Saltison recipe at home. Ingredients for three servings

Saltison is cooked in many cuisines of the world. This kind of jelly has a certain peculiarity - no one can refuse to eat at least a piece Beautiful name this dish does not convey true taste and his sharpness. It can be used as a snack and sausage substitute. At home, you can cook the real and tasty saltison, while there is no need to know something special in cooking.

How to cook homemade saltison?

Saltison hepatic

Ingredients: pork liver (or beef) - 300 g, lard (or pork brisket) - 300 g, egg - 2 pcs., semolina - 1 tbsp. l., wheat flour - 2 tbsp. l., spices (salt, pepper to taste), garlic - 2 teeth.

Method of preparation: the liver was washed, freed from films, cut into small cubes or pieces no more than one centimeter. We will do the same with lard or brisket (small pieces no more than 1 cm thick). Let's add the eggs semolina, flour, chopped garlic, salt and pepper to taste. Mix well. We spread the minced meat in several layers of cling film and tie it on both sides with threads. Heat up the water. We dip the sausage into it. Once the water boils, reduce the heat and simmer covered for two hours over low heat. Cool the finished "sausage" and put it in the refrigerator overnight.

Homemade saltison from chicken legs

Ingredients: 1 kg of legs, gelatin - 20 g, onion, garlic, red bell pepper.

Cooking method homemade saltison: cut all the meat from the bones, cut into small pieces, add spices. You can still finely chopped onion, garlic or sweet red pepper. Then sprinkle the meat with gelatin. After that, take a cardboard package from kefir and stuff it with the resulting mixture. Place the box in a pot of water. Water should not reach the edge of the bag by two centimeters. Boil everything for an hour and a half. Make sure that the meat in the bag is completely covered with meat juice. If the top of the meat sticks out, it is better to add a little water. When everything is cooked, you need to cool and hold in the refrigerator for a couple of hours. Then you take it out, cut it, put it on a dish, etc.

Homemade pork knuckle saltison

Ingredients: pork knuckle from 1.5 to 3 kg, garlic 1 head, parsley 1 bunch, pepper, salt.

How to cook homemade saltison: cook pork knuckle in water for 3-4 hours, depending on weight. Cool the shank a little and pull out the bone. Carefully separate the skin and remove the fat from it. Finely chop the meat. Mix fat with meat, add chopped parsley, garlic, pepper. Mix everything well and season with salt. Take any shape (for example, rectangular silicone mold for cake). We put a film on the bottom of the mold so that its edges hang down. We spread the skin on the bottom and sides in the form. Then put the meat on the skin and press it well. We cool the saltison in the refrigerator under a slight pressure for at least 6 hours (you can cool it all night).

Real homemade saltison recipe

Ingredients: pork head, onion, small carrot, salt, aromatic mixture of peppers, hops - suneli, a little bit of seasoning for pork, Bay leaf.

How to cook homemade saltison: chop the pork head, fill it cold water, add a washed, unpeeled onion, peeled carrots and put on fire. Cook for 1.5 hours, removing the foam as it appears. Then we take out the meat, cool it, free it from the bones, cut it into cubes, put it in a container, salt it, add seasonings, bay leaves ground into dust, mix well and leave to infuse for 30-40 minutes.

At this time, we filter the resulting broth through 2 layers of gauze (we need 1 cup), crush the garlic, mix with the broth. Soak gelatin (about 5 g), then steam bath or slow heat, dissolve and pour into the broth. Meat, put in a clean plastic bag, pour the broth, twist the edges of the bag, tie it, put it in a mold, crush it and put it in the refrigerator (preferably in the evening, so that you can put the saltison in the refrigerator) overnight. Or fill out the form cling film, spread the meat, pour the broth, cover and also put it in the refrigerator overnight. In the morning, cut into pieces and enjoy.

Simplified homemade saltison recipe

Ingredients: whole pork head with skin and ears 1 pc., pork meat 1 kg, garlic 100 g, ground black pepper, bay leaf 3-4 pcs., allspice peas 1 tsp, salt.

The method of preparing homemade saltison: from the skin on the head and ears, we scrape off the dirt, blood with a knife and rinse 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). 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. Then drain the water, rinse the meat and pour again clean water. In total, we perform this procedure three times so that the blood leaves. 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. 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. Next, add saltison and continue to cook for about 2 hours. 10 minutes before the end of cooking, lower the parsley, peppercorns. We take out the meat, cool it, strain the broth into a separate bowl. We lower the peeled and passed through the press garlic into the broth and bring to a boil. We select bones from the cooled meat and cut it together with cartilage into small pieces, add and pepper to taste. We mix. Then we put pieces of meat and ears in strong plastic bags, pour cold broth on top. We tie the bags tightly and put them in the refrigerator under oppression.

A simple homemade saltison recipe

How to cook homemade saltison: we buy a chicken carcass, choosing “slim” if you don’t like fatty foods. After washing, cut into arbitrary pieces and put in a saucepan with thick walls. Pour 20 grams of dry gelatin, mixing the pieces to distribute it evenly. Salt and pepper to taste, add your favorite seasonings. We do not pour water: the meat will give juice during cooking. We bet on medium fire and we are waiting. When the meat is easily separated from the bones, cool it a little and separate it from the bones with your hands, arbitrarily tearing it into small pieces, then put it into a mold. When the saltiston has cooled down, put it in the refrigerator.

Saltison fish

Ingredients: fresh frozen mackerel 2 pieces, dry gelatin 25 g, carrots 1 piece, onion 1 piece, salt, spices for fish.

Cooking method: clean the fish from the bones and chop coarsely. We cut the onion into cubes, and the carrots into strips and cook it for 10 minutes. Mix the fish boiled carrots and bow. Salt all this, add gelatin and spices for fish. Pour half a glass of water into the mixture. We take a liter bag of juice or milk (there should be a foil coating inside). Cut off the top of the package. Transfer the fish to the bag. We take a saucepan, put gauze on the bottom, fill it with water. Put the bag of fish in the pan. From the top we put the load (not big). We put the pan on the fire and cook until boiling, after boiling, cook for another hour. After cooking, remove the bag, holding the bottom, from the pan. After the package has cooled, we put it in the refrigerator so that the saltison freezes. The dish is ready!

Homemade saltison with chicken giblets

Ingredients: chicken liver 400 g, chicken ventricles 300 g, chicken hearts 300 g, chicken fillet 200 g, pepper, salt, ginger, ground bay leaf, gelatin 25 g.

The method of preparing homemade saltison: we take everything raw and cut it into pieces big pieces. Mix and add salt and spices. We take from juice paper packaging, inside the foil, cut off the top. At the bottom we lay the giblets in parts and sprinkle with dry gelatin. We put the package in a pot of water and cook for 2 hours. Cool down, put in the fridge.

Homemade pork saltison "Cake"

Ingredients: pork (snout, ears, tongue, meat trimmings for goulash), offal (heart), onion, bay leaf, salt, black pepper (peas), garlic.

Saltison preparation method: throw pork and offal into cold water and soak for 15 minutes. Then clean with a knife and into the pan. Water boils - drain. And wash again. Then pour clean water(preferably from the filter, well, there, how it will turn out). We throw onion and add a little. It boiled - after 10 minutes, pull out the ears, otherwise they will boil, put them separately in a bowl and cover with a lid so that they do not dry out. And continue to cook for 1 hour. Then we take out the meat and separate from the bones. We cut meat and ears. And pour strained broth. But not for everyone, but only to cover the meat by 5 cm. Because if there is a lot of broth, it will not freeze. And we cook for an hour. Then we put black peppercorns, bay leaf, add salt. You can also put seasoning "10 vegetables" - a couple of teaspoons. And cook for another 15 minutes. And add crushed garlic(the more the better, but don't overdo it). Let it boil for three minutes, no more, otherwise the garlic aroma will go away. And we proceed to the most important process. We find a lid that is slightly smaller in diameter than the pan. On the lid we put the jar upside down, and on it a pot of water and into a cold place (basement or somewhere else).

The next day, remove the pan and collect the fat that has floated to the top. Then you also collect the frozen broth. And in a separate saucepan, boil and pour into portions. Then, with a knife, separate the contents from the walls of the pan and put them on the stove for five seconds (this is so that the bottom lags behind). And then, like a piston from a cylinder, we take out our brainchild.

Saltison chicken-liver

Ingredients: 400 chicken fillet(or turkey fillet), 500 chicken liver, 1 boiled carrot, 1 sweet pepper, 1 packet of gelatin, 3 eggs, 80 g flour, salt, pepper, parsley, garlic.

How to cook saltison: cut the liver and fillet into small pieces. Roast carrots and peppers. Beat in the eggs, add the cooled frying and flour, gelatin, mix everything well, salt and pepper. Add parsley and garlic. Mix well. Submit ready mix into packages. Dip the bag into the boiling water of the pan and cook for 1 hour (put on the bottom under the bag cabbage leaves). Cool, remove from bags, cut.

Saltison "Chicken platter"

Ingredients: chicken legs, or drumsticks, or thighs, approximately 500-800 g, breast fillet 200 g, gelatin 20 g, carrots, garlic, onions, salt, pepper.

Saltison preparation method: we take a box of milk or juice so that there is a foil coating inside. Remove the skin from the chicken legs and cut the meat from the bones. Cut all the meat (and breast fillet) into small pieces. Salt the meat, pepper, finely chop the carrots, onions, garlic.

We put one carrot in the middle of the box. Sprinkle everything with dry gelatin, mix. You don't need to add water. Fill the box with meat 2/3. Take a tall pot. At the bottom - a towel, put the box and pour water into the pan to the level of the meat. Yes, you need to cut the box on top, close it with an envelope, put oppression on top so that the box does not float up. We put on the stove, bring the water to a boil, reduce the heat to a minimum, cook for 1.5-2 hours. After 20 minutes, you can open the box and try the released broth for salt. The meat should float in the broth - for this you can add a little water (or chicken bouillon). After the end of cooking, carefully take out the package, helping with a slotted spoon. Cool, refrigerate overnight. Cut the box, take out the saltison.

Fake saltison (prefabricated)

Ingredients: 2 pcs. shank (veal), 1 pc. knuckle (pork), 1 kg meat on the bone (veal), 1 kg ventricles (chicken), 1 kg hearts (chicken), carrots, onions, bay leaves, peppercorns, a mixture of ground peppers, garlic, gelatin 30 g, two pans (for cooking meat) and juice containers or bags.

Cooking method: first large saucepan(9 l), put wooden sticks on the bottom (so that the meat does not stick), and put meat on top (veal shank, pork knuckle, veal on the bone), fill with water. We put on fire. As soon as it boils, remove the foam, cook for about 10 minutes, then take out the meat and wash it, drain the broth. Again, pour the meat again, with clean water, add carrots, onions, parsley, put on fire. After boiling, reduce the heat to a minimum, cook for 4 hours, until the meat is ready (we catch and throw out the parsley after half an hour, and throw black peppercorns and salt 20 minutes before the readiness). At the same time, we set to cook chicken offal (ventricles and hearts), with the addition of carrots, onions, parsley, boiled on small fire about an hour and a half. We take out the cooked meat, let it cool slightly. Broth from offal (can be filtered and frozen), and the main broth - cool, keep in the cold, remove fat. Strain the broth through cheesecloth, heat and combine with ready-made gelatin, heat (200 ml of broth + 30 g of gelatin). Cut all the meat randomly, add garlic, a mixture of peppers and mix. In prepared dishes, put part of the meat (50%) and pour cooled down (up to room temperature) broth, to the level of meat. Put in the refrigerator until completely solidified, then again a layer of meat and broth, until completely solidified for 6-8 hours.

Saltison with liver and mushrooms

Ingredients: 600 g of chicken fillet, 400 g of chicken liver, 200 g of champignons, 60 ml of whiskey (or cognac), 8 g of gelatin, 1 egg, 1.5 tbsp. l. oatmeal, Provencal herbs, black ground pepper, salt.

Cooking method: rinse the liver, remove the films and veins, cut it into small pieces. About the same pieces as the liver, cut the chicken fillet. Connect the liver and fillet with the egg, oatmeal, gelatin, whiskey, add spices and salt. Cut the mushrooms, fry them until the liquid evaporates, let cool, then mix with the "minced meat". Put everything in the form of a brick rectangular shape for baking. Place the form with saltison in big shape in which some water is poured. Bake saltison with liver and mushrooms for about 1.5 hours in the oven at 200 degrees. Before serving, completely cool the saltison with liver and mushrooms in the form.

Have you ever tried saltison? Do you even know what it is? I am sure that not all of these questions answered positively. Yes, and not surprising. I myself not so long ago learned about such a delicacy. Therefore, I decided to tell you about it in our article today. Moreover, this yummy can be easily prepared at home.

Let's see what this dish is. Saltison is meat dish, which is very common in Belarus and Poland. In Russia, as well as in the Czech Republic and Ukraine, they love no less. But not everyone ate it. How to prepare it will be disassembled below. I will only say that it is finely chopped and boiled pork giblets along with the head. Of course spices are added. Then everything is compressed, cooked again and left for a couple of days.

Have you ever cooked? Oh yes of course! So, saltison is cooked no less, but even longer. But I assure you that it is very tasty! Even salivating flowed, how you want to taste such meat. If you decide not to bother, then in vain. Do it once and it will be yours signature dish, which you will prepare for all holidays. And just ahead New Year and Christmas. so we roll up our sleeves and head to the kitchen.

Saltison from pig's head at home

It happens that it is not possible to buy pork giblets. And some people don't want to. Therefore, I want to describe to you a recipe in which we will prepare a dish from pig's head. To do this, we need a minimum of products. But you'll have to be patient. Since it is cooked for a long time, and it is infused even longer. But your patience will be rewarded!

Ingredients:

Pork head - 1/2 pc.;
Salt - 1.5 tbsp. l.;
Ground black pepper - to taste;
Garlic - 4 teeth;
Onion - 1 pc.;
Black peppercorns - 1 tsp;
Bay leaf - 2 pcs.;
Gauze.

Cooking:

1. First, prepare the head. Wash it and scrape it with a knife or an iron sponge under running water. All the dirt will not be washed off the first time. So cut it into pieces and soak in cold water for a few hours. You can for the night. Everything will get wet during this time and you can remove the pollution.

2. Put in a large saucepan and fill with water. We put on fire. Cook after boiling over low heat for 5 - 6 hours. When it bubbles, foam starts to form. It needs to be removed.

During this time, our broth will become very rich. From which our saltison will be very hard.

3. 1 hour before readiness, add peppercorns, bay leaf, peeled whole onion and salt.

4. Turn off the fire and catch the contents of the pan from the broth into a large bowl. spices and onion throw out. They have fulfilled their role. Leave for a while to cool down.

5. Separate the pulp from the bones. We cut into small pieces. Chop the ear too. Add garlic, passed through a press, and ground pepper.

6. Cover another bowl with cheesecloth folded in 2 layers. We put meat in it. Gather all the edges of the rag and tie very tightly. All excess liquid should drain, since we do not need it.

7. Put something in the same cup to form a hill. We put our bag on it. Place a weight on it. leave in this position for 1 day.

After the time has passed, you can put it in the refrigerator or eat it right away.

How to make saltison from a pig's head in the stomach?

In this recipe, we will also make this delicacy from the head. But the most interesting thing is that we will give shape not with gauze, but with the stomach. Subsequently, it will be eaten with meat. Do not be alarmed, because this is a natural casing, which is very tasty. And that means everything that we cook will be such that you can’t pull it by the ears!

Ingredients:

Pork head - 0.5 pcs.;
Pork stomach - 1 pc.;
Onion - 1 pc.;
Carrots - 1 pc.;
Garlic - 3 teeth;
Black peppercorns - 1 pinch;
Salt - 1.5 tbsp. l.;
Vinegar 9% - 100 ml;
Ground black pepper - to taste.

Cooking:

1. Cut the head into smaller pieces. We put it in a deep container and fill it with water overnight. Then wash and scrape off all impurities. Place in a large saucepan and place on the stove. We will cook for about 4 - 5 hours.

Before the water boils, remove the resulting foam.

2. My stomach is also washed and sprinkled with salt. We also leave it overnight. Then rinse under running water. We also need to remove the slippery part. To do this, pick up and separate this part from the edge. It will be quite difficult to do this, since it is necessary to rinse your hands from mucus from time to time. When finished, rinse under the tap and pour 9% vinegar on top. leave for a while.

3. Two hours before the meat is ready, add salt, peeled onions and carrots, as well as black peppercorns to the pan. We continue to cook.

4. The stomach is ready. It remains to sew it up. To do this, turn it inside out and connect the edges. We darn the thread, leaving only the top untouched. We need to make a bag.

5. Turn off the stove and take out all the contents. We leave to cool. Then we separate the pulp from the bones and cut into small pieces. Place first in a bowl.

By the way, we do not need vegetables that were cooked with the head. We just throw them away.

6. Add ground black pepper, as well as garlic passed through a press. mix and put everything in the stomach. Sew up and place on a baking sheet. We send it to the oven, heated to 180 °, for 1 hour.

7. Then we take it out and put a board on top of the bag. We put a weight on it. We leave it like that for 1 day. Then we try.

It turns out that this dish is very easy to make. It is not at all necessary to stock up on pork giblets to make such a delicacy. Take it into service and surprise your family and friends. I am sure that everyone will ask for more, and now I say goodbye to you, see you soon!

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. The main (meat) component is suitable: pork knuckle, lard, 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;
freshly ground pepper - no more than 1-2 pinches;
salt - take to your liking.

The process of preparing a delicacy

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.
Chicken fillet cut into large pieces. Transfer to a bowl. Sprinkle with chopped dill and pepper. Add crushed garlic and powdered gelatin. Salt all this. Mix well. Spices should be evenly distributed throughout the meat mass.
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.
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.
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 a dense cellophane 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 should be taken into account that its caloric content exceeds 200 kcal / 100 g. Although small piece saltison is unlikely to harm your figure.

Saltison from pig's head - an excellent alternative purchased sausage without E-additives and flavor enhancers. This delicious meat snack from inexpensive products, which are simply ignored by many housewives. In vain!

Invented by German gourmets, saltison, which they call brawn (from the German Sulze - jelly), has found a second home in Ukraine and Poland. Previously, in the villages, he was considered solemn dish and prepared for the big holidays. Today, in order to enjoy homemade saltison, there is no need to slaughter a wild boar. It is enough to go to the city market and buy a pig's head.

Don't forget to ask your butcher to chop it up into small pieces, so cooking it at home will be much easier. The meat will fit compactly in the pan, cook faster and be easier to separate from the bones.

In ancient times, saltison was prepared by stuffing a pork stomach with boiled head. Today, housewives prefer to brand the product with more affordable means. This saves a lot of time and does not affect the taste of the brawn. On modern kitchen natural meat delicacy It turns out no worse than in a wood-burning stove.

cooking secrets

Saltison is prepared in almost the same way as the jelly we all know. If you have had the experience of making jelly with your own hands, then you can easily cope with the brawn.

Food basket

Pork head - 4 kg.
Veal - 1 kg.
Garlic - 1 head.
Onions, carrots - 1 pc.
Pepper black peas - 10 pcs.
Allspice - 5 pcs.
Bay leaf - 5 pcs.
Salt, seasonings - to taste.

In addition to the obligatory pork head, the rest of the ingredients are quite democratic: they can be found in the stock of every housewife who loves to cook. Instead of veal, you can add any offal to saltison: tongue, kidneys, heart, lungs. As the saying goes: "One loves watermelon, and the other loves pork cartilage."

Pig head processing

If there are hairs on the head, they must be singeed over the fire, then washed thoroughly, the skin and ears should be cleaned with a brush. In those places where the skin cannot be cleaned, it can be cut off, remove the eyes and brain. Soak the processed pieces of meat for 4-6 hours in cold water. During this time, you need to change the water 3-4 times. The purpose of soaking is to wash out the remaining blood from the head. After the last rinse, the water should remain as clean as possible.

Cooking saltison

Put the pieces of meat for the brawn in a large enamel pan or a tank. Fill to the top and put on fire. If the water after boiling is too cloudy, it can be drained. Thus, saltison will turn out to be less greasy. After washing the pork head, again fill it with water and bring to a boil. Reduce the heat and carefully remove the foam.

Close the lid and cook over low heat for an hour. Then add salt to the broth. After another hour, add the onion and carrots, parsley and peppercorns. Total time cooking depends on the size of the pig's head. Usually 4 hours is enough. The language is prepared much faster. It must be removed after two hours and, while it has not cooled down, remove the film. In a cold state, this will be much more difficult to do.

20 minutes before the head is ready, put the brains in the pan. If you are preparing saltison with offal, it is better to boil them separately, and then cut and add to the minced meat.

Disassembly

Turn off the heat when the meat begins to easily separate from the bones. Let the brew cool down. We filter the broth through cheesecloth or a colander into a separate container. If desired, you can make an excellent jelly out of it, if you add boiled chicken or other meat product.

We disassemble the boiled pieces of the pig's head. Place meat, fat, cartilage on separate plates. We cut the meat into small cubes (about 1 cm each), and the ears and tongue into thin strips. Cartilage lovers can also finely chop them with a knife and send them to a common cauldron.

If you grind the pieces of meat more finely, you can get a delicious pork saltison reminiscent of homemade sausage. You can chop the meat with a food processor, after removing the cartilage.

Pass the garlic through a crusher and mix with meat. Salt and pepper. As savory seasoning in some recipes, brawn is added dried parsley, Cayenne pepper, nutmeg, cumin.

Stir and after 10 min. we take a sample. When warm, the correct saltison should be a little saltier than yours. habitual taste. To make homemade brawn brighter and more beautiful, you can add pieces of carrots, olives, nuts, an egg, greens to it.

Molding homemade brawn

In order to give Saltison the signature shape of a meat loaf, any container available at home, for example, a jellied bowl, will do. If you want to get the usual sausage shape, use trimmed plastic bottles. To make it easier to get the finished saltison, lay the bottom of the mold with cling film. Its edges should be large enough to wrap the brawn on top, as shown in the photo.

We stack meat pieces on the film, tightly tamp, pour in a little broth. The “jellyness” of the result depends on the amount of broth. If you like chunks of jelly, add more broth. If you want the product to be more meaty, use the broth to a minimum, only for a bunch of ingredients.

We tightly wrap the film, put a press on top and send it to the refrigerator overnight. It is possible to form a saltison without a form. To do this, you can use a dense plastic bag. Put the minced meat in a bag, tie it tightly. Put in a basin, press down with a wooden board on top and place a load. We take out the finished saltison from the mold and carefully free it from the film. Fat accumulated on the surface can be removed.

About the benefits of saltison

A long time ago, nutritionists came to the conclusion that dishes containing jelly are incredibly healthy. As well as jelly, saltison is recommended for people with joint problems. This irreplaceable source animal collagen, which nourishes the cartilage tissue, makes the skin and muscles elastic.

The gelatin present in its composition perfectly improves joint mobility. Easily digestible animal collagen promotes cellular regeneration and fights wrinkles.

In addition, pig head saltison contains other useful substances:

A large amount of iron, which is indispensable for blood formation.
Mucopolysaccharides that strengthen bone tissue.
The amino acid lysine has antiviral activity and promotes better assimilation calcium.
Glycine stimulates brain activity, normalizes metabolism.
People have noticed that saltison facilitates hangover syndrome, That's why the best appetizer under strong drinks can not found.
The increased amount of proteins and vitamins make this dish indispensable for people involved in active sports and those who seek to build muscle mass.

Incredible actual prescription meat product will attract the attention of men, guests and all meat lovers. Saltison should be served chilled, sliced. thin slices. The brine is perfect for holiday sandwiches or canapes. Meat with an amazing garlic spirit will become even more appetizing with spicy horseradish, mustard, pickled vegetables or mushrooms.

If your household is trying pork head saltison for the first time, then get ready to receive enthusiastic compliments for your culinary talents.

Saltison from pork knuckle it is extremely simple to prepare, but it looks spectacular and will always delight lovers of homemade meat cuisine.

How to choose pork knuckle for saltison

Since pork is the main component of our dish, a lot depends on it. Saltison is also prepared from offal and meat from other domestic animals, but pork is rightfully considered the most delicious. There are several secrets to choosing the best shank:

if possible, take the back “leg”, as it more meat and less connective tissue;
the skin on any meat should be light, even and clean;
fresh pork easily restores its shape after being pressed with a finger;
try to take a shank with a whole skin (below it will become clear why).

Ingredients for Saltison

As already mentioned, the main component of the dish is pork meat. However, you can take beef or poultry meat from any part of the carcass. The indisputable advantage of the rudder in this case is the presence of skin that can be stuffed with contents for the future saltison. For the recipe, take:

medium-sized peeled carrots;
garlic, herbs to taste;
salt, pepper, bay leaf or other spices;
medium peeled onion;
pork knuckle.

How to cook saltison?

Since the meat of the shank is quite hard, it is boiled before any preparation. no exception and this recipe: A 1.5 kg shank will be cooked in about 3 hours. Before that, let her lie in the water for about 30 minutes. Further:

put in a saucepan with salt, pepper, bay leaf and a whole onion, put on low heat;
periodically remove the foam, at the end - check the readiness (the meat should easily move away from the bone);
turn off the fire and do not rush to disassemble the meat, let it lie a little in the water and cool gently;
cut in half, carefully remove the bone by twisting;
rub the meat with crushed garlic, if desired, you can add salt or pepper here;
wrap the meat in gauze with a roll, put it in a bulk container, cover with a lid or plate and press down with a load;
such a saltison is sent for a day to a cold place and “ripens”;
after the gauze is removed, the dish is ready for cutting and eating.

Alternative version of saltison

If it is possible to carefully separate the skin from pork leg, you can get a delicious saltison in natural casing. For this sharp knife cut the skin at the junction with the meat from the inside. The pork is taken out, mixed with the remaining components and folded into an “envelope” of the skin, which is loosely sewn up in all free places. After the workpiece is boiled and also allowed to lie down under the press. Given the fact that there is no longer a bone in the shank, this option cooks a little faster (“envelope” will be cooked in 40-60 minutes). If the skin cannot be separated without cuts, simply remove it and place it in an elongated baking dish, after laying it out parchment paper. Then fill it with stuffing and send it under load in the same way. Remember to remove threads before use.

Pork Saltison - tasty and original a traditional dish, perfect for both a holiday and for a change on the everyday table. However, it is quite high in calories, so consume it in moderation so as not to harm your health. Bon appetit!