Making saltison at home is not as difficult as it sounds. This dish is typical for the countryside of Russia, Belarus, Ukraine, Poland and Moldova. But even the most inexperienced housewife can cook saltison at home.

In terms of its composition, this product can be compared with German brawn. Saltison is prepared from offal, bacon and spices. The most delicate product is obtained from pork (head, shank, etc.), but for cooking, you can use offal and other types of meat or combine them.

Traditional recipe

Introducing traditional recipe saltison. At home, you can which contains different types of meat products. To do this, you need one raw stomach (you can replace the large intestines), 3 kilograms of any meat, a peeled head of garlic, 700 grams of lard, a large spoonful of salt, a small spoonful of coriander, ground, bay leaf and cloves. You can add a small spoonful of cumin if desired.

Preparatory work

We start by treating the stomach or intestines. They must be very thoroughly rinsed and sprinkled with salt. We leave semi-finished products for at least 12 hours. Then we wash off the salt and clean the stomach or intestines with a knife on each side. For greater effect, you can soak them in a weak solution of vinegar and water for 2 hours.

Thoroughly rinse the semi-finished products with water and leave aside. Now let's get down to stuffing. Cut the meat and lard into small pieces and put them in a bowl. Add spices, salt, pepper and chopped garlic to a cup. Mix everything very well. Now everything is ready for the formation of the saltison.

Delicious saltison

Rinse the stomach again with boiling water, and then cold water... After that, we turn it out so that the fat streaks are inside. Tie one edge of the guts and stuff with cooked minced meat. Then we sew up the stomach or tie the second edge at the intestines. To do this, use a culinary or ordinary thread. To prevent the saltison from bursting during the cooking process, it must be pierced with a toothpick in several places. Put it in a saucepan with cold water and add salt, peppercorns, onions and cloves. Cook for about 1-1.5 hours. Then we cool it in the broth and put it under pressure. After that, we remove the saltison, cooked at home, in the refrigerator for 12 hours. Serve with horseradish or mustard.

Second way

Ready boiled saltison is spread on a baking sheet, greased with any (preferably melted) fat. We heat the oven to 200 degrees and put a baking sheet in it. We bake the dish until golden brown... This takes about 20 minutes. Then we put saltison under oppression and leave to cool. Next, we transfer it to the refrigerator, without removing the oppression. Saltison is easy to prepare at home. Preparatory work takes the most time.

Chicken Saltison

Of course, traditionally, this dish is prepared from pork offal. But you can use chicken meat, stomachs, liver and heart. Such saltison will turn out to be dietary. It will take 300 grams for cooking chicken breast, 2 x 250 grams of liver and hearts, a few leaves of laurel, a small spoonful of gelatin, peppercorns, a few cloves of garlic (amount optional) and a box of dairy products or juice.

Giblets and put in a saucepan and cook. After boiling the water, remove the foam and reduce the heat. We also add all the spices and salt. We cook Saltison at home for about 2.5 hours. Then we take out the meat and offal, and add chopped garlic to the broth. Mix well and let it brew. Next, filter the broth and add gelatin to it. It must be dissolved, but it cannot be boiled. Cut offal and meat into small pieces, salt and pepper. Cut off the top of the box and put the minced meat in it. After that, pour in the broth, trying to evenly distribute it inside. We do this slowly, allowing it to penetrate and absorb into the minced meat. We leave the dish in the refrigerator until it hardens. Then we cut it and serve it to the table.

Pork liver saltison

We offer another recipe for saltison. At home, for its preparation, we use it as the main ingredient.It turns out very tasty and appetizing appetizer... Take 400 grams of liver, one pork tongue, one pig heart, two pork ear, two pork legs, a large spoonful of gelatin, 5 cloves of garlic, two tablespoons of salt (to taste), pork intestines and any spices. Put all processed by-products (except liver) in a saucepan, fill with cold water and cook until boiling. Then we drain the water and pour in a new one.

Now we cook all meat products (including liver) for 2 hours. Then add all the spices and cook for another hour. We wash the intestines thoroughly. We take out the meat products from the pan, and leave the broth and filter. Separate the meat from the bones and cut small cube... We pass the liver through a meat grinder. We pour out one and a half cups of broth and dilute gelatin in it. Then we pour it into the minced meat. Add spices and salt to taste. We stuff the intestines with minced meat and tie it on both sides. Put saltison in a saucepan with broth and cook for 1-1.5 hours. Next, we take it out of the pan, put it under oppression and put it in the refrigerator. This is how it turned out, fragrant and tasty, saltison. A recipe with a photo will always help you do everything right. Bon Appetit!

This dish is a dense jelly, but there is very little jelly there. It just ties all the slices together. It is not necessary to take just veal. You can make an assortment of different types meat. The main thing is that one of the ingredients is a pork head.

Preparation:

1. Prepare the pork head: trim the cheeks, divide into pieces. You do not need to divide your head into small pieces, as they will leave a lot of debris from the bones. Remove the brain, eyes and skin.
2. Soak in cold water for 10-11 hours. Water should be changed frequently.
3. Bring the veal and pork head to a boil, drain the dirty water. Rinse your head under running water.
4. Pour in a new portion of water, bring to a boil and drain again. Pour in water, salt and cook for 2-3 hours under a lid. If the water boils away, lift the lid slightly.
5. At the end of cooking, add onions, carrots, laurel, pepper.
6. Cool and separate the meat from the bones.
7. Finely chop the cartilage, tongue, meat and bacon, removing any bones that come across.
8. Pass the garlic through a press, add to the minced meat.
9. Salt the broth, season with peeled garlic cloves and ground black pepper.
10. Cover the form cling film... Meat easily takes the shape and shape of any container, so you can put it in a deep bowl or rectangular tetra pak for fruit juice.
11. Put the minced meat on the plastic foil and pour over the broth.
12. Wrap the film tightly and put under a press in a cold place.

Serve with horseradish or mustard and cut the saltison into thin slices.

How to cook saltison in the stomach

Ideally, pork belly is stuffed with minced meat, but it can be easily replaced with a regular bag or film. If you want to cook saltison in the stomach, then you must first wash it well and carefully turn it out. Then scrape off everything that bothers you with a knife, remove the fat, sprinkle with salt and leave in the refrigerator overnight.

In the morning, the stomach should be rinsed and soaked in cold water. The water needs to be changed several times. At the end, you can pour boiling water over it, boil for 15 minutes. and remove the mucous membrane, but this is not necessary.

Put in a prepared stomach raw minced meat and cook it for 2-3 hours. Then put it under pressure in the refrigerator.

This dish is especially popular with men. It is hearty, tasty and appetizing.

Hearty saltison from pig's head- an original treat from Italian cuisine... This cold appetizer, which can be submitted to dining table or surprise guests at the party. In addition, it is a budget treat, prepared from offal.

Products composition:

• head - 1 pc. (about 7 kg);
• onion - 3 heads;
• lavrushka - 5 leaves;
• pepper - 6 - 7 peas;
• garlic - a whole head;
• corn grits - 5 dessert spoons;
• pork stomach - 1 pc.

Preparation:

1. To make the snack in question yourself at home, you first need to prepare your stomach. Rinse it off mucus. Leave in cold water for 8-9 hours.
2. Over time, fill the stomach with cereals. Massage it thoroughly with your hands. Cover with a wet towel and leave for 40 minutes. Then rinse the cereal with water. All these actions will relieve the stomach of a specific taste..
3. Wash and scrape the head with a sharp knife. Remove eyes, cut off ears.
4. Chop your head into pieces. Fill them completely with water. Cook for 4-5 minutes. Replace the water with a new batch, then cook for another 4 hours.
5. Pour peeled cloves of garlic, pepper, large onion slices, salt, lavrushka into a saucepan with meat. Cook for another 1 hour.
6. Remove meat from broth. Chop finely. Add salt if necessary. Fill your stomach with it.
7. Sew up the hole with culinary thread.
8. Strain the remaining broth, bring to a boil and send the stuffed stomach into it. Cook over low heat for 60-70 minutes.
9. For a beautiful color, bake the treat for another half hour in the oven at medium temperature.

Place a load on a still hot dish. Let it cool and move to cold for 7 hours.

Cooking in gauze

Products composition:

• pork head - 1 whole;
• carrots - 1 pc.;
• onion - 1 pc.;
• pepper - 4 - 5 peas;
• garlic - 6 - 7 cloves;
• lavrushka - 4 leaves;
• salt and spices to taste.

Preparation:

1. Cut the previously washed and cleaned head into 8 pieces. If there is a tongue in it, soak it separately for half an hour in salted cold water.
2. Pour all the meat cuts (including the chopped tongue) in a large saucepan with water. Add large slices of peeled onions and carrots, cloves of garlic, spices, salt, lavrushka.
3. Cook meat on small fire... It will take 5-6 hours.
4. Remove the skin from the tongue. Cut all meat slices into small pieces. Throw out bones and vegetables.
5. Cover the form with gauze folded in 5-6 layers.
6. Spread the meat and fat on top. Sprinkle with additional salt and spices if desired.
7. Tie the ends of the gauze with a knot on top.

Press down the workpiece with a load. Leave in the refrigerator for 11 hours, then remove the gauze and taste the original dish.

In a multicooker

Products composition:

• pork head - 1 pc.;
• garlic - 6 cloves;
• salt, spices - to taste;
• roots for the broth.

Preparation:

1. There are several ways to make pork head saltison. One of them suggests using a multicooker. To do this, you need to cut the prepared (cleaned) head in large pieces and put them in the bowl of the kitchen helper.
2. Send your favorite roots for the broth, peeled garlic, salt and spices there.
3. Cook the meat in a suitable mode for 7-8 hours.
4. Disassemble the finished product into pieces, discarding the bones, as well as roots and garlic heads.
5. Place the meat in several layers of clean gauze. Press down with a load. Let cool.
6. Leave it in the refrigerator overnight.

Carefully remove the coating and cut into portions.

Pork head saltison in the stomach

Products composition:

• pork head - 1 pc.;
• prepared stomach - 1 pc .;
• salt - 3 dessert spoons
• shredded nutmeg- 2 dessert spoons;
• ground pepper - to taste;
• lavrushka - 5 leaves.

Preparation:

1. Prepare the stomach in advance - soak and process with corn grits.
2. Cut the cleaned washed head into large pieces. Cook with lavrushka, salt and spices. The whole process will take 5 hours.
3. Remove meat from bones. Add salt if necessary.
4. Fill the prepared stomach with meat pieces. Sew it up.
5. In the broth remaining from the meat, cook the saltison in the stomach. Leave it in a boiling liquid for 60 to 70 minutes.

Optionally, you can bake the dish in the oven until lightly browned.

Traditional Ukrainian recipe

Products composition:

• pork head - 1 pc.;
• stomach - 1 pc .;
• lemon - 1 pc.;
• fresh lard - 200 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• fresh garlic - 7 - 8 cloves;
• salt and spices;
• corn grits - 250 g;
• lavrushka - 4 leaves;
• black peppercorns - 4 - 5 pcs.

Preparation:

1. Cut the washed cleaned head into 8 pieces. To fill with water. After boiling, replace the liquid.
2. Add lavrushka (3 leaves), pepper, half peeled garlic cloves, vegetables, salt and spices to the meat immediately. Cook over low heat for about 5 hours.
3. Turn out the stomach. Wash it thoroughly by massaging it with your hands to remove mucus and other impurities.
4. Pour the pork stomach lemon juice(half) and grate large quantity coarse salt. After a quarter of an hour, rinse thoroughly again.
5. Pour the remaining lemon juice over the stomach. Add the remaining lavrushka and a couple of peppercorns to it. Fill everything with water. Leave on for 90 minutes.
6. Finally, carefully rub the stomach with cereals (corn) and rinse again.
7. Separate meat from bones. Remove the film from the tongue. Cut everything into small pieces. Stir in the remaining mashed garlic and small slices of bacon. Season with salt and pepper. Mix everything well.
8. Fill the base with meat mass. Sew up the stomach. Cook the saltison in the broth remaining from the head for 1.5 hours.

Leave the finished treat under oppression for 3 hours.

How to cook in a bottle

Products composition:

• pork head - 1 pc.;
• lavrushka - 4 leaves;
• salt and spices to taste;
• celery root - 1 pc .;
• onion - 1 head;
• carrots - 1 pc.;
• fresh garlic - 1 head.

Preparation:

1. To make bottle saltison, the first step is to tackle the meat. Clear your head. Cut off the tongue. Soak the parts for 3.5 hours in ice water, change the liquid periodically.
2. Rinse the meat again.
3. Pour it with fresh water, and send it to cook for 5 hours. Add salt, spices, celery, vegetables and half of the peeled garlic cloves immediately to a saucepan.
4. Prepare a large plastic bottle.
5. Remove cooked meat from the bones. Peel off the film from the tongue. Cut food into pieces. Add the remaining chopped garlic to them.
6. Transfer the meat pieces with garlic to the bottle. Fill the container tightly with them. Fill the remaining space with strained broth.
7. Send bottle to refrigerator overnight.

WITH ready meal carefully cut off the plastic. Chop the treat into slices like a sausage.

The easy and quick way to make saltison

Products composition:

• head (pig) - 1 pc. (for 4 - 5 kg);
• lean pork - 1 kg;
• pork legs - 2 pcs.;
• parsley and celery root - 2 pcs.;
• salt and spices to taste;
• fresh garlic - 100 g.

Preparation:

1. Cover the prepared (cleaned and washed) head with water. Send slices of meat and legs to her. Leave food for 3 - 4 hours. Change the fluid twice in the process.
2. Place roots, salt, spices, peeled garlic in a saucepan. Add all the meat to them. Pour the ingredients with fresh water. Cook for 4 hours, skimming off the foam.
3. Cut the meat into pieces together with cartilage. Add salt, add spices. Transfer to Silicone forms... Pour over the strained broth.

Leave the treat in the cold overnight. Serve with mustard and / or horseradish.

The main mistake of any housewife is to lower the stomach with saltison in a still cold broth. It must be immersed in boiling water, otherwise the coating will burst and the dish will be spoiled.

Instead of a stomach, you can use not only cheesecloth, but also a bag or baking sleeve.

Pork stomach stuffed with meat, to be correct saltison, for me the present holiday dish... Firstly, it is very tasty if cooked correctly, no sausage or overseas delicacies bought in the store can ever compare to the stomach. Secondly, I grew up in those days when many still kept their homesteads, especially domestic pigs, and when a pig was slaughtered, it was a real holiday. After all, piglets were cut more often only on big holidays, Christmas, Easter, New Year... Then all close relatives gathered at the same table, be sure to fry pork liver, the pig's blood was fried (also a delicious thing) As you know, nothing was thrown away, from the hooves and head they cooked amazing sausage from the intestines, and the stomach was either simply fried with garlic and onions or made from it saltison.

Now, probably, no one keeps a personal farm, or perhaps only a few, most likely this dish will leave the diet of a modern person, which makes me a little upset. Yesterday, the Chief Taster and I were at the meat market, to my great surprise, I saw on sale pork stomachs without hesitation, I immediately bought myself one. I am happy to share the recipe for making this homemade saltison.

For cooking you will need:

• Pork stomach -1 pc.
• Pork pucherevok - 1kg.
• The upper part of a pork shank or shoulder blade - 1 kg.
• Garlic -4 cloves.
• Salt and pepper to taste.
• Bay leaf -1 pc.
• Carrots -1 pc.
• Bulb onions -1 pc.
• Dry mustard -5 tbsp.

We will fill the stomach pork knuckle and pucherevkom. Pucherevok- the lower part of the belly of a piglet, here is an excellent combination lard with a layer of meat. It is important that both the lean part of the meat and the fat must be present, so that the stomach is juicy. Previously, the pork stomach must be soaked in water with mustard, it is advisable to soak it overnight, while changing the water a couple of times. Mustard will remove all unnecessary odors, make the stomach much softer. The next morning, you need to remove the fat layers from the stomach, carefully cut them off with a knife so as not to damage the structure of the stomach. Rinse it thoroughly under running water, I even recommend scraping off areas that are difficult to rinse with just water with a knife. We cut the pork pucherevok and the upper part of the shank into small pieces, about half a centimeter in diameter. We shift the chopped pieces into a deep bowl, peel the garlic,
finely chop
salt and pepper. We mix everything.
If there are several incisions in the stomach, then they must be sewn up with silk threads. We transfer the cut pieces of meat to the stomach, carefully sew them up.

Transfer to a deep saucepan, fill with cold water. For richness, I added one carrot and an unpeeled onion.
We put on a moderate heat, as soon as the broth boils, add bay leaf, a little salt and peppercorns to it. We reduce the heat and simmer for 3-4 hours. After the time has elapsed, drain the broth, and while the stomach is hot, it must be put under oppression so that saltison give shape. Here you need to be extremely careful so as not to burn yourself. I poured the broth using a ladle, and although the broth is rich, strong and possibly tasty, it should be given to our smaller brothers. To cats or dogs.
For oppression, a three-liter jar of water is perfect. Under the weight of 3x liter cans the stomach should stand until it cools down and only, then we put it in the refrigerator. Eat the stomach cold, cut into small pieces in the form of a sausage. Delicious pork stomach saltison ready.

Enjoy the taste. Bon Appetit.

P.S. Thank you all for watching, I hope you liked the recipe, I look forward to your feedback and comments.

Both saltison and brawn are prepared from a pork head. If you are wondering how to prepare these, undoubtedly delicious food, the answer is simple - they are prepared according to the jellied meat principle.

For 1 pork head weighing 4-5 kg, you will need 1 kg of lean meat (pork), 2-3 pcs. pork legs, a few pieces of parsley and celery roots, 1 tsp. a spoonful of allspice, 3-5 pcs. bay leaves, 100 g of garlic, ground salt and black pepper to taste.

How to make brawn and saltison at home.

We start cooking by processing the pork head and legs: we scrape with a knife all the skin on the head and legs, remove the bristles, wash them in hot water, chop the head into 2 or 4 parts. Also, we cut into large chunks meat.

Soak the chopped head, legs and meat in cold water for several hours, changing it twice during this time. When we drain the water for the last time, fill it with a new one so that it is 2-3 cm higher than the meat.

We put the saucepan with the prepared meat on the fire and wait until it boils. While waiting for a boil, remove the foam from the surface of the meat several times. When it boils, reduce the heat to a low boil and cook for at least 2 hours.

Then, add parsley roots, celery, taste salt, and cook the same amount. 15 minutes before the end of cooking, add allspice, peas and laurel leaves. We try to see if the meat is cooked - it should peel off easily from the bones. If this does not happen, then you need to continue cooking. If ready, we take it out of the broth into a basin and let it cool.

Strain the broth, put finely chopped garlic and bring to a boil again.

Remove the bones from the meat and cut the pulp into pieces of 2-3 cm, together with the cartilage, add black ground pepper to taste and if there is not enough salt in the meat, then add salt.

We take large food plastic bags, fill them with meat and cold broth, tie them tightly and place them in a basin or other suitable container, and put oppression on top. We put the basin with the contents in the cold.

And you can do it differently - decompose the meat in silicone molds, pour broth and send it to the cold. In this case, no load is needed.

We also cook brawn at home from the above components. We cut and cook the head and meat in the same way as for saltison. Put the finished meat without broth in a food plastic bag, tie it tightly, tie it with twine on top and put it in a cold place for 6 hours.

And you can do it differently. Put the finished meat in the processed pork colon or stomach and cook for 40 minutes or bake in the oven, about the same, pre-piercing it in several places so that it does not burst. Then, we cool and, too, put in the cold.

Both saltison and brawn quickly deteriorate; you can store these products, even in the refrigerator, for no more than a week. Therefore, in order to preserve them longer, they are rolled up in jars.

Serve saltison and brawn with horseradish, mustard, pickled onions, or cut into slices and make canapes, holiday sandwiches.