Food and drinkRecipes

Saltison at home: the recipe for cooking

Preparing saltison at home is not as 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 to the 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.

Traditional Recipe

We present the traditional recipe saltisona. At home, you can prepare a dish that contains different types of meat products. To do this, you need one raw stomach (can be replaced with large intestines), 3 kilograms of any meat, peeled garlic head, 700 grams of fat, a large spoonful of salt, a small spoon of coriander, black pepper ground, bay leaf and cloves. If desired, you can add a small spoon of cumin.

Preparatory work

We begin with the treatment of the stomach or intestines. They should be washed very carefully and poured with salt. Leave half-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 and leave to the side. 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.

Delicious saltison

Stomach once again washed with boiling water, and then with cold 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 the prepared stuffing. 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 pierced with a toothpick in several places. Spread it in a pan with cold water and add salt, bell pepper, bay leaf, onion and cloves. We cook 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 on a baking sheet, 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. Then we shift it into the refrigerator, not removing oppression. Saltison is prepared at home easily. Most of the time is occupied by the preparatory work.

Saltison from chicken

Of course, traditionally, this dish is made from pork offal. 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. Cut the giblets and chicken meat into a saucepan and cook. After boiling the water, we remove foam and reduce fire. Also add all the spices and salt. Saltison is cooked at home for about 2.5 hours. Then we take the meat and offal, and add the crushed garlic to the broth. Mix well and let us brew. Further, broth filter and add gelatin into it. It must be dissolved, but you can not boil it. Cut off the by-products and meat in 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. 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 the processed by-products (except the liver) are placed in a saucepan, poured cold water and cook until boiling. Then merge the water and pour a new one. Now we cook all the meat products (including the liver) 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 pan with broth and cook for 1-1.5 hours. Then we take it out of the pan, put it under pressure and clean 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!

Similar articles

 

 

 

 

Trending Now

 

 

 

 

Newest

Copyright © 2018 en.birmiss.com. Theme powered by WordPress.