Saltison in the home: recipe
Preparing saltison at home is notas difficult as it seems. This dish is typical for the countryside of Russia, Belarus, Ukraine, Poland and Moldova. But even the most inexperienced mistress can prepare saltison at home.By its composition, this product can be compared withthe German brawn. Prepare saltison from offal, lard and spices. The most delicate product is obtained from pork (head, shank, etc.). But for preparation it is possible to use by-products and other kinds of meat or combine them.
We present the traditional recipe saltisona. At home, you can prepare a dish that contains different types of meat products. This will require one raw stomach (can be replaced by thick intestines), 3 kilograms of any meat, peeled garlic head, 700 grams of fat, a large spoon of salt, a small spoon of coriander, black pepper ground, bay leaf and cloves. If desired, you can add a small spoon of cumin.
We begin with the treatment of the stomach or intestines. They should be washed very carefully and poured with salt. Leave semi-finished products for at least 12 hours. Then wash 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.Rinse carefully the semi-finished products with water andwe leave aside. Now let's deal with the filling. Meat and lard cut not very large pieces and put in a bowl. Add spices, salt, pepper and chopped garlic to the cup. All is very well mixed. Now everything is ready to form Saltison.
Stomach once again washed with boiling water, and thencold water. After that, we turn it out so that the fatty veins are inside. At the intestines we tie one edge and stuff it with minced meat. Then we sew up the stomach or we tie the second edge in the intestines. To do this, use a culinary or conventional thread. To Saltison did not burst during cooking, it must be punctured with a toothpick in several places. Spread it in a pan with cold water and add salt, bell pepper, bay leaf, onion and cloves. Cook for about 1-1.5 hours. Then we cool it in broth and put it under oppression. After that, we remove saltison, cooked at home, in a refrigerator for 12 hours. We serve with horseradish or mustard.
The second way
Ready cooked saltison spread ona pan greased with any (better melted) fat. The oven is heated to 200 degrees and put a baking sheet in it. Bake the dish to a crispy crust. This takes about 20 minutes. Then we put saltison under oppression and leave it to cool. Further we shift it into the refrigerator, without removing oppression. Saltison is prepared at home easily. The most time is occupied by the preparatory work.
Saltison from chicken
Of course, traditionally, this dish is made from porkby-products. But you can use meat, stomach, liver and heart chicken. Such saltison will turn out to be dietary. It will take 300 grams of chicken breast, 2 chicken thighs, 250 grams of liver and hearts, several laurel leaves, a small spoonful of gelatin, peas of pepper, a few cloves of garlic (optional) and a box of dairy products or juice.Guts and chicken meat spread in a saucepan andwe cook. After boiling the water, we remove the foam and reduce the heat. Also add all the spices and salt. Saltison is cooked at home for about 2.5 hours. Then we take the meat and giblets, and add broiled garlic to the broth. Mix well and let us brew. Further, broth filter and add gelatin into it. It must be dissolved, but it can not be boiled. By-products and meat cut into small pieces, salt and pepper. At the box, cut the top and put in it minced meat. After that, pour in the broth, trying to evenly distribute it inside. We do this slowly, letting it penetrate and soak in the stuffing. We leave the dish in the refrigerator until it freezes. Then cut it and serve it to the table.
Saltison from pig liver
We offer another recipe for Saltison. At home, for its preparation, we use the pig liver as the main ingredient. It turns out very tasty and appetizing snack. Take 400 grams of liver, one pork tongue, one pork heart, two pork ears, two pork legs, a large spoonful of gelatin, 5 cloves of garlic, two tablespoons of salt (to taste), pork intestines and any spices. All processed by-products (except liver) are placed in a saucepan, poured cold water and cook until boiling. Then drain the water and pour a new one.Now we cook all meat products (includingliver) for 2 hours. Then add all the spices and cook for another hour. Guts thoroughly washed. We take the meat products from the pan, and leave the broth and filter. Meat is separated from bones and cut into small cubes. The liver is passed through a meat grinder. Pour a half cup of broth and bred gelatin in it. Then pour it into stuffing. Add spice and salt to taste. We stuff the minced guts and tie it from two sides. We put Saltison in a saucepan with broth and cook for 1-1.5 hours. Then we take it out of the pan, put it under pressure and put it in the refrigerator. This is how it turned out, fragrant and delicious, saltison. A recipe with a photo will always help to do it right. Bon Appetit!