Saltison at home: recipe. Saltison from pork head - cooking in a rustic manner Delicious saltison

Saltison (brawn) is a cold meat dish, the classic recipe of which involves preparing it from a pork head with ears and tongue, which is boiled for a long time and tamped into a cleaned pork stomach (kendyukh).

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

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

But you and I will prepare pork head saltison the same way our grandmothers did.

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

This is exactly the kind of pork head saltison we will prepare at home.

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

Ingredients:

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

How to cook pork head saltison at home:

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

1. Wash the pork stomach thoroughly, 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. In the morning, rinse the stomach and soak in cold water. Rinse it thoroughly so that no unpleasant odor remains.

To prepare saltison, we only need half a pig’s head with tongue, ears and snout. If the head is not very meaty, then you can add another piece of pulp.

3. Cut the head into pieces. If you can see remnants of stubble on the ears, cheeks and other parts of the head, scorch them over the fire, then scrape them off 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, preparing saltison is not much different from cooking jelly, only we take less water. We thoroughly inspect and clean the entire meat pile.

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

6. Place the prepared meat in a spacious pan. Pour in cold water until it completely covers the meat plus 3-4 centimeters on top for boiling.

It is not advisable to add water during the cooking process. If the water boils too much, add only boiling water.

7. Bring the water to a boil, reduce the heat, skim off the foam and simmer over low heat, covered for 3-4 hours, until the meat comes 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 readiness, add peeled vegetables and roots, add salt to taste half an hour before, add spices, and garlic (cut cloves) 10 minutes before.

10. Once the meat is cooked through, remove it from the pan and disassemble it. Select the bones, peel 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. They will look better on saltison slices. We also make sure to cut the ear cartilage into strips and add it to the total mass.

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

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

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

15. Place it in a saucepan or casserole dish, fill it with strained broth, if there is not enough broth, add hot water and add salt.

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

17. Press down with a board or plate and install the weight. This could be a three-liter jar of water.

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

Then the pork head saltison, prepared at home, can be cut and served. Bon appetit!

Find great sample recipes for saltison in the site's collection of culinary tastes and aromas. Try options with various offal, with the addition of different types of meat, aromatic spices. Immerse yourself in the indescribably delicious atmosphere of amazing meat taste!

Saltison is a rich cold meat snack made from pork head. To prepare it, you need to select the head of a young pig (cut it into several parts right there at the butchers). You can additionally add heart, tongues, lungs and liver to saltison. Although this technique is a retreat, it is quite acceptable. Cooking meat snacks in the stomach is considered a classic. But it can be prepared in any container (plastic bottle, food bag, glass container, etc.). The meat will easily take the shape of the container in which it was placed - so it all depends on your imagination.

The five most commonly used ingredients in saltison recipes are:

Interesting recipe:
1. Prepare your stomach in advance. To do this, rinse it very thoroughly on all sides. Using a non-sharp knife, scrape out the inner surface, not avoiding any wrinkles.
2. Soak overnight in highly salted water with onion and lemon.
3. In the morning, rinse the stomach with several waters. Carefully, so as not to tear the stomach itself, remove the mucous layer.
4. Carefully wash the pieces of pork head, scrape them out, remove the eyes and soak in cold water for several hours.
5. Change the water in the meat several times.
6. Place the prepared meat in a spacious pan.
7. Fill with cold water with a margin of 4-5 centimeters on top.
8. Bring to a boil, carefully skimming off the boiling foam.
9. Cook over low heat for 5-6 hours or until the meat separates freely from the bone.
10. An hour before it’s ready, add salt, bay leaves, onions, carrots, and black peppercorns.
11. Boil the tongue separately from the total mass of meat.
12. After the allotted time has passed, remove the meat from the broth. Remove all bones, peel the tongue, discard the boiled vegetables.
13. Strain the meat broth.
14. Chop the meat, tongue and cartilage quite coarsely.
15. Add crushed garlic and aromatic spices to taste to the minced meat. Pour in some broth. Mix.
16. Loosely stuff the stomach with the prepared meat. Seal all entry holes.
17. Place it in a saucepan and add broth. Add some salt.
18. Cook for about 1.5 hours over low heat.
19. After cooking, drain the broth and place the saltison under a press.
20. Leave in a cool place for a day.

Five of the fastest saltison recipes:

Helpful Tips:
. If for some reason there are few gelling components in the broth, then you can use food-grade gelatin.

It is not necessary to prepare a pressed product in a natural casing. If it is not possible to cook, other tricks are used: housewives have adapted to using gauze, baking sleeves, bottles and juice bags.

Unlike pork, the recipe for chicken saltison is simple and faster. There is no need to soak and clean the meat, and cooking will take much less time. But due to the fact that chicken does not contain the collagen necessary for hardening, saltison is prepared with the addition of a large dose of powdered gelatin.

To prepare saltison from chicken, any part of it is suitable - you can take the whole carcass or just the leg, where there is the most meat. Of course, a dish made from poultry, especially a rooster, will be tastier, but broiler will also work. To make the taste richer, giblets are added to saltison: liver, stomachs, hearts. They are boiled separately so that the broth is clear and not cloudy.

To harden, gelatin powder is always added to chicken saltison. Without it, the broth will turn out weak and will not cut as it should. As a standard, take twice the amount of gelatin per volume of liquid indicated by the manufacturer on the packaging. For better hardening, you can boil chicken feet along with the meat; they will increase the “stickiness” of the ingredients to each other.

Total cooking time: 1 hour + 6 hours setting time
Cooking time: 1 hour
Yield: 6 servings

Ingredients

chicken quarters (back) – 600-700 g
chicken liver – 350-400 g
garlic – 1 tooth.
salt - to taste
pepper – 6-7 peas
onions – 1 pc.
instant gelatin – 20 g

Preparation

Big photos Small photos

I filled the chicken legs with cold water (500-700 ml) and put them on the stove. Added bay leaf, peppercorns and parsley. Cover the pan with a lid and bring it almost to a boil over low heat, remove the foam. Boil the chicken for 1 hour, covered, so that the liquid does not boil away so much. During the cooking process, added salt to taste.

At the same time, I boiled chicken liver in a separate pan. But before that, I made sure that all the pieces were clean, without films and bile, which gives bitterness. I also poured cold water to cover the offal, added a few black peppercorns, onions cut into 4 pieces and salt. Cooked until tender, about 10-15 minutes from the moment of boiling.

I cut the cooled liver into medium cubes. We don't need offal broth (it can be used, for example, to make sauces).

The chicken meat was separated from the bones and cut a little larger. The skin can be removed or left on if you're not counting calories.

The broth that remained after cooking the chicken was filtered and cooled to about 80 degrees. I measured out 400 ml of liquid. Continuously stirring with a whisk, I poured in instant gelatin powder - I needed 2 packages of 10 g each. The broth should not only harden, but also cut well. Therefore, carefully read in the instructions how much gelatin the manufacturer suggests using per 400 ml of liquid, and then take 2 times more.

Combined the cold cuts in a deep bowl. Seasoned with garlic passed through a press. Pour in the broth, mix thoroughly and leave for 10 minutes for the gelatin to swell. Next is the most important stage. In order for the gelatin to “glue” all the components into a single whole, the chicken and broth need to be heated. Unlike pork brawn, where collagen-rich shank and hoof were used, chicken broth has very little “astringent” component, so gelatin powder is added in large quantities, and heating is mandatory, otherwise you will not get saltison, but jellied meat. According to the rules, it should be heated in a water bath for 30-35 minutes, but to save time I used a microwave oven - half a minute 4 times, avoiding boiling. You can heat it on the stove in a saucepan until the first signs of boiling, but do not cook! That's all, the hot part of the cooking is completed, let the meat in the broth cool to room temperature (or slightly higher).

In the meantime, I cut off the neck of the bottle - it is advisable to take a volume of 1 liter, with smooth sides. Using a ladle, I poured the meat and broth into a bottle. I put it in the refrigerator until it completely hardens for 5-6 hours, or even better, leave it overnight.

Before serving, carefully cut the bottle on the side (it’s most convenient to use a painting or stationery knife) and remove the brawn. The taste is somewhat inferior to pork, but it cooks faster. Chicken saltison will be an excellent alternative to jellied meat and store-bought sausage; it will make excellent sandwiches, especially with mustard and pickled cucumber. The product should be stored in the refrigerator for no longer than 2-3 days.

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 is a delicious meat dish whose homeland is considered to be Italy. It was the Italians who came up with an appetizer made from finely chopped meat and pork offal, seasoned with a lot of spices and garlic. Over time, the snack fell in love with Poles, Belarusians, Czechs, Ukrainians and Russians.

To prepare saltison, you can use various types of meat and offal, but it is more economical and reliable to prepare an appetizer from pig heads. After all, thanks to the gelatin that is released when the pork head is cooked, the broth hardens well.

Simple recipe

The taste of store-bought saltison will never replace the taste of homemade saltison, so any housewife can prepare the snack at home by following this recipe.

The first step is to thoroughly wash and clean the pig's head and ears from dirt. Then you should cut the pork head into 8 parts. First you need to cut out the pork tongue, then cut off the cheek on both sides of the head.

At the next stage, we cut the jaw, that is, we separate the upper from the lower. The top of the head needs to be cut in half. We also chop the resulting halves into two equal parts. And the lower jaw should be cut into 4 parts.

The result should be 8 pieces of pork head, two separately cut cheeks, two ears and a tongue.

To remove unnecessary mucus from your tongue, you need to soak it in ice-cold, salted water for 25 minutes.

Fill the resulting parts of the head, ears and tongue with water and cook until boiling. Then we pour the meat and water into the sink, wash it thoroughly, repeat the operation again, but this time, when the meat boils, add onions and carrots (without peel), bay leaf and peppercorns. Cover the meat with a lid and cook for about 5 hours over low heat.

At the end of cooking, salt the broth, let it simmer for a couple of minutes and remove the pan from the heat. Place the tongue in ice water to easily remove the film from it. Carefully, using a large slotted spoon, remove the meat into a deep bowl. Strain the broth through cheesecloth into a clean container.

While the meat is cooling, you can prepare the bottles for saltison to harden.

To do this, you need to cut off the top of clean and dry bottles.

Separate the cooled meat from the bones and remove the film from the tongue. Finely chop the tongue and meat. You can also cut your ears into saltison, or you can use them in preparing another dish. It depends on the taste preferences of each person.

Squeeze the garlic into the chopped meat through a press, add spices and ground black pepper to taste, mix thoroughly.

We put the meat in the prepared bottles and fill it with not hot broth. Let the saltison harden in the refrigerator overnight. In the morning, remove the snack from the bottles and cut into circles about 1 cm wide.

Homemade saltison is ready! The dish is perfect for a holiday table, as well as for daily use.

The pork head for saltison should be light yellow, that is, the head of a young pig.
To prevent the dish from becoming bitter, you need to cut out the pig's eyes.
Before cutting the head, it is better to cover the work surface with oilcloth or paper.
To make it easier to get a snack out of a bottle, it is better to cover it with cling film, the edges of which will protrude from the end of the bottle level, which will help you easily pull out the dish.
The cooking time for saltison can be reduced. To do this, you can boil the pig's head for about 1 hour and 40 minutes and add about 15 g of soluble gelatin to the hot, strained broth.

How to make saltison from pork heads in Ukrainian

The Ukrainian people have loved the meat snack made from pig heads since ancient times. When a pig is slaughtered in a Ukrainian village, a holiday is planned! After all, sausages are made from blood, meat, lard and intestines, and saltison is made from a pig’s head and stomach!

For saltison in Ukrainian you will need the following ingredients:

pork head – 1 pc.;
pork stomach – 1 pc.;
pork lard – 200 g;
lemon – 1 pc.;
carrots – 1 pc.;
onions – 1 pc.;
corn grits – 250 g;
garlic – 5-7 cloves;
salt, spices to taste;
black peppercorns – 5 peas;
bay leaf – 4 leaves.

Cooking time – 9-10 hours.

Calorie content per 100 g – 290 kcal.

First you should wash, clean and cut the pig's head into 8 parts. Then bring the meat to a boil, drain the water, wash the meat and the cooking container and fill the head with water again, let the meat “boil”, add vegetables, bay leaves, peppercorns and leave to simmer over low heat for about 5 hours.

Next, let's deal with the pork stomach. To prevent a specific smell from being present in the finished dish, you should turn out the stomach, pour the juice of half a lemon over it, then rub it with three tablespoons of salt and set aside for 9 minutes.

After this procedure, you need to wash the stomach under the tap, fill it with running water, add one bay leaf and a couple of crushed peppercorns, squeeze the second half of the lemon into the water and put the squeezed lemon into the stomach. The stomach should remain in this “marinade” for an hour and a half.

To completely get rid of the unpleasant odor, the pork stomach should be rubbed well with corn grits and rinsed with water.

Separate the cooked meat from the bones and, together with the cooled and peeled tongue, cut into cubes. We also cut the lard into small cubes. Season the chopped meat with salt, pepper, add spices, garlic through a press, mix thoroughly with lard, add broth to the chopped products, mix thoroughly.

Now you need to fill the pork stomach with meat and sew it up. Cook the stomach and meat over low heat in a mixture of the remaining broth and water for about an hour and forty minutes.

The cooked stomach must be placed under pressure of about 2.5 kg for 2-3 hours.

Saltison in Ukrainian is ready!

Helpful Tips:

To prevent saltison from bursting, you need to throw it into boiling water.
In order to release excess air from the saltison, you need to make small holes with a needle or toothpick.
Do not stuff the pork belly too tightly with meat, as it shrinks during cooking.

To enjoy a homemade meat dish and surprise your guests, you don’t need to run to the store for sausage, because thanks to these recipes and a little effort you can prepare a magical homemade saltison from an ordinary pig’s head!