Saltison from pig ears. A simple and quick way to prepare saltison

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.

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 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.

Fold the prepared meat with bones, lard, tongue and ears in 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 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 it's all done, pour cold water 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 the meat big 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.

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. Here's who to cook the real one for homemade aspic no problem, he can handle the saltison easily.

By rustic recipe pork head saltison should be boiled in the stomach of a freshly slaughtered animal. This is the difference between the village saltison and the city - and the smell finished product another, and the filling is boiled down naturally and at home.

However, today it is possible to buy a specific stomach for saltison, perhaps, from a farmer on order. The processing of a pig stomach for the preparation of saltison is troublesome, so it is unlikely that any of the villagers on the market puts this exclusive for sale.

Saltison

So, as they say, "use what is at hand ..." and there will be saltison on the festive table by the New Year.

Earlier in the village, saltison was considered a festive dish and, like any holiday dish took a long time to prepare. Now everything is different. Saltison can be prepared at any time when there is a desire, and modern kitchen appliances reduces the cooking time of saltison from the pig's head at times.

But we will consider the semi-classical cooking option, because classic way cooking a real rustic saltison from a pig's head is evaporating it in a Russian oven.

Saltison Ingredients:

• whole pork head with skin and ears - 1 pc.;
• meat (pork) - 1 kg;
• garlic - 100 g;
• bay leaf - 3-4 pieces;
• allspice peas - 1 tsp;

• ground black pepper;
• salt.

Saltison at home

We will not dwell on the fact that the pig's head needs to be washed well in hot water, gently scrape off everything unnecessary from the surface with a knife and rinse again with hot water.

Depending on the size of the pig's head, we chop it into 2-4, or even more, parts. We cut the meat into pieces of the same size as the pieces of the chopped head. Pour all this with cold water in a bucket (or other container of a suitable size) and leave for an hour. During this time, drain the water twice, rinse the pieces of meat with cold water and pour again.

This procedure, if necessary, will need to be repeated more than 2-3 times, and the meat should be soaked for more than an hour. The purpose of these washes is to wash as much blood as possible from the pieces of meat, and to get as much clean water as possible after the washes.

We transfer the washed pieces for saltison into a saucepan, pour cold water in such an amount that the pieces of meat are completely covered, and put the saucepan with the contents on the fire.

Next, a procedure familiar to every housewife - when the water starts to boil, remove the scale from the surface. If the scale is removed poorly, you need to reduce the fire. If this does not reduce the bubbling in the pan and makes it difficult to remove the foam, then add some cold water to the pan and try to finish it as quickly as possible. Now cover the pan loosely with a lid and cook saltison for 60 minutes.

After an hour, saltison is slightly salted and continue to cook for about 2 hours.

10-15 minutes before the end of cooking, add bay leaf and peppercorns to the pan.

Saltison at home

At the end of cooking, we take out the finished meat from the broth into a wide basin and let it cool, and filter the broth into a separate bowl.

When the meat has cooled, separate from the bones and cut it into pieces. small pieces along with cartilage. Lightly salt and pepper to taste. Mix everything and wait 5-10 minutes for the salt to melt and absorb. We try, if necessary - add more salt. When hot, the contents of saltison should be a little saltier than, according to your taste, ready-made pork head saltison should be.

Saltison stuffed with boiled stuffing, cook. In total, it takes 2 days to cook a cowboy, time in the kitchen - 2 hours.

How to cook saltison

Products
Pork stomach - 1 piece
Pork head - half (can be replaced with an equal weight pork knuckle or pork feet+ fillet)
Pork tongue - 1 piece
Pork kidneys - 2 pieces (can be replaced with 1 more pork heart)
Pig heart - 1 piece
Vinegar 9% - 2 tablespoons
Bay leaf - 4 leaves
Garlic - 7 teeth
Onion - 2 heads
Carrots - 2 large
Salt - 2 tablespoons
Peppercorns - a handful

How to cook saltison
1. Soak the pork stomach in cold water overnight.
2. Rinse the pork stomach, remove the film - this should be done with your hands and very carefully so as not to tear the stomach.
3. Cut off the fat from the outside with a knife.
4. Put the stomach in a bowl, pour water, pour 1 tablespoon of vinegar and 2 leaves of parsley, leave for 1 day.
5. Cut the pork head in half or cut off the meat parts, remove excess fatty parts.
6. Scrap the head with a sandpaper, cut off the ears and clean the inside and out.
7. Put all parts of the head and offal in a saucepan with salted cold water, put on fire, drain the first broth, pour fresh water. 8. Boil pork for 3 hours after boiling, half an hour before the end of cooking, put onions, carrots, salt and pepper.
8. Finely chop the meat and fat from the head, clean and chop the tongue, chop the ears very finely.
9. If necessary, add salt to the filling, season with chopped garlic.
10. Put the filling in the pork stomach, sew the edges of the stomach with a dense thread.
11. Put saltison in the remaining broth, add water if necessary - it is important that the pork stomach is completely covered with broth.
12. Put the pan with saltison on a quiet fire, cook after boiling for 1 hour.
13. Put saltison, put under pressure, cool and put in the refrigerator under pressure for 12-15 hours.
14. Remove the press, cut the saltison and serve as a cold appetizer.

Fkusnofakty

Saltison is offal boiled in a pig's stomach, less often meat or minced meat, very rarely with the addition of vegetables. The products are sewn up in the processed pig stomach with a thread, then this "sausage" is placed in water and boiled for 2-3 hours (depending on the size. The pork stomach shrinks during cooking, the offal boiled in it is cooked as if under pressure, and after cooking and cooling it turns out dense, like sausage, cutting.

When cooking saltison, it is necessary to choose the right pork stomach: firstly, the size is important, since the amount of other products depends on it: 1-1.3 boiled fillings can fit in the average stomach, but deviations are possible. Therefore, the fillings for saltison should be with a margin, but also taking into account that it can remain. Excess toppings can be used in offal salads.

After the saltison is stuffed, the pork stomach should be sewn up: this must be done with a needle and kitchen thread. Cooking string can be replaced with regular cotton thread.

There are 2 ways to cook saltison:
1. First, meat products are boiled, then they are chopped and placed in the pig's stomach. The finished saltison is boiled for another half an hour, left under pressure and insisted.
2. Raw meat products are placed in the pig's stomach and boiled until tender for 2-3 hours.
The choice of method depends on the products used. If you cook saltison from large parts or from meat on the bone, they should be boiled first. If tongues, sirloins of meat and minced meat are used, then they can be cooked immediately in the stomach.

Other names for Saltison are brawn, kolbik or kobyk.

Serve saltison with adjika, horseradish, mustard and black bread.

If lean meat is used for saltison, gelatin should be additionally used so that the filling is firmly frozen and does not fall apart when cut.

If there is no pork stomach, you can cook saltison in juice bags or in heat-resistant bags.

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, fragrant mixture of peppers, hops - suneli, a little spices for pork, bay leaf.

How to cook homemade saltison: chop the pork head, pour it with cold water, add the washed, unpeeled onion, peeled carrot 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 later 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 pure 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 in 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.

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 into small 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 in cold water pork and offal 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). 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. Share 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: in the 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.

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 crushed 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

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. Add crushed garlic and powdered gelatin. 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.

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. In it we transfer the crushed meat products, onion and garlic. 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 slices 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.