entrecote or brisket).

Transfer the minced meat to a bowl. Pour in 2-3 ladles of broth, in which we cooked the pork head. Let's taste the dish. If necessary, sprinkle with spices or increase the amount of garlic.

We take tight plastic bag. We put in it part of the meat mass. Be sure to squeeze out excess air. We tie tightly. We put the package with the contents in a container of suitable size, put oppression on top. We send the future delicacy to the refrigerator. The hostesses note that in 6-8 hours it will completely harden.

Judging by the reviews, pork head saltison at home is fragrant and satisfying. Like Russian jelly, it can be served with mustard and horseradish.

Another option is saltison in the stomach

Grocery set:

• chicken legs - 2 pcs.;
• pork tongue - 200 g;
• garlic - one head is enough;
• take 250 g beef liver and veal;
• onions - 2 pcs.;
• dill - to taste;
• pork stomach;
• favorite spices;
• gelatin (10 g) - optional;
• 300 g of pork breast (with lard) and pork heart.

detailed instructions

Step number 1. We lay out on the table everything from which saltison will be prepared today at home. First of all, you need to deal with the meat components. Grind the tongue, heart, breast, chicken legs, lard and liver into a cube (1.5 x 1.5 cm).

Step number 2. Garlic and bulbs get rid of the husk. Cut into cubes the same size as the meat.

Step number 3. Take a large cup. We shift the chopped meat products, onion and garlic into it. Salt. Add chopped dill. We mix it all up.

Step number 4. Pork stomach, pre-washed in water, scalded with boiling water. This will get rid of the unpleasant mucus. Let's start stitching the stomach. Be sure to leave a small hole. Through it gently fill the stomach meat mass. We stuff it tightly. We introduce 10-gram gelatin powder diluted in water.

Step number 5. Sew up the pork stomach to the end. Place it in a saucepan filled with cold water. We put it on the stove. Fire should be medium. We are waiting for the start of the boiling process. The swollen stomach should be pierced in 3-4 places. You need to do this with a toothpick, not a fork. Otherwise, the walls of the stomach may tear.

Step number 6. After boiling, remove the foam. We reduce the fire to a minimum. The contents of the pot will cook for 1.5 hours. Meat "roll" many are advised to put under oppression.

Saltison, cooked at home (in the stomach), is cut into thin circles or ovals. Culinary experts say that it goes well with mustard and tomato sauce. You can personally verify this.

Finally

Choose any saltison recipe. At home you can cook real delicacy using inexpensive products. We cut it into pieces, treat the whole family. Saltison is great for breakfast, lunch and dinner. At the same time, it is worth considering that its calorie content exceeds 200 kcal / 100 g. Although a small piece of saltison is unlikely to harm your figure.

Hearty saltison from a pig's head - original treat from Italian cuisine. This cold appetizer which can be submitted to dining table or surprise guests at the party. In addition, the treat is budgetary, prepared from offal.

Classic pork head saltison

Composition of products:

• head - 1 pc. (about 7 kg);
• onions - 3 heads;
• lavrushka - 5 leaves;
• pepper - 6 - 7 peas;
• garlic - a whole head;
• corn grits - 5 dessert spoons;
• pork stomach - 1 pc.

Cooking:

1. To make the snack under discussion at home, you first need to prepare the stomach. Wash it off the mucus. Leave for 8-9 hours in cold water.
2. Over time, fill the stomach with cereals. Massage it thoroughly with your hands. Cover with a wet towel and leave for 40 minutes. Then rinse off the cereal with water. All these actions will relieve the stomach of a specific aftertaste..
3. Wash and scrub sharp knife head. Remove eyes, cut off ears.
4. Chop your head into pieces. Completely fill them with water. Boil 4-5 minutes. Replace the water with a new batch, then cook for another 4 hours.
5. Pour peeled garlic cloves, pepper, large slices of onion, salt, parsley into a saucepan with meat. Cook for 1 more hour.
6. Remove meat from broth. Finely chop. Salt if necessary. Fill their stomach.
7. Sew up the hole with kitchen string.
8. Strain the remaining broth, bring to a boil and send the stomach with the filling into it. Cook on low heat for 60-70 minutes.
9. For beautiful color bake the treat for another half hour in the oven at medium temperature.

Place a weight on the still hot dish. Allow it to cool and move to the cold for 7 hours.

Cooking in gauze

Composition of products:

• pork head - 1 whole;
• carrot - 1 pc.;
• onion - 1 pc.;
• pepper - 4 - 5 peas;
• garlic - 6 - 7 cloves;
• lavrushka - 4 leaves;
• salt and spices to taste.

Cooking:

1. Cut the pre-washed and cleaned head into 8 parts. If the tongue remains in it, soak it separately for half an hour in salty cold water.
2. Pour all meat pieces (including the cut tongue) with water into large saucepan. Add large slices of peeled onions and carrots, garlic cloves, spices, salt, parsley.
3. Cook meat for small fire. This will take 5-6 hours.
4. Remove skin from tongue. Finely chop all meat slices. Discard bones and vegetables.
5. Cover the form with gauze folded in 5-6 layers.
6. Arrange meat and fat on top. Sprinkle with additional salt and spices if desired.
7. Tie the ends of the gauze into a knot at the top.

Press the workpiece with a load. Leave in the refrigerator for 11 hours, then remove the gauze and try the original dish.

In a slow cooker

Composition of products:

• pork head - 1 pc.;
• garlic - 6 cloves;
• salt, spices - to taste;
• broth roots.

Cooking:

1. There are several ways to make saltison from a pig's head. One of them suggests using a multicooker. To do this, cut the prepared (cleaned) head large pieces and put them in the bowl of the kitchen helper.
2. Send your favorite roots for the broth, peeled garlic, salt and spices there.
3. Cook meat in a suitable mode for 7-8 hours.
4. Disassemble the finished product into pieces, discarding the bones, as well as the roots and garlic heads.
5. Lay the meat in several layers of clean gauze. Press down with a load. Let cool.
6. Leave the workpiece in the refrigerator overnight.

Carefully remove the coating and cut into portions.

Saltison from the pig's head in the stomach

Composition of products:

• pork head - 1 pc.;
• prepared stomach - 1 pc.;
• salt - 3 dessert spoons
• crushed nutmeg- 2 dessert spoons;
• ground pepper - to taste;
• lavrushka - 5 leaves.

Cooking:

1. Prepare the stomach in advance - soak and process with corn grits.
2. Cut the cleaned washed head into large pieces. Boil with lavrushka, salt and spices. The whole process will take 5 hours.
3. Pick the meat from the bones. Top it up if necessary.
4. Fill the prepared stomach with meat pieces. Sew it up.
5. In the broth remaining from the meat, cook saltison in the stomach. Leave it in boiling liquid for 60 - 70 minutes.

If desired, you can bake the dish in the oven until lightly browned.

Traditional Ukrainian recipe

Composition of products:

• pork head - 1 pc.;
• stomach - 1 pc.;
• lemon - 1 pc.;
• fresh fat - 200 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• fresh garlic - 7 - 8 cloves;
• salt and spices;
• corn grits - 250 g;
• lavrushka - 4 leaves;
• black peppercorns - 4 - 5 pcs.

Cooking:

1. Cut the washed, cleaned head into 8 parts. To fill with water. After boiling, replace the liquid.
2. Immediately add lavrushka (3 leaves), pepper, half of the peeled garlic cloves, vegetables, salt and spices to the meat. Cook on low heat for about 5 hours.
3. Turn out the stomach. Wash it thoroughly, massaging it with your hands, removing mucus and other impurities.
4. Pour the pig's stomach lemon juice(half) and grate big amount coarse salt. Rinse thoroughly after a quarter of an hour.
5. Pour the remaining lemon juice over the stomach. Add the remaining lavrushka and a couple of peppercorns to it. Fill everything with water. Leave for 90 minutes.
6. Lastly, rub the stomach thoroughly with grits (corn) and rinse again.
7. Separate meat from bones. Remove the film from the tongue. cut everything in small pieces. Mix with the remaining mashed garlic and small slices of lard. Salt and pepper. Mix everything well.
8. Stuff the base with the meat mass. Sew up the stomach. Boil saltison in the broth remaining from the head for 1.5 hours.

Leave the finished treat under pressure for 3 hours.

How to cook in a bottle

Composition of products:

• pork head - 1 pc.;
• lavrushka - 4 leaves;
• salt and spices - to taste;
• celery root - 1 pc.;
• onion - 1 head;
• carrots - 1 pc.;
• fresh garlic - 1 head.

Cooking:

1. To prepare saltison in a bottle, the first thing you need to do is meat. Clear your head. Cut off tongue. Soak the parts for 3.5 hours in ice water, periodically change the liquid.
2. Rinse the meat again.
3. Pour it with fresh water, and send to boil for 5 hours. Immediately add salt, spices, celery, vegetables and half of the peeled garlic cloves to the pan.
4. Prepare a large plastic bottle.
5. Remove cooked meat from bones. Remove film from tongue. Cut food into pieces. Add the remaining minced garlic to them.
6. shift meat pieces with garlic in a bottle. Fill the container tightly with them. Fill the remaining space with strained broth.
7. Send the bottle to the refrigerator overnight.

Carefully cut off the plastic from the finished dish. Chop the treat into circles like sausage.

A simple and quick way to prepare saltison

Composition of products:

• head (pigs) - 1 pc. (for 4 - 5 kg);
• lean pork - 1 kg;
• pork legs - 2 pcs.;
• parsley and celery root - 2 pcs.;
• salt and spices - to taste;
• fresh garlic - 100 g.

Cooking:

1. Cover the prepared (cleaned and washed) head with water. Send slices of meat and legs to it. Leave food for 3-4 hours. In the process, change the fluid twice.
2. Place the roots, salt, spices, peeled garlic in a saucepan. Add all the meat to them. Pour the ingredients with fresh water. Boil for 4 hours, removing the foam.
3. Cut the meat into pieces along with cartilage. Salt, add spices. Transfer to Silicone forms. Pour in strained broth.

Leave the treat in the cold all night. Serve with mustard and/or horseradish.

The main mistake of any housewife is to lower the stomach with saltison into the still cold broth. It must be immersed in boiling water, otherwise the coating will burst and the dish will be spoiled.

Instead of the stomach, you can use not only gauze, but also a bag or sleeve for baking.

Few people know that one of the most beloved meat snacks came to our tables from Italy. Saltison from the pig's head has won the hearts and stomachs of millions of gourmets. Most often, such a dish is prepared from lard, pork offal and sirloin. Each housewife has her own secrets for preparing saltison.

1. Natural meat snack

At first glance, saltison does not seem to be such an attractive dish, since it is prepared from pork offal, and in most cases the stomach is used as a shell. But still this snack dish has an amazing taste, so every day the number of people interested in how to cook pork head saltison is increasing.

Why from a pig's head? When cooking the head, a natural thickener is released, which allows you to cook a snack. desired consistency. Although you can add edible gelatin.

If you have never processed pork offal, then it is best to prepare saltison from a pork head without a stomach to start.

On a note! The pig's head is thoroughly washed and the eyes must be removed, otherwise they will give ready meal bitterness. It is boiled for an average of 1.5-2 hours.

1.1. Compound:

• 1 pork head;
• 3 art. l. table salt medium grinding;
• two heads of onion;
• 10 pieces. black peppercorns;
• to taste allspice ground pepper and nutmeg;
• 3 pcs. bay leaves.

1.2. Cooking:

1. Rinse thoroughly under running water running water pig's head.
2. We cut a part of the pork carcass into pieces and put it in a deep bowl.
3. Fill with filtered water and leave for about 10 hours.
4. Change the water every 2-3 hours.
5. Then cook the pork head until cooked, adding salt, bay leaf and black peppercorns.
6. Cool the cooked meat a little and separate from the bone.
7. We cover the baking sheet with 2-3 layers of gauze cut.
8. We begin to spread the meat separated from the bones on it.
   
9. Grind the meat, it is advisable to alternate layers of fat and meat fillet.
   
10. Prepare the necessary spices.
    
11. Season each layer with ground nutmeg, allspice black pepper and chopped bay leaves.
    
12. We lay out all the products in the same way.
    
13. We wrap the resulting mass tightly in a gauze cut, tie it in a knot.
    
14. We leave the saltison in the pan.
15. Put a cutting board on top and put a press.
    
16. In this form, we leave Saltison for 10-12 hours in cool place. It is best to cook a meat snack at night.
17. In the morning, carefully remove the gauze cut.
18. It turns out so dense meat product which holds its shape very well.
    
19. You can take a sample right away. You just need to cut the saltison into portioned pieces.

2. Ukrainian meat appetizer

Saltison from a pig's head in the stomach is cooked professional chefs and many amateur cooks. There is nothing complicated about this, you just need to know some secrets and features of the preparation of offal. You already know how to cut a head, now let's figure out how to turn pork offal in an edible casing for meat snacks.

First of all, the stomach is thoroughly washed, then moistened with freshly squeezed lemon juice. Then it is kept in the marinade, rubbed with salt, soaked. In general, the preparation of the stomach will take more than one hour.

2.1. Compound:

• pig's head;
• 0.2 kg of lard;
• pork stomach;
• carrots - 1 root crop;
• onion head;
• 1 lemon;
• 0.25 kg of corn grits;
• 7 pcs. garlic cloves;
• 4 things. bay leaves;
• 5 pieces. black peppercorns;
• salt, spices and spices to taste.

2.2. Cooking:

1. We start by preparing the pig's head.
2. Rinse it well with running water.
3. We remove the eyes.
4. Cut the pig's head into 8-10 large pieces.
5. We put the parts of the pig's head in a thick-walled dish, fill it with filtered water.
6. Bring to a boil and remove the foam that appears with a slotted spoon.
7. Drain the water after a couple of minutes.
8. Pour the pieces of pork head with filtered water and bring to a boil again.
9. Adding bay leaves, black peppercorns, a whole onion and a peeled carrot root.
10. Cook over low heat until tender for at least five hours. Periodically, you may need to add boiled water.
11. In the meantime, prepare the pork stomach.
12. Carefully turn the stomach inside out so as not to damage its integrity.
13. Squeeze juice from half a lemon.
14. Pour the juice over the walls of the pork stomach.
15. We measure 3 tbsp. l. salt and rub it on the stomach.
16. We leave the offal in this form for 10 minutes.
17. After the allotted time, we thoroughly wash the stomach under running water.
18. We put it in a bowl, add the juice from the remaining half of the lemon.
19. Add laurel leaves and chopped black peppercorns to the bowl.
20. We also add lemon itself to the stomach.
21. We mix and leave the pork offal in this form for 1.5-2 hours.
22. After this time, we massage the shell of the stomach with corn grits.
23. Thoroughly rinse the by-product with running water, dry.
24. When the meat is cooked, cool it and separate it from the bone. Grind if necessary.
25. Salo cut into small cubes.
26. We combine lard with meat, season with salt, spices and spices to taste.
27. Grind the garlic cloves under a press and add to the meat mass.
28. Pour a little broth in which the pork head was cooked.
29. Fill the prepared stomach with the meat mixture.
30. Seal it tightly with a needle and kitchen twine.
31. Immerse Saltison in filtered water.
32. We put it on the stove and after boiling, cook for two hours.
33. Put the finished saltison on a baking sheet, place a cutting board on top and put oppression.
34. In this form, we keep the snack for about 3-4 hours. That's all - delicious meat dish ready!