Pork Saltison. Alternative version of saltison

Hello dear readers of our blog and food lovers. Today I will tell you how to cook saltison at home, the recipe is quite old, and very tasty. Dishes from offal and meat - saltison.

It was originally prepared from pig's head and stomach. Now very rarely saltison is prepared in traditional version. I will also deviate from it, but I assure you that the dish will still turn out to be very tasty.

Ingredients:

1. Pork stomach - 1 pc.

2. Pork liver - 200 gr.

3. Pork leg (boiled) - 1 pc.

4. Salo baked in the oven - 200 gr.

5. Minced pork - 400 gr.

6. Minced beef - 400 gr.

7. Bacon with skin - 200 gr.

8. Pork tenderloin - 600 gr.

9. Onion - 1 pc.

10. Garlic - 3 teeth.

11. Salt to taste

12. Ground black pepper to taste

13. Allspice and black peppercorns - 6 pcs.

14. Bay leaf- 3 pcs.

15. Broth from aspic - 250 - 300 ml.

Cooking method:

1. The longest and most tedious stage is the preparation of the pork stomach. So, take your stomach, turn it inside out, and fill it with a very hot water for 15-20 minutes. After that not much sharp knife clean off the mucus from its surface and rinse well cold water.

This procedure must be carried out several times. After that, you can pour the stomach rock salt coarse grind and leave overnight. In the morning, wash off the salt and with it try to clean off the remaining mucus.

I decided to additionally soak the stomach in vinegar. To do this, take 4 tablespoons per liter of water. 9% vinegar and soak the stomach in this solution for 3 hours.

After that, scrape off the remaining mucus and rinse the stomach with cold water. I’ll tell you honestly that even after all these procedures, some of the mucus will still remain, and bad smell will be preserved to some extent. But I want to immediately reassure you, in the finished dish there will be neither mucus nor an unpleasant odor.

2. In between preparing the stomach, take care of the filling. I cooked jelly, from which I was left alone pork leg. Separate all the bones from it and cut into cubes, put on a plate. Cut the baked lard too and add to the leg.

3. Liver, pork tenderloin and crumble the bacon into small pieces. Add minced meat, finely chopped onion and garlic.

4. In a suitable bowl, combine both fillings, add salt, pepper and broth. Mix everything until smooth.

Assembling the dish:

5. Stuff the stomach with prepared minced meat, and sew up all the holes. Do not forget that you need to fill the stomach turned inside out, as shown in the photo. Put the stomach in a saucepan, cover with water and set to boil.

6. When the stomach is swollen, pierce it with a toothpick in several places. Before boiling, foam will appear, remove it, reduce the heat to a minimum, and cook the stomach under the lid with a slight boil for about 3 hours.

In the middle of the process, turn it over to the other side. An hour before readiness, you can add a whole onion (not even peeled) and peas to the pan with saltison. And in half an hour - a little salt and put a bay leaf.

7. Remove the boiled stomach from the pan, put it on a wire rack, and bake for 20 minutes in an oven preheated to 200 ° C. Don't forget to place a baking sheet under the grate so that fat drips onto it.

8. Put the finished saltison on a dish, put oppression on top and wait until it cools down, and then put it in the refrigerator for about 12 hours. After that, the oppression can be removed.

9. Saltison is completely ready for use. It is very tasty to eat it on bread with mustard or horseradish. Bon appetit!

The filling for saltison can be any, and select the proportions of its components to your liking. It may include: heart, liver, tongue, kidneys, pork head, any meat. A must for juiciness ready meal it is necessary to use lard or lard.

In the event that you do not have broth from jelly, and there are few ingredients in the filling that have natural gelling substances, use gelatin.

Saltison from a pig's head - cooking in a rustic way Saltison from a pig's head - holiday dish, the preparation of which, in fact, takes a little time, but is boiled and infused for a day. Very tasty and satisfying, and if you want to cook such a dish for the holidays, then take care in advance! Good luck! For those who are just looking at how to cook saltison from a pig's head in a city kitchen so that it tastes, smells, and appearance was as similar as possible to a rural product, I will say that it is not so difficult. The technology for preparing saltison is very similar to the technology for preparing jellied meat. That's who to cook the real one for homemade aspic no problem, he can handle saltison easily. Saltison is a mixture of pig meat, liver, kidneys, lungs and heart. In addition, the recipe includes garlic, different seasonings and spices. It looks like a large sausage, which is cut into layers, after which it is eaten (see photo). Each country has its own original recipe saltison, which helps to get, in fact, a new original product. In general, the cooking scheme boils down to the following steps: homemade sausage The meat is carefully ground and combined with other ingredients. Then the resulting minced meat is filled with an intestine, which is then boiled and baked. For the first time, saltison was prepared in Italy and it was intended for the poor, as it was a fairly cheap food product. In the modern world, such an unusual sausage is made for the holidays, as a delicacy. By the way, it takes only 2 days to prepare saltison. How to cook at home? There are many different homemade saltison recipes that differ in ingredients and cooking methods. We propose to consider one of them. So, to prepare this sausage you will need: shank, heart, 3 kidneys, 8 cloves of garlic, bell pepper red, 11 g of gelatin, and to taste (from 1 to 3 teaspoons) salt, pepper, chili and basil. In addition, you will need a 1.5 liter tetrapack from milk or juice. How to do it at home? First you need to soak the shank for a couple of hours in cold water. Then it must be boiled together with the heart. After an hour, the heart must be removed from the pan and sent to it 8 peas of black pepper, a couple of bay leaves, 5 pcs. cloves, salt and cook for another 2 hours. Then you need to remove all the meat from the shank. Boil the kidneys separately. All offal and meat should be cut into small cubes, also chop the pepper. Finely chop the garlic. Combine the prepared ingredients, add gelatin, salt, spices, mix thoroughly and place in a tetrapak (foil). Add the broth and push with a knife so that the broth touches all the pieces. Put a clean gauze folded in several layers on the bottom of the pan, and a tetrapack on it. (Foil) Pour water so that it does not cover it by 5 cm, and place a load on top. Cook saltison for an hour from the moment of boiling. At the end of the time, carefully remove the tetrapak (foil) and leave for 20 minutes, and then send it to the refrigerator for 7 hours. It remains to cut the tetrapack, get the finished saltison and serve it to the table. Ingredients: Pork head: 1 pc Carrot: 2 pcs Onion: 1 pc Celery root: 1/2 pc Black pepper: 1 teaspoon Garlic: 2-3 cloves Bay leaf: 2 pcs Salt: to taste Lemon: 1 pc Preparation: 1. Pig's head should be scalded with boiling water. Then peel and cut into pieces that fit in the pan. 2. Put the cooked parts of the pork head into a saucepan, fill with water, salt. Add whole peeled onions, carrots, celery, peppercorns, and bay leaves to the pot. 3. Cook the pork head with spices under the lid over medium-slow heat until it is soft, i.e. until the meat comes off the bone. 4. Pull out the finished head, separate best pieces and chop them finely with a knife. 5. Add peeled and chopped garlic to the chopped pieces, salt and pepper to taste. 6. Saltison can be put in cleaned and soaked in brine from cucumbers or tomatoes pork stomach or wrap in a damp kitchen towel. In the case of the wet towel, place the sliced ​​lemon in the center, then the sliced ​​lemons. Tie the corners of the towel and put the saltison under the press - a natural stone or a jar of water until the next morning. Cut the finished saltison from the pig's head and serve as a cold appetizer.

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 golovizna, which are seasoned with spices, placed in the pig's 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 a 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 with cold water and remove 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.

On this recipe homemade saltison finished. 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 saltison from pork knuckle can be sliced ​​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 the unpleasant odor, 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

Saltison is amazingly delicious meat dish, for the preparation of which a pig's head is used along with ears and tongue. First, the meat with bones is boiled for a long time, then cut into pieces, tamped in the pork stomach and kept under pressure. Naturally, seasonings, garlic, bay leaf are used to complement the taste.

After the saltison has been cut, you can not only admire the appetizing slices of the tongue visible from it, the white stripes of the ear cartilages and natural casing but also to truly enjoy its incredible taste.

Prepare necessary ingredients for the preparation of saltison from the pig's head.

The first stages of preparing saltison are not much different from cooking ordinary aspic: you need to prepare the meat, pour water and put on fire. The difficulty is presented only in dividing the head into parts. Here, of course, it is better to use a hatchet or, alternatively, strong male hands.

Before you take the ax in your hands, you should wash it well, scrape the scalp. If there are visible remnants of bristles, it should be burned with fire. Cut the head into 6 pieces. Cut off and thoroughly wash the inside of the ears and, no matter how cruel it sounds, remove the eyes. Since they contain liquid, which, when heated, begins to taste bitter.

Put the prepared meat with bones, lard, tongue and ears into a large saucepan. Pour in water so that it covers the filling by 2-3 cm. After boiling, boil for 1-2 minutes and drain the water. Pour clean and bring back to a boil over high heat. Then lower the heat and continue to cook for 4 hours.

Peel the onion and cut into 4 parts, peel the garlic, prepare allspice and black pepper.

Pour the prepared spices, salt into the broth and continue to cook for another 1 hour.

While the meat is cooking, you need to prepare the pork stomach. I would even say that you need to start cooking it long before the meat begins to cook. It must be thoroughly washed in several waters. Then add the juice of 1 lemon, sprinkle generously with salt and knead thoroughly, as if doing a massage. This will help to get rid of the mucus that is on the lining of the stomach. When all this is done, pour cold water over and leave for 8-10 hours.

Then, to remove the specific, characteristic of the stomach, smell, you need to add corn grits.

And give him a massage again. Gently, gently mash, turning one side, then the other. Cover with a damp cloth and leave for half an hour. Then rinse everything with running water.

Remove all the meat from the broth, and when it has cooled, separate from the bone.

cut meat in small pieces. Add chopped garlic, salt to taste and mix thoroughly.

Turn the stomach inside out and fill with prepared fragrant and tender meat, slightly tamping, leveling. Sew up the hole with thread. Make 5-10 punctures all over the stomach with a needle to release air.

Strain the broth in which the meat was boiled and bring to a boil. And only after it boils, immerse saltison in it. This is a prerequisite so that it does not burst, does not tear. Boil for 1 hour on low heat.

In order for Saltison to acquire a beautiful, appetizing color, it must be baked in the oven for 20-30 minutes at a temperature of 180 degrees.

On the still hot saltison, place the load and leave for at least 8 hours.

Appetizing, tasty, meaty pork head saltison is ready.

Serve with mustard or horseradish. Can be used to make sandwiches or canapés. You can replace them with sausage or homemade boiled pork.

Bon appetit. Cook with love.

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 scrape the head with a sharp knife. 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 an 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 into small pieces. Mix with the remaining mashed garlic and small slices of lard. Salt and pepper. Mix everything well.
8. fill meat mass basis. 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.