Saltison at home

Saltison is a traditional meat product for Eastern Europe, which was previously cooked from giblets alone, but later, when meat became more affordable, they began mixing it with flesh of chicken and beef. Preparing saltison at home is easy enough, perhaps even an unprepared culinary expert will cope with this task, but the process can take a long time.

Saltison from the pig's head at home

Porcine head is a rather authentic base of saltison. To meat cut from the head, it is customary to add a variety of offal and a bunch of aromatic spices , but if you do not want to add giblets, then you can replace them with veal.

Ingredients:

Preparation

Before you prepare saltison at home, you should prepare a pig's head. This process is long and painstaking. The cheeks are cut off from the head, the brain and eyes are removed, chopped into pieces, filled with water and left for half a day. Water in this case must be changed several times. After soaking, the head is boiled. The first water is drained immediately after boiling, and the second is cooked pieces for two hours. At the very end, the broth is savored with salt, peas. You can add a couple of leaves of the laurel or twigs of thyme. Following the spices, put carrots and a couple of onions. Cook the pieces of the head, waiting for the meat to separate from the bones. Disassemble the head and cut the meat with bacon and cartilage. Chop boiled veal and add to minced meat from the head along with garlic. Distribute the meat in a film-coated form, pour the remaining broth, cover and leave under the press. Preparing Saltison at home will take another 12 hours, after which you can start tasting.

Saltison from by-products in the home in a package

Ingredients:

Preparation

Preparing by-products always takes a long time. Pieces of the heart should be soaked in several waters for at least 12 hours. The liver must be cleaned from the films, also washed and cut. After rinsing the chicken stomach, let them dry. All the prepared by-products are chopped, seasoned, combined with egg, chopped lard, mango and chopped garlic. Fill the mass with a heat-resistant bag, tie it and leave to cook. Saltison from the liver and heart at home will be ready in two hours, after, it is completely cooled.