Saltison (the name and the dish itself is borrowed from Italian cuisine) is a traditional meat product for residents of Poland, Belarus, Moldova, Ukraine and Russia. In appearance and recipes, it resembles a German brawn. Preparation saltison at home - a traditional (especially in rural areas) way of economical use of slaughter animals. However, at present, industrial enterprises that produce meat and sausage products also do not avoid resorting to such recipes - it is very beneficial.
What is Saltison made from?
Prepare saltison from offal, lard and goat. You can use some offal and meat of other animals (for example, beef and / or veal, lamb) with pork. Alternatively, you can prepare liver saltison. It should be noted that saltison from pork is much more tender.
We prepare saltison
So, Saltison, a traditional recipe, using meat from different animals.
Ingredients:
- 1 raw pork stomach or intestines thick (you can buy in the market even peeled);
- 2.5-3 kg of any meat (pork, beef, veal, lamb or mixture);
- 500-700 g of pork fat or fatty fat - someone likes it, it's a matter of taste;
- 1 rather big head of garlic;
- 1 tablespoon of salt;
- at will - 1 teaspoon without a hill of cumin seed;
- as many seeds of coriander;
- ground black pepper;
- ground laurel leaves and cloves - a little.
Preparation:
Prepare the shell and stuffing. Raw pork stomach is well rinse, we pour salt for at least 12 hours. After that, salt is washed and carefully cleaned on both sides with a knife, it is good for at least 2 hours to soak the stomach in water with vinegar, and then rinse. If we use intestines, we all do the same. We cut all the meat into small pieces, as for the filling with homemade sausage, we add salt, pepper, add dry ground spices (you can use ready-made mixes, only without salt, sodium glutamate and other useless additives), chop the garlic with a knife and add to the meat mass. All thoroughly mixed. Prepared pork stomach (or gut) we rinse with boiling water, then again with cold water, turn inside out, fat veins inside, tightly stuff the prepared filling and sew up the edges with a chef's thread (if the gut, we knot the knots at the edges). You can use just thick cotton threads, twine.
It is necessary to pierce Saltison toothpick before cooking in several places from different directions. Fill Saltison with cold water, dissolve 1-2 tablespoons of salt, add 5-8 leaves of bay leaves, 5-8 peas of pepper, 1-2 onions, in which we stick 3-4 flowers
Another variant of saltison preparation
Alternatively, after cooking, Saltison may be placed on a greased baking sheet and baked in an oven for 20 minutes before a crust at 200 ° C. Then put under pressure, and when it cools down, place it in the refrigerator (again, with oppression). Saltison with horseradish and / or mustard is served. It is also good to serve vegetable raznosoly and a glass of pepper, vodka or berry tincture.