Making saltisone 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 composition, this product can be compared with a German brawn. Saltison is prepared from offal, lard and spices. The most tender product is obtained from pork (head, shank, etc.). But for cooking, you can use offal and meat of other species or combine them.
Traditional recipe
Introducing the traditional Saltison recipe. At home, you can cook a dish that contains different types of meat products. To do this, you need one raw stomach (you can replace it with large intestines), 3 kilograms of any meat, a peeled head of garlic, 700 grams of bacon, a large spoon of salt, a small spoon of coriander, ground black pepper , bay leaf and clove. Optionally, add a small spoonful of caraway seeds.
Preparatory work
We start by treating the stomach or intestines. They must be washed very thoroughly and sprinkled with salt. We leave semi-finished products for at least 12 hours. Then 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.
We thoroughly rinse the semi-finished products with water and set aside. Now let's get into the filling. We cut the meat and fat in not very large pieces and put it in a bowl. Add spices, salt, pepper and chopped garlic to the cup. We mix everything very well. Now everything is ready for the formation of Saltison.
Tasty Saltison
The stomach is washed again with boiling water, and then with cold water. After that, we turn it so that the fatty streaks are inside. We tie one edge near the intestines and stuff it with cooked minced meat. Then we sew up the stomach or tie the second edge in the intestines. To do this, use a culinary or ordinary thread. So that the saltison does not burst during the cooking process, it must be pierced with a toothpick in several places. We spread it in a pan with cold water and add salt, pepper, peas, bay leaf, onion and cloves. Cook for about 1-1.5 hours. Then we cool it in the broth and put it under oppression. After that we remove the saltisone, cooked at home, in the refrigerator for 12 hours. Serve with horseradish or mustard.
Second way
Ready boiled saltisone 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. Bake the dish until golden brown. It takes about 20 minutes. Then we put the saltison under oppression and leave to cool. Next, we transfer it to the refrigerator, without removing the oppression. Saltison at home is easy to prepare. Most of the time is spent on preparatory work.
Chicken Saltison
Of course, traditionally, this dish is prepared from pork offal. But you can use the meat, stomachs, liver and heart of the chicken. Such a saltison will turn out dietary. It will take to prepare 300 grams of chicken breast, 2 chicken thighs, 250 grams of liver and hearts, a few sheets of laurel, a small spoonful of gelatin, peas of pepper, a few cloves of garlic (quantity optional) and a box of dairy products or juice.
Offal and
chicken lay out in a pan and cook. After boiling water, remove the foam and reduce the heat. Also add all the spices and salt. Saltison at home, cook for about 2.5 hours. Then we get 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 not boiled. We cut offal and meat into small pieces, salt and pepper. We cut off the top of the box and put the minced meat in it. After this, pour in the broth, trying to evenly distribute it inside. We do it slowly, allowing it to penetrate and soak into the stuffing. We leave the dish in the refrigerator until it freezes. Then chop it and serve.
Pork Liver Saltison
We offer another recipe for saltisone. At home, for its preparation we use pork liver as the main ingredient . It turns out a very tasty and mouth-watering 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. We spread all processed offal (except the liver) in a pan, pour cold water and cook until it boils. Then we drain the water and pour a new one.
Now we cook all meat products (including the liver) for 2 hours. Then add all the spices and cook for another hour. We carefully wash the intestines. We take out meat products from the pan, and leave the broth and filter. Separate the meat from the bones and cut into small cubes. Pass the liver through a meat grinder. We pour one and a half glasses of broth and dilute gelatin in it. Then pour it into the stuffing. Add spices and salt to taste. We stuff the intestine with minced meat and tie it on both sides. Put saltisone in a pot with broth and cook for 1-1.5 hours. Then we take it out of the pan, put it under oppression and put it in the refrigerator. Here it turned out, aromatic and tasty, saltisone. A recipe with a photo will always help you do everything correctly. Enjoy your meal!