Saltison from pig's head, cooking recipes. How to cook delicious saltison

Pork head Saltison is an excellent alternative to purchased sausage without E-additives and flavor enhancers. This delicious meat appetizer is prepared from inexpensive products that 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, it was considered a solemn dish and was prepared on major 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. In a modern kitchen, a natural meat delicacy turns out no worse than in a wood-burning oven.

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 enameled pan or 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. The total cooking time 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 another 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 a spicy seasoning, some recipes add dried parsley, cayenne pepper, nutmeg, caraway seeds to the brawn.

Stir and after 10 min. we take a sample. When warm, the correct saltison should be a little saltier than your usual 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 cut 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 put the meat pieces on the film, tamp tightly, 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. It is an indispensable source of animal collagen, which nourishes cartilage, 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 absorption of calcium.
• Glycine stimulates brain activity, normalizes metabolism.
• People have noticed that Saltison alleviates hangover, so you can’t find the best snack for strong drinks.
• 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.

An incredibly up-to-date recipe for a meat product will attract the attention of men, guests and all meat lovers. Saltison should be served chilled, cut into thin slices. The brawn is perfect for holiday sandwiches or canapés. 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 is made from pork liver. The boiled pork head gives the whole product gelatin, which holds all the meat components in this product together. This is a very tasty high-calorie and nutritious dish. There are several recipes for its preparation. I offer you the one that I got from my mother. She was a great craftswoman to cook saltison. I was also involved in this work, where I received the necessary skills in cooking sausages. Usually, saltison was prepared by eye, where all the offal and, chopped into pieces, the pork head, were cooked in the oven in a large cast iron, then all this was cut into small pieces, the pork stomach was filled with this stuffing and the saltison was baked in the oven.

This work is not difficult, but time-consuming, requiring a certain time for cooking, which is necessary according to the technology of cooking this dish. I give you a recipe for making saltison in a small volume, where all the ingredients are weighed.

Ingredients:

• liver - 200 grams
• heart - 500 grams
• light - 100-150 grams
• spleen - 150 grams
• ears - 300 grams
• trimmings from the head - 600-700 grams
• spices - dill, cumin, coriander, bay leaf, pepper
• garlic -
• salt -

Instructions:

1. Cleaned from mucus, the pork stomach and pig intestines, rinse with a weak solution of potassium permanganate. Rub the stomach with salt.
2. Boil all meat products in salted water until tender. Cook the liver for no more than 7-8 minutes.
3. Cool everything, cut into cubes, add finely chopped garlic and ground spices.
4. Fill the shell of the stomach and intestines with the prepared mixture, tie with strong twine and bake in the oven for about 1.5-2 hours. Then put under the press for 1 day.
5. Do not fill the stomach and intestines very tight, as the meat mass will increase in volume during cooking in the oven.
6. The baking sheets on which the saltison will be baked should be covered with thin soft twigs or straw so that the saltison does not come into contact with the baking sheet and bakes evenly on all sides.

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.

Initially, it was prepared from a pig's head and stomach. Now very rarely, saltison is prepared in the 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 the stomach, turn it inside out and fill it with very hot water for 15-20 minutes. After that, with a not very sharp knife, clean off the mucus from its surface and rinse well with cold water.

This procedure must be carried out several times. After that, you can sprinkle the stomach with coarse rock salt and leave it 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 will tell you honestly that even after all these procedures, some of the mucus will still remain, and the unpleasant smell will remain 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 aspic, from which I was left with one 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. Chop the liver, pork tenderloin and 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. Be sure to use lard or lard for the juiciness of the finished dish.

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 (brawn) is a cold meat dish, the classic recipe of which involves cooking from a pig's head with ears and tongue, which is boiled for a long time, rammed into a cleaned pig's stomach (kendyukh).

Then the saltison is cooled under pressure so that when ready, this meat appetizer can be cut into thin slices, like a sausage product.

Of course, homemade saltison recipes are varied and can be prepared from different meats, including instead of kendyukh.

But we will cook pork head saltison the way our grandmothers cooked.

In appearance, saltison is a very dense jelly, in which meat predominates, and there is very little jelly, large cuts, and saltison is especially appetizing due to the tongue lobules that are clearly visible in its slices, bright white stripes of ear cartilage and a light natural shell from the stomach of a pig.

This is exactly the saltison from the pig's head at home that we will cook.

It must be said that if you cannot use pork stomach as a shell for saltison, then you can cook it in a bag.

Ingredients:

• pig head with ears and tongue - 1/2 pc.,
• carrots - 1 pc.,
• garlic - 3-5 cloves
• onion - 1 pc.,
• salt,
• black peppercorns,
• Bay leaf
• pork stomach

How to cook pork head saltison at home:

If you come across an unprocessed pork stomach, then be sure to start preparing it for cooking the day before.

1. Thoroughly wash the pork stomach, turn it inside out, rinse again, remove excess fat, scrape out the folds with a not too sharp knife, sprinkle salt on both sides and leave overnight.

2. Wash the stomach in the morning and soak in cold water. Rinse it thoroughly so that no unpleasant odor remains.

To prepare saltison, half of a pig's head with a tongue, ears and a snout is enough for us. If the head is not very meaty, then you can add another piece of pulp.

3. Cut the head into pieces. If there are remnants of bristles on the ears, cheeks and other fragments of the head, singe them over the fire, then scrape them with a knife, rinse, put in a saucepan and soak in cold water for 40 minutes. During this time, change the water several times.

4. Let's move on to the meat. At the beginning, cooking saltison is not much different from cooking jelly, only we take less water. We carefully inspect and clean the entire meat heap.

5. Pork tongue can be cooked separately so as not to overcook. Or you can add tongues to the cooking to the rest of the meat about 1-1.5 hours before it ends.

6. Put the prepared meat in a spacious pan. Pour cold water over so that it completely covers the meat, plus 3-4 centimeters from the top for boiling.

It is undesirable to add water during the cooking process. If the water boils too much, then add only boiling water.

7. Bring the water to a boil, reduce the heat, remove the foam and cook over low heat, covered with a lid for 3-4 hours, until the meat moves away from the bones.

8. Add the tongue to the pan an hour and a half before the end of cooking.

9. About an hour before cooking, add peeled vegetables and roots, salt to taste for half an hour, put spices, 10 minutes - garlic (cut teeth).

10. As soon as the meat is boiled, remove it from the pan and disassemble it. Select the bones, clean the tongues, throw away everything that does not cause appetite, cut the rest into large slices or cubes.

11. Tongues can simply be cut in half lengthwise. On saltison slices, they will look better. Ear cartilage must also be cut into strips and added to the total mass.

12. Strain the broth in which the head was boiled, discard the boiled vegetables and spices.

13. Pour a little (10% by weight of meat) of the broth in which the head was cooked into the chopped meat, mix.

14. Fill the prepared stomach with the meat mass, level it, tamp it well, sew up all the holes in the stomach.

15. Put it in a saucepan or goose bowl, pour strained broth, if there is not enough broth, add hot water and salt.

16. Continue cooking at a low boil, now in a molded form, for another 2-3 hours, then drain the broth or transfer the cooked saltison to another bowl.

17. Press down with a plank or plate and set the weight. It can be a three-liter jar of water.

18. Leave the saltison to be pressed in a cold place for a day or two.

Then homemade pork head saltison can be cut and served. Bon appetit!

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 a meat dish that 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 these are 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 become your signature dish, which you will cook for all holidays. And just ahead of the 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 of pork 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. Therefore, cut it into pieces and soak in cold water for several 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. Discard spices and onions. 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!