How to cook saltison
Products
Pork stomach - 1 piece
Pork head - half (can be replaced with equal weight of pork shank or pork legs + fillet)
Pork tongue - 1 piece
Pork kidneys - 2 pieces (you can replace 1 more pork heart)
Pork heart - 1 piece
Vinegar 9% - 2 tablespoons
Bay leaf - 4 leaves
Garlic - 7 teeth
Bow - 2 heads
Carrots - 2 large
Salt - 2 tablespoons
Peppercorns - a handful
How to cook saltison
1. Soak a pork stomach in cold water overnight.
2. Rinse the pork stomach, remove the film - do it with your hands and very carefully so as not to tear the stomach.
3. Cut off the outside of the fat with a knife.
4. Put the stomach in a bowl, cover with water, pour in 1 tablespoon of vinegar and 2 leaves of lavrushka, leave for 1 day.
5. Cut the pork head in half or cut off the meat parts, remove excess fat parts.
6. Scrape the head with a sandpaper, cut off and clean the ears from the inside and outside.
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. Cook pork 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, peel and chop the tongue, chop the ears very finely.
9. Add some salt to the filling, if necessary, season with chopped garlic.
10. Put the filling in the pork stomach, sew the edges of the stomach with a tight 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 saucepan with saltison on a low heat, cook after boiling for 1 hour.
13. Put saltison, put under the press, cool and put in the refrigerator under the press for 12-15 hours.
14. Remove the press, chop the saltison and serve as a cold snack.
Fusofacts
Saltison is offal boiled in a pork stomach, less often meat or minced meat, very rarely - with the addition of vegetables. The products are sewn up in the processed pork stomach with a thread, then this "sausage" is placed in water and cooked for 2-3 hours (depending on the size. it turns out a dense, like a 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 filling can fit in an 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. The excess filling can be used in offal salads.
After the saltison is filled, the pork stomach should be sewn up: this must be done with a needle and culinary thread. Culinary thread can be replaced with regular cotton thread.
There are 2 ways to brew saltison:
1. First, meat products are boiled, then they are chopped and placed in a pork stomach. Ready saltison is boiled for another half hour, left under pressure and insisted.
2. Place raw meat products in the pork stomach and cook until cooked for 2-3 hours.
The choice of method depends on the products used. If you are cooking large pieces of saltison or from meat on bones, boil them first. If tongues, loins of meat and minced meat are used, then they can be cooked immediately in the stomach.
Other names for saltison are brawn, kolbik or cowboy.
Serve the saltison with adjika, horseradish, mustard and black bread.
If lean meat is used for saltison, you should additionally use gelatin so that the filling hardens tightly and does not fall apart when slicing.
If there is no pork stomach, saltison can be cooked in juice bags or in heat-resistant bags.