Saltison is an incredibly tasty meat dish, for the preparation of which a pig's head, ears and tongue are used. First, the meat and bones are boiled for a long time, then cut into pieces, compacted in a pork stomach and kept under pressure. Naturally, seasonings, garlic, and bay leaves are used to complement the taste.
After cutting the saltison, you can not only admire the appetizing slices of tongue, white stripes of ear cartilage and natural shell visible from it, but also truly enjoy its incredible taste.
Prepare the necessary ingredients to prepare pork head saltison.
The first stages of preparing saltison are not much different from cooking regular jellied meat: you need to prepare the meat, add water and put it on the fire. The only difficulty seems to be 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 and scrape your scalp. If there are visible remains of bristles, burn them with fire. Cut the head into 6 parts. Cut off and thoroughly wash the inside of the ears and, no matter how cruel it may sound, remove the eyes. Since they contain liquid, which when heated begins to taste bitter.
Place the prepared meat with bones, lard, tongue and ears in a large saucepan. Pour water so that it covers the filling by 2-3 cm. After boiling, boil for 1-2 minutes and drain the water. Pour in clean water and bring to a boil over high heat again. Then reduce the heat and continue cooking for 4 hours.
Peel the onion and cut into 4 parts, peel the garlic, prepare allspice and black pepper.
Pour the prepared spices and salt into the broth and continue cooking 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 starts cooking. It needs to be washed thoroughly in several waters. Then add the juice of 1 lemon, sprinkle generously with salt and mash thoroughly, as if doing a massage. This will help get rid of the mucus on the lining of the stomach. When all this is done, pour cold water and leave for 8-10 hours.
Then, in order to remove the specific smell characteristic of the stomach, you need to add corn grits.
And give him a massage again. Gently, gently mash, turning first one side, then the other. Cover with a damp cloth and leave for half an hour. Then rinse everything off with running water.
Remove all the meat from the broth, and when it has cooled, separate it from the bone.
Cut the meat into small pieces. Add chopped garlic, salt to taste and mix thoroughly.
Turn the stomach inside out and fill it with prepared, aromatic and tender meat, compacting it a little and making it even. Sew up the hole with thread. Use a needle to make 5-10 punctures throughout the stomach to allow air to escape.
Strain the broth in which the meat was cooked and bring to a boil. And only after it boils, immerse saltison in it. This is a mandatory condition so that it does not burst or tear. Boil for 1 hour over low heat.
In order for saltison to acquire a beautiful, appetizing color, it must be baked in the oven for 20-30 minutes at 180 degrees.
Place a weight on the still hot saltison 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 sausage or homemade boiled pork with it.
Bon appetit. Cook with love.
Those who have tried Russian jellied meat and German brawn should appreciate their Polish “brother”. We are talking about a cold meat snack called saltison. Are we intrigued? Then quickly pick up a notepad and pen. You will learn how to prepare saltison at home from our article. We only wish you culinary success!
general information
Saltison (or salceson) is a meat product based on chopped pork offal. First, they are boiled in salted water. Then the resulting mass is filled into the pork intestines or stomach. That's not all. The next step in preparing saltison can be boiling or baking in the oven. Then the meat mass is placed under pressure for several hours. It is served only cold. This delicacy is made not only in Poland, but also in the Czech Republic and Ukraine.
Russian housewives can also prepare saltison at home. Suitable main (meat) components include: pork knuckle, lard, liver, head, heart, and so on. Below are several interesting and easy-to-follow recipes.
Chicken saltison at home
Grocery list:
- 10 gram serving of gelatin;
- a bunch of dill;
- chicken - one carcass;
- freshly ground pepper - no more than 1-2 pinches;
- salt - take it to your taste.
The process of preparing a delicacy
- Let's start by processing the chicken carcass. We rinse the bird with tap water. Cut into pieces. The skin should be carefully removed with a knife. We won't need it. We also trim the meat from the bones. Saltison at home will be prepared from fillet. And the bones and skin can be put in the refrigerator, and then cooked into soup.
- Cut the chicken fillet into large pieces. Transfer to a bowl. Sprinkle with chopped dill and pepper. Add crushed garlic and gelatin powder. We salt it all. Mix well. Spices should be evenly distributed throughout the meat mass.
- Take a tetra bag (from store-bought milk or juice). Usually it is designed for 1-2 liters. We cut off the top with scissors. Now, using a spoon, we must fill the bag with chicken mixture.
- Line the bottom of the pan with napkins folded in several layers. We place the tetra bag with the contents directly on them. Now fill our saucepan with water. The liquid should cover the form with meat to ¾ of its height. We also recommend tucking the edges of the bag inside. Cover the pan with a lid. You can put it on the stove. As soon as the liquid begins to boil, reduce the heat slightly. We time it for 40-50 minutes.
- Ready saltison cannot be immediately removed from the package. Leave the delicacy alone for several hours so that it cools completely. When the meat mass has solidified thoroughly, take a knife in your hand and cut the tetra-pack. Saltison looks very tasty. Is not it?
Thinly cut it into pieces, placing fresh vegetables and herbs next to it on a plate. Reviews say that this recipe is suitable for adherents of a healthy diet and those who are currently on a diet. Bon appetit everyone!
Cooking saltison at home (from a pig's head)
Required ingredients:
- 3-4 liters of water;
- black pepper - 15-20 peas;
- pork head - half of it is enough;
- garlic - a couple of heads;
- beef entrecote or brisket - per 1 kg;
- recommended amount of salt - 30 g;
- bay leaf - 5-7 sheets.
Practical part
Where do we start? We must prepare the meat component for cooking. Half the pork head should be cut into several more pieces. This way they will cook quickly.
We wash the meat in running water. Place in a saucepan. Add water. Please note that the liquid should completely cover the pieces of pork head. We are waiting for the boiling process to begin. Drain the water into the sink. Rinse the pan with meat. Fill the pieces with water again. We repeat the steps performed earlier. And only the third time we add salt to the boiling liquid. Set the fire to medium. With the lid open, the pork head parts will cook for 3-3.5 hours.
In order not to waste time, let's move on to other ingredients. Rinse the bay leaves with water. Peel the garlic and finely chop it. Half an hour before the meat is cooked, add peppercorns to the pan. We also send chopped garlic and bay leaves there.
Using a slotted spoon, remove the pieces of meat from the broth. We carefully feel each of them. If there are small bones, remove them immediately. We must also remove from our heads: brains, teeth and eyes. Use your hands to separate the meat from the bones, then cut into cubes (1.5 x 1.5 cm). We do the same with beef (entrecote or brisket).
Place the chopped meat into a bowl. Pour in 2-3 ladles of the broth in which we cooked the pork head. Let's taste the dish. If necessary, sprinkle with spices or increase the amount of garlic.
Take a thick plastic bag. We place part of the meat mass into it. Be sure to squeeze out excess air. We tie it tightly. Place the bag with the contents in a container of suitable size and place pressure on top. We send the future delicacy to the refrigerator. Housewives note that in 6-8 hours it will completely harden.
Judging by the reviews, pork head saltison at home turns out to be aromatic and satisfying. Like Russian jellied meat, it can be served with mustard and horseradish.
Another option is saltison in the stomach
Product set:
- chicken legs - 2 pcs.;
- pork tongue - 200 g;
- garlic - one head is enough;
- take 250 g of beef liver and veal;
- onions - 2 pcs.;
- dill - to taste;
- pork stomach;
- favorite spices;
- gelatin (10 g) - optional;
- 300 g each of pork breast (with lard) and pork heart.
detailed instructions
Step No. 1. Place on the table everything that will be used to prepare saltison at home today. First of all, you need to deal with the meat components. Chop the tongue, heart, breast, legs, lard and liver into cubes (1.5 x 1.5 cm).
Step No. 2. Remove the husks from the garlic and bulbs. Cut into cubes the same size as the meat.
Step No. 3. Take a large cup. We transfer chopped meat products, onions and garlic into it. Salt. Add chopped dill. Mix it all.
Step No. 4. The pork stomach, previously washed in water, is scalded with boiling water. This will get rid of unpleasant mucus. Let's start suturing the stomach. Be sure to leave a small hole. Through it we carefully fill the stomach with meat mass. We stuff it tightly. Add 10 grams of gelatin powder diluted in water.
Step No. 5. Sew up the pork stomach until the end. Place it in a pan filled with cold water. We put it on the stove. The fire should be medium. We are waiting for the boiling process to begin. The swollen stomach should be pierced in 3-4 places. This should be done with a toothpick, not a fork. Otherwise, the stomach walls may rupture.
Step No. 6. After boiling, remove the foam. Reduce the fire to a minimum. The contents of the pan will cook for 1.5 hours. Many people advise putting meatloaf under pressure.
Saltison, prepared 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 see this for yourself.
Finally
Choose any saltison recipe. At home, you can prepare a real delicacy using inexpensive ingredients. We cut it into pieces and treat it to the whole family. Saltison is great for breakfast, lunch and dinner. It is worth considering that its calorie content exceeds 200 kcal/100 g. Although a small piece of saltison is unlikely to harm your figure.
Saltison from pork knuckle is prepared extremely simply, but it looks impressive and will always delight lovers of home-cooked meat.
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 of other domestic animals, but pork is rightfully considered the most delicious. There are several secrets to choosing the best shank:
- if possible, take the hind leg, as it has more meat and less connective tissue;
- the skin on any meat should be light, smooth and clean;
- fresh pork easily regains its shape after pressing with a finger;
- try to take the knuckle with the skin intact (below it will become clear why).
Ingredients for saltison
As already mentioned, the main component of the dish is pork. However, you can take beef or poultry from any part of the carcass. The undeniable advantage of the knuckle in this case is the presence of skin, which can be stuffed with contents for future saltison. For the recipe we 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 knuckle is quite hard, it is boiled before any preparation. This recipe is no exception: a 1.5-kilogram shank will be cooked in about 3 hours. Before doing this, 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 come away from the bone);
- turn off the heat and do not rush to disassemble the meat, let it lie in the water for a while and cool gently;
- cut in half, carefully remove the bone by twisting;
- rub the meat with crushed garlic, you can add salt or pepper here if desired;
- wrap the meat in cheesecloth with a roll, place it in a large container, cover with a lid or plate and press down with a weight;
- such a saltison is sent to a cold place for a day and “ripens”;
- After the gauze is removed, the dish is ready for slicing and eating.
Alternative version of saltison
If you can carefully separate the skin from a pork leg, you can get a delicious saltison in a natural casing. To do this, use a sharp knife to trim the skin at the junction with the meat from the inside. The pork is taken out, mixed with the remaining ingredients and placed in an “envelope” made of skin, which is loosely sewn up in all free places. Afterwards, the workpiece is boiled and also allowed to lie under pressure. Considering the fact that there is no bone in the knuckle, this option cooks a little faster (“the envelope” will be cooked in 40-60 minutes). If the skin cannot be separated without cutting, simply remove it and place it in an elongated baking dish, having previously lined it with parchment paper. Then fill it with filling and place it under load in the same way. Don't forget to remove the threads before use.
Pork saltison is a tasty and original traditional dish, perfect for both holidays and for variety 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!
Saltison (the second name is salceson) is an unusual meat dish that belongs to the cuisines of Poland and Belarus, and is popular in nearby countries: Russia, the Czech Republic, and Ukraine. The classic recipe includes boiled pork giblets and head, which are seasoned with spices, placed in the pig's stomach, then boiled or baked. There are other cooking options.
This dish may seem specific to many, but thanks to natural ingredients it turns out not only tasty, but also healthy. The calorie content of the dish is 200-250 kcal per 100 g and may vary depending on the type and quality of meat. Let's look at how to prepare saltison at home step by step and with photos in several ways.
Saltison from pork head
This unusual appetizer is suitable for both a festive table and an everyday meal.
You will need:
- Pork head (weighing about 7 kg);
- Two types of peppercorns (allspice and black) - 5-7 peas each;
- Head of garlic;
- 3-5 bay leaves;
- 2-3 onions;
- Pork stomach;
- Salt - to taste;
- Juice from one lemon;
- Corn grits - 4 tablespoons.
Making homemade saltison from a pork head:
- 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 steps will help get rid of mucus on the shell. After all the manipulations, fill the stomach with cold water and remove it for at least 8 hours;
- The next steps in the cooking process are reminiscent of cooking jellied meat. The difficulty is that you need to cut the head into 6 parts yourself. You can use a hatchet for this. But first you need to thoroughly rinse and scrape the skin, burn the remaining stubble with fire, and remove the eyes. The ears are cut off separately and thoroughly washed from the inside;
- Place the meat preparations in a large saucepan, fill with water so that it covers the contents by a couple of centimeters. Place on the stove, wait for it to boil, boil for 2-3 minutes and drain the liquid;
- Pour in clean water, wait until it boils over high heat again, then turn down the gas and continue cooking for four hours;
- Peel the onion, cut it into 4 parts, add it to the broth along with two types of peppers, add some salt and continue cooking for another hour;
- Let's return to the stomach. Cover it with corn grits to remove the specific smell. Knead the offal evenly on all sides, cover with a damp cloth, and remove for 30 minutes. After the specified time, rinse with running water;
- Remove the meat from the broth, wait until it cools, remove the bones and chop finely. Add chopped garlic, add salt and mix;
- We turn out the stomach, fill it with aromatic meat filling, lightly compacting and smoothing it. We sew up the hole with thread and make several punctures along the entire surface to allow air to escape using a sharp fork. During cooking, this will need to be repeated several times so that the steam escapes and the product does not burst;
- Strain the meat broth and bring to a boil. Then we immerse the stuffed pork stomach in it. Boil the product over low heat for an hour;
- For an appetizing, beautiful appearance, saltison is additionally baked in the oven for half an hour at 180 degrees;
- At the final stage, we place a weight on the hot product and leave it for at least 7-8 hours.
This completes the recipe for homemade saltison. The finished dish goes perfectly with horseradish or mustard and is an excellent alternative.
Saltison from knuckle
This recipe will delight meat eaters with its simplicity. The prepared food 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:
- Boil the shank in water with onions and spices for about 3-4 hours, then remove from the broth and remove the bone;
- Carefully separate the skin and clean it from fat;
- Cut the meat into small pieces, combine with fat, add garlic and herbs. Pepper, add salt and mix;
- Cover the bottom of any mold (for example, a silicone cake mold) with cling film. Place the skin on top. Next, lay out the meat and press down thoroughly. Cover with film and place a weight on top;
- Place the mold in the refrigerator overnight.
After this, the saltison from the pork knuckle can be cut and served.
Diet chicken saltison
This recipe is very different from the classic one, as it uses chicken. The meat turns out very tasty and tender. This dish is suitable for those who watch their figure.
Grocery list:
- Chicken fillet – 1 kg;
- Water – 8 large spoons;
- Gelatin – 40 g;
- Provençal herbs (or any other spices);
- Salt and pepper mixture.
Prepare chicken saltison:
- Wash the fillet, dry it, cut it into medium pieces and place it in a deep bowl. Add the spices, mix thoroughly and put in the refrigerator overnight;
- Add dry gelatin, water and salt. Mix everything and leave for half an hour at living room temperature. The mixture will look dry, but there is no need to add more water;
- Fill the baking sleeve with the resulting mixture and secure the edges. There is no need to make punctures;
- Additionally, wrap the workpieces in foil and bake in the oven for 50 minutes at 180 degrees or in a multicooker (“Baking” program for 1 hour);
- 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 in Kuban
Kolbik is another name for saltison. It is made in almost the same way, but there are slight differences in the cooking instructions.
Components:
- Pork head;
- Pork heart, stomach and liver – 1 piece each;
- Medium garlic head;
- Salt.
Step-by-step cooking scheme:
- We cut the head in the same way as in the first recipe;
- Cut the heart and liver into pieces and place them in a saucepan along with the meat, fill with water, put on gas and wait for it to boil. After this, remove the foam, reduce the flame to low, cover loosely and cook for another 2 hours;
- Remove the meat, cool, and remove the bones. Finely chop the pulp along with the cartilage. Season with salt and pepper, add garlic, passed through a press, and mix everything thoroughly;
- We wash the stomach, turn it inside out and remove the inner layer so that there is no mucus. It is better to treat the stomach immediately after slaughtering the pig. This will make it easier to clean. Then, to get rid of the unpleasant odor, you need to soak it in brine from pickled tomatoes or cucumbers for 4-5 hours. You can also use the cornmeal method from the first recipe;
- Next, we fill it with meat filling and sew up both holes in the stomach with thread. We place the workpiece in the broth, having previously made 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 allow air to escape;
- We remove the product, wrap it in cling film, and place it in a large bowl. We place a cutting board on top, put a weight of about 10 kg on it and hold it for about 12 hours.
Kuban-style kolbik does not require additional baking in the oven, so you can immediately cut it into portioned slices, place it on a beautiful large dish and put it on the table. Separately, you can serve this dish with mustard, ketchup or meat sauces.
Video: Pork head saltison recipe
You can make incredibly tasty delicacies from pork. Pork neck, for example, is best baked as a whole piece in foil. It makes the most delicious kebab. Pork tenderloin is best suited for preparing chops, goulash, and roasts. Ham is the most expensive pork meat. Whole baked or dried ham is an incredibly tasty pork delicacy. Pork feet make wonderful broths for jellied meats or jellied dishes. The shank can be smoked and stewed.
But you can make saltison or brawn from a pork head. Initially, the pig's head needs to be properly processed. This directly determines how tasty the final product will be. The pork head should be completely seared. Then you need to scrape it out, clean it with a knife, and rinse it. The pork rind should be smooth and clean. The bristles should not be felt. After these steps, pour clean cold water over the pork head for 10-12 hours. During this time, the water needs to be changed several times.
Step-by-step recipe for pork head saltison at home
Ingredients for making saltison:
- One pig's head;
- Salt – 3 large spoons;
- Nutmeg – 2 large spoons;
- Ground black pepper – 2 large spoons;
- Bay leaf – 5 leaves.
How to cook pork head saltison in cheesecloth
Chop the well-soaked pork head into small pieces and place them in a saucepan. Pour in enough water to cover the meat. Turn on the stove. When it boils, skim off the foam and add salt. You can add an unpeeled onion and black peppercorns. Cook the meat over low heat until fully cooked. It should easily separate from the bones.
Remove the pieces from the broth, cool them slightly and remove the meat from the bones.
The pork will be laid out in a mold, which must be lined with gauze folded in several layers.
Prepare spices: nutmeg, bay leaf and ground pepper.
Place some of the meat in the pan, alternating pieces of meat and fat.
Sprinkle the meat with nutmeg and black pepper, and add pieces of bay leaf.
And so lay out all the meat, alternating it with pieces of lard, sprinkling each layer with spices and bay leaves.
Then connect the ends of the gauze together and tie them at the top with a tight knot.
Leave the saltison in the mold and place the weight on top. Loaded meat should remain in the refrigerator for at least 12 hours.
Then carefully remove the gauze from the meat.
The result was a dense, strong saltison. Cut the saltison from the pork head into pieces.
Mustard and a piece of black bread are a must-have addition to saltison.
Bon appetit!