Beef saltison: recipe with photo

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How to cook saltison at home: 4 best recipes

Saltison (2nd title saltson) is an unusual meat dish that belongs to the cuisines of Poland and Belarus, and is popular in nearby countries: Russia, the Czech Republic, and Ukraine. The traditional recipe includes boiled pork giblets and head, which are seasoned with spices, placed in the pig's stomach, then boiled or baked. There are other cooking options.

This dish may seem specific to almost everyone, but thanks to natural ingredients it turns out not only tasty, but also healthy. The calorie content of the dish is 200-250 kcal per 100 g and can vary depending on the type and quality of meat. Let's look at how to prepare saltison at home step by step and with photos using several methods.

Saltison from pork head

This unusual appetizer is suitable for both a formal table and a daily meal.

• Pork head (weighing about 7 kg);
• Two types of peppercorns (fragrant and dark) - 5-7 peas each;
• Head of garlic;
• 3-5 bay leaves;
• 2-3 onions;
• Pork stomach;
• Salt - to taste;
• Juice from 1 lemon;
• Corn grits - 4 tablespoons.

Making homemade saltison from a pork head:

1. Some time before cooking the meat, we will prepare the stomach. It needs to be washed well a couple of times, constantly changing the water. Then add lemon juice, sprinkle generously with salt over the entire surface and knead thoroughly. These actions will help get rid of mucus on the shell. After all the manipulations, fill the stomach with cool water and remove it for at least 8 hours;
2. Further steps of the manufacturing process resemble cooking jellied meat. The difficulty lies in the fact that you need to cut the head into 6 parts without the help of others. You can use a hatchet for this. But first you need to carefully wash and scrape the skin, burn the remaining stubble with fire, and remove the eyes. The ears are cut off separately and painstakingly washed from the inside;
3. Place the meat preparations in a huge saucepan, fill with water so that it covers the contents by a couple of inches. Place on the stove, wait for it to boil, boil for 2-3 minutes and drain the liquid;
4. Pour clean water, again wait until it boils over a high flame, then turn down the gas and continue cooking for 4 hours;
5. Peel the onion, cut it into 4 parts, add it to the broth along with 2 types of peppers, add some salt and continue cooking for another hour;
6. Let's return to the stomach. Cover it with corn grits to remove the specific smell. Knead the offal moderately on all sides, cover with a damp cloth, and remove for 30 minutes. After the specified time, rinse with running water;
7. Remove the meat from the broth, wait until it cools, remove the bones and chop finely. Add chopped garlic, add salt and mix;
8. We turn out the stomach, fill it with fragrant meat entrails, lightly compacting and leveling it. We sew up the hole with thread and make several punctures along the entire surface to allow air to escape using a sharp fork. During cooking, this will need to be repeated a couple of times so that the steam escapes and the product does not tear;
9. Strain the meat broth and bring to a boil. Then we immerse the stuffed pork stomach in it. Boil the product over a slow flame for an hour;
10. For an appetizing, beautiful appearance, saltison is additionally baked in the oven for half an hour at 180 degrees;
11. At the finishing step, place a weight on the hot product and leave it for at least 7-8 hours.

This completes the recipe for homemade saltison. The finished dish is perfectly mixed with horseradish or mustard and is a good candidate for boiled pork.

Saltison from knuckle

This recipe will delight meat eaters with its simplicity. The prepared food is perfect for quick sandwiches.

• Pork knuckle – 2.5 kg;
• A bunch of parsley;
• Head of garlic;
• Salt and pepper.

How to create a saltison:

1. Boil the shank in water with onions and spices for approximately 3-4 hours, then remove from the broth and remove the bone;
2. Carefully separate the skin and clean it from fat;
3. Cut the meat into small pieces, combine with fat, add garlic and herbs. Pepper, add salt and mix;
4. Cover the bottom of any form (for example, silicone for a cupcake) with cling film. Place the skin on top. Next, lay out the meat and press down well. Cover with film and place a weight on top;
5. We put the form in the refrigerator overnight (that is, in the dark) .

After this, the saltison from the pork knuckle can be cut and served.

Diet chicken saltison

This recipe is very different from the traditional one because it uses chicken. The meat comes out very tasty and tender. This dish is suitable for those who are watching their own figure.

• Chicken fillet – 1 kg;
• Water – 8 huge spoons;
• Gelatin – 40 g;
• Provençal herbs (or any other spices);
• Salt and pepper mixture.

Prepare chicken saltison:

1. Wash the fillet, dry it, cut it into medium pieces and place it in a deep bowl. Pour in the spices, mix thoroughly and put in the refrigerator overnight (that is, in the dark) ;
2. Add dry gelatin, water and salt. Mix everything and leave for half an hour at living room temperature. The mixture will look a little dry, but there is no need to add more water;
3. Fill the baking sleeve with the resulting consistency and secure the edges. There is no need to create punctures;
4. Additionally, we wrap the workpieces in foil and bake in the oven for 50 minutes at 180 degrees or in a slow cooker (“Bake” program for 1 hour);
5. Cool the salceson and put it in the refrigerator along with the packaging. After the meat has cooled, remove the foil and sleeve.

Cut the roll into pieces and serve with mustard and black bread.

Kolbik in Kuban

Kolbik is another name for Saltison. It is made in virtually the same way, but there are small differences in the manufacturing instructions.

• Pork head;
• Pork heart, stomach and liver – 1 piece each;
• Medium garlic head;
• Salt.

Step-by-step cooking scheme:

1. We cut the head in the same way as in the first recipe;
2. Cut the heart and liver into pieces and place them in a saucepan together with the meat, fill with water, put on gas and wait for it to boil. After this, remove the foam, reduce the flame to low, cover loosely with the lid and cook for another 2 hours;
3. Remove the meat, cool, and remove the bones. Finely chop the pulp together with the cartilage. Season with salt and pepper, add garlic, passed through a press, and mix everything thoroughly;
4. We wash the stomach, turn it inside out and remove the inner layer so that there is no mucus. It is better to treat the stomach immediately after slaughtering the pig. This will make it easier to clean. Then, to get rid of the nasty aroma, you need to soak it in brine from pickled tomatoes or cucumbers for 4-5 hours. You can also use the cornmeal method from the first recipe;
5. Next, we fill it with meat entrails and sew up both holes in the stomach with thread. We place the workpiece in the broth, having previously made several punctures with a pointed fork over the entire surface, and boil for another hour. During cooking, pierce the workpiece for any 5-7 minutes to allow air to escape;
6. We remove the product, wrap it in cling film, and place it in a huge bowl. We place a cutting board on top, put a weight of approximately 10 kg on it and hold it for about 12 hours.

Kuban-style kolbik does not require additional baking in the oven, so it can be immediately cut into portioned slices, placed on a beautiful large dish and placed on the table. Separately, you can serve this dish with mustard, ketchup or meat sauces.

Video: Pork head saltison recipe

Beef and pork saltison. Recipe with photo

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Usually saltison is prepared from several types of meat, then it comes out soft and tender. Saltison is most often prepared from pork head.

But if, for example, you are on a diet or for some other reason you cannot eat meat products made from pork, then you can use a recipe for saltison made from beef and pork.

Homemade saltison made from beef and pork is a little denser than the combined version of this dish, but it is no less tasty and literally the most necessary due to the dietary parameters of beef meat.

To make saltison from beef and pork at home, we used pork stomach as a casing, but you can use a bag or cling film for this.

• pork head - 1/2 pcs.,
• beef - 1 kg
• bay leaf - 7 pcs.,
• peppercorns - 20 pcs.,
• salt - 40 g,
• water - 4 l

How to cook saltison from beef and pork head:

First, cut the pig's head into several pieces, about 4 pieces. Cut the beef into pieces too.

Place the pieces of meat in a huge saucepan, pour in water so that it covers the meat one hundred percent. When it boils, drain the water, wash the meat and fill it with water again.

When the water boils for the second time, drain the water again. Put on fire for the 3rd time and cook for 3 hours.

Half an hour before the end of cooking, add salt and seasonings: garlic, peppercorns, bay leaf.

After the meat is well cooked, remove it from the broth and let cool. Later, remove the meat from bones and any unnecessary parts.

Place the meat in a bowl and add a little broth. Add spices: salt, pepper and garlic.

Prepare the pork stomach (kendyuh) before stuffing it with meat innards. Clean the pork stomach, rub it with salt, then peel it with a knife.

Rinse off the salt, rinse in a weak solution of potassium permanganate and wash with running water. Stuff the stomach with minced meat and carefully sew it up with a double seam.

Add water to the broth in which the meat was cooked. Boil and put the stuffed stomach there. Cook the saltison, skimming off the foam, for about 1.5 hours.

After cooking, place in a flat dish (bowl), cover with a small cutting board or flat plate. Place a pressure on top (a jar of water or a pan) and leave the saltison under pressure until it cools. After this, place in the refrigerator for 3-5 hours.

Savory saltison made from beef and pork head is ready. Bon appetit!

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Beef Saltison

Tuesday, January 29, 2013 10:57 + to quote book

Saltison is a dish made from collected meat, mostly offal, the name and recipe of which are taken from Italian cuisine. Saltison is popular in Ukraine, Belarus and Russia. This saltison is made from golovizn (head meat of beef).

Ingredients for saltison

• headiness
• onion
• carrot
• dark pepper
• hot capsicum
• garlic
• cumin
• marjoram
• Bay leaf

Recipe for making saltison

1. We thoroughly wash the head.

2. Place the washed meat in boiling water and remove any excess with a slotted spoon. Add the onion, carrots, and bay leaf to the bubbling broth. Salt should be added when the meat is half cooked.

3. When the meat becomes sufficiently soft, take it out, cool, cut into small pieces and season with spices. The meat should not be overcooked, because it is not jellied meat that is being prepared, but a dish that is more similar to a sausage product.

4. Place the chopped meat in the mold, press it moderately, add a few tablespoons of broth. Cover the mold with a sheet of foil so that its contents do not dry out after hardening, and put the mold in the refrigerator. This recipe used disposable foil pans, lightly greased. It is very convenient to remove the finished product from them.

5. Carefully cut the finished saltison into thick pieces, place it on a dish, decorate with herbs, and serve.

Saltison from the head

Saltison is a common Ukrainian dish. It is prepared from poultry, pork, beef and even fish. It always comes out very tasty. But, my recipe is for those who use a cheap product in its production, specifically pork head.

Ingredients for “Saltison from the head”:

• Pork (We use only the head without ears and pig.) - 1 pc.
• Onions - 3 pcs.
• Garlic - 5 teeth.
• Bay leaf - 6 pcs
• Allspice (Several peas.)

Production time: 300 minutes

Number of servings: 8

Recipe for “Saltison from the head”:

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