Both saltison and brawn are made from pork head. If you are wondering how to prepare these undoubtedly delicious dishes, the answer is simple - they are prepared according to the principle of jellied meat.

For 1 pork head weighing 4-5 kg ​​you will need 1 kg of lean meat (pork), 2-3 pieces. pork legs, several pieces of parsley and celery roots, 1 teaspoon. spoon of allspice, 3-5 pcs. bay leaf, 100 g garlic, salt and ground black pepper to taste.

How to make brawn and saltison at home.

We start cooking by processing the pork head and legs: scrape off all the skin on the head and legs with a knife, remove the bristles, wash in hot water, chop the head into 2 or 4 parts. Also, we cut the meat into large pieces.

Soak the chopped head, legs and meat in cold water for several hours, changing it twice during this time. When we drain the water for the last time, we fill it with new water so that it is 2-3 cm higher than the meat.

Place the pan with the prepared meat on the fire and wait until it boils. While waiting for it to boil, remove the foam from the surface of the meat several times. When it boils, reduce the heat to a low simmer and cook for at least 2 hours.

Then, add parsley roots, celery, salt to taste, and cook for the same amount. 15 minutes before the end of cooking, add allspice and bay leaves. We try to see if the meat is cooked - it should easily peel off from the bones. If this does not happen, then you need to continue cooking. When ready, remove it from the broth into a bowl and let it cool.

Strain the broth, add finely chopped garlic and bring to a boil again.

Remove the bones from the meat and cut the flesh into 2-3 cm pieces, along with the cartilage, add ground black pepper to taste and if there is not enough salt in the meat, then add more salt.

We take large plastic food bags, fill them with meat and cold broth, tie them tightly and place them in a basin or other suitable container, and put pressure on top. We take the basin with its contents out into the cold.

Or you can do it another way - put the meat in silicone molds, fill it with broth and put it in the cold. In this case, no weight is needed.

We also prepare brawn at home from the above ingredients. We cut up the head and meat and cook it in the same way as for saltison. Place the finished meat without broth in a food-grade plastic bag, tie it tightly, tie the top with twine and put it in a cold place for 6 hours.

But you can do it differently. We place the finished meat in the processed pork colon or stomach and cook for 40 minutes or bake in the oven, approximately the same amount, after piercing it in several places so that it does not burst. Then, cool and, also, place in the cold.

Both saltison and brawn spoil quickly; these products can be stored, even in the refrigerator, for no more than a week. Therefore, in order to preserve them longer, they are rolled into jars.

We serve saltison and brawn with horseradish, mustard, pickled onions, or cut into slices and make canapés and holiday sandwiches.

In this article we will tell you how to prepare delicious brawn at home. This is a kind of sausage, which is popularly called saltison. There is a version that the Italians came up with it, but Slavic housewives can convince anyone of this. Each has its own recipe for cooking homemade saltison. We will share with you the most common ones.

There are a lot of different saltison recipes from pork. They were developed by housewives back in Soviet times. This dish, like jellied meat, was always served on the festive table as a cold appetizer.

According to the classic recipe saltison (brawn) cooked in the stomach of an animal, mainly cattle or pig. However, today it is very difficult to find such an exotic ingredient. It needs to be specially ordered from farmers. That's why saltison in pork stomach It’s very rare to find one today even in a store.

Housewives have learned to use other improvised devices instead of a stomach:

• gauze bags
• plastic bags
• plastic bottles

Taste cooked saltison this way is no different from saltison in the stomach. The main thing is to use the right products to make up the filling of the brawn.

We will tell you the two most common recipes for how to cook homemade pork saltison:

1. Saltison from pork head:

• if you managed to get a stomach, then you need to clean it well and then soak it in a solution of cold water, vinegar and salt for 12 hours;

• then process the pork head: chop it into small pieces, wash and clean it well;
• Cut the meat from the resulting pieces of pork head - ideally you should get 1 kg;
• cut 1 kg of pork tenderloin into small pieces, and then mix it with head meat, chopped garlic, allspice and salt (seasonings should be added to taste);
• fill the stomach with the resulting filling (just don’t fill it too tightly, because otherwise it will burst during the cooking process and all the contents will fall out);
• sew up the parts of the stomach through which you stuffed it well (use any thick thread for this);
• boil water in a deep saucepan, add salt, and then place the saltison in it (it should simmer over low heat for 90 minutes);
• remove the brawn from the water, place it on a flat surface and place something heavy on top of it (it should be kept under pressure until it cools completely);
• place the saltison in an oven preheated to 200 degrees (it should bake there for half an hour);
• cool homemade saltison cut into the pieces you need and serve.

1. Saltison from knuckle:

• boil 4 kg of pork knuckle in hot water (this process will take you at least 4 hours), and when the meat is cooked, it needs to be cooled, separated from the bone, and then cut into small pieces;
• the skin from the knuckle must be very carefully removed, the fat separated from it (it must be mixed with meat, chopped herbs, black pepper, salt and other spices to taste);
• Take any baking dish you have (for example, for a cupcake), cover its bottom with cling film (it should hang over the sides);
• Place the skin of the knuckle on top of the cling film, and on it - the filling, which must be pressed down with a heavy press and put in the refrigerator overnight so that the brawn hardens.

Chicken saltison

Chicken brawn is a lighter version of the dish that can be given even to small children, because it is both easier on the stomach and healthier than pork, because it is not so fatty.

How to cook saltison from chicken:

1. First, we prepare the meat and offal: everything needs to be cleaned, washed, and then filled with water and put on fire. For 3 hours you should cook in the same broth:

• 250 g chicken fillet (breast), the same amount of hearts and liver
• 2 chicken thighs
• 5 bay leaves
• a teaspoon of coriander and black peppercorns
• 6 cloves garlic

1. When the broth has boiled and cooled, remove the meat and giblets from it to chop them as desired.

1. There is no need to pour out the broth in which the meat was cooked. It must be strained, add one tablespoon of gelatin to it and put on low heat (it should not boil under any circumstances).
2. This saltison can be prepared in a bag from juice or milk. Fill it with meat and then fill it with broth.
3. Place the saltison in the refrigerator to cool overnight. In the morning, you can make delicious sandwiches with homemade brawn for breakfast for your household.

Saltison from the liver

Liver saltison can be prepared from any liver. In this recipe we will tell you, How make saltison from pork liver mixed with lard:

1. First, take 300 g of pork liver, wash it, peel it from the film, cut it into pieces, and then grind it in a meat grinder with the same amount of lard (it is better not to use a blender in this case, because pork liver is quite hard).
2. In the resulting minced meat, you need to add ingredients that will saturate the brawn with flavor:

• 2 chicken eggs
• one tablespoon of semolina
• a couple of tablespoons of flour
• 2 cloves garlic, minced
• black pepper and salt to taste

1. This saltison cannot be prepared in a bottle. Take a one and a half liter plastic container if you want to prepare chicken brawn. It is better to wrap minced liver for saltison in cling film, forming “sausages”.
2. Place the resulting “sausages” in boiling water and cook them for two hours over low heat.
3. Remove the brawn from the water, cool it and serve. It will taste like pate.

Saltison: photo

Fish saltison

A real delicacy is obtained by preparing saltison from sea fish. The taste and aroma are incomparable. If you serve this dish on a festive table, your guests will be absolutely delighted. How to make fish brawn:

1. You will need one kilogram each of salmon and cod. These are very delicate types of fish that go well together in taste:

• It is better to steam salmon using a slow cooker or double boiler
• Boil the cod in the broth, adding parsley root, onions and carrots

1. When the cod is boiled, remove it from the water to cool, strain the broth, add a tablespoon of gelatin to it and put on low heat until the gelatin in the broth is completely dissolved (do not let the broth boil).
2. While the gelatin mixture is cooking, shred the fish with a fork, mixing in the cod and salmon. Add chopped herbs and carrots, cut into slices, to the minced fish (use the carrots that were cooked with the cod).

1. Place the minced meat in any container (bottle, bag, baking dish), fill it with broth and put it in the refrigerator overnight so that the saltison hardens.
2. This dish should be served with horseradish mixed with apple sauce.

Despite the fact that preparing brawn takes a lot of time, there is nothing complicated in this process. Choose a weekend when you are not very busy and prepare delicious homemade sausage for your family.

Video: “How to cook brawn?”

For those who are just looking at how to prepare saltison from a pork head in a city kitchen so that it tastes, smells, and looks as similar as possible to a village product, I will say that this is not so difficult. The technology for preparing saltison is very similar to the technology for preparing jellied meat. For those for whom cooking real homemade jellied meat is not a problem, they can easily cope with saltison.

According to the village recipe, pork head saltison should be boiled in the stomach of a freshly slaughtered animal. This is the difference between a village saltison and a city one - the smell of the finished product is different, and the filling is cooked naturally and at home.

However, today you can only buy a stomach for saltison from a farmer on order. Processing a pork stomach to prepare saltison is troublesome, so it is unlikely that any of the villagers on the market put this exclusive product up for sale.

Saltison

So, as they say, “use what is at hand...” and there will be saltison on the festive table for the New Year.

Previously, saltison was considered a festive dish in the village and, like any festive dish, required a lot of time to prepare. Now everything is different. Saltison can be prepared any time the desire arises, and modern kitchen appliances reduce the cooking time for saltison from a pork head by several times.

But we will consider a semi-classical cooking option, because the classic way to prepare real rustic saltison from a pork head is to evaporate it in a Russian oven.

Ingredients for saltison:

• whole pork head with skin and ears – 1 pc.;
• meat (pork) – 1 kg;
• garlic – 100 g;
• bay leaf – 3-4 pcs.;
• allspice peas – 1 tsp;

• ground black pepper;
• salt.

Saltison at home

We won’t go into detail about the fact that you need to rinse the pork head well in hot water, carefully scrape off everything unnecessary from the surface with a knife and rinse again with hot water.

Depending on the size of the pork head, we chop it into 2-4, or even more, parts. We cut the meat into pieces the same size as the pieces of the chopped head. Fill all this with cold water in a bucket (or other container of a suitable size) and leave for an hour. During this time, drain the water twice, rinse the pieces of meat with cold water and refill.

This procedure, if necessary, will need to be repeated more than 2-3 times, and the meat will need to be soaked for more than an hour. The purpose of these washings is to wash out as much blood as possible from the pieces of meat, and to get as much clean water as possible after washing.

Place the washed pieces for saltison into a pan, pour in enough cold water to completely cover the pieces of meat, and put the pan with the contents on the fire.

Next is a procedure familiar to every housewife - when the water starts to boil, remove the scale from the surface. If the scale is difficult to remove, you need to reduce the heat. If this does not reduce the bubbling in the pan and prevents the foam from being removed, then add a little cold water to the pan and try to finish this as quickly as possible. Now cover the pan loosely with a lid and cook the saltison for 60 minutes.

After an hour, lightly add saltison and continue cooking for about 2 more hours.

About 10-15 minutes before the end of cooking, add bay leaves and peppercorns to the pan.

Saltison at home

At the end of cooking, remove the finished meat from the broth into a wide basin and let it rest, and strain the broth into a separate bowl.

When the meat has cooled, separate it from the bones and cut it into small pieces along with the cartilage. Lightly salt and pepper to taste. Mix everything and wait 5-10 minutes for the salt to melt and absorb. We taste, if necessary, add more salt. When hot, the contents of the saltison should be a little saltier than you would like the finished pork head saltison to be.

Instead of a pork stomach, we take strong plastic bags and fill them with pieces of meat and ears and fill everything with cooled broth. We tie the bags tightly, place them in a wide basin, put pressure on top, and put everything in the refrigerator or take it out onto a cold balcony.

You can not load the finished saltison with pressure, but put pieces of meat in cut-off plastic bottles, silicone molds, or use your imagination to give the frozen saltison a shape.

We remove the finished saltison from the shell, cut it into slices and serve with mustard, horseradish, vinegar, and pickled onions. Saltison from a pork head can be used to prepare holiday sandwiches, canapés, using all your imagination.

Saltison is a delicious meat dish whose homeland is considered to be Italy. It was the Italians who came up with an appetizer made from finely chopped meat and pork offal, seasoned with a lot of spices and garlic. Over time, the snack fell in love with Poles, Belarusians, Czechs, Ukrainians and Russians.

To prepare saltison, you can use various types of meat and offal, but it is more economical and reliable to prepare an appetizer from pig heads. After all, thanks to the gelatin that is released when the pork head is cooked, the broth hardens well.

Simple recipe

The taste of store-bought saltison will never replace the taste of homemade saltison, so any housewife can prepare the snack at home by following this recipe.

The first step is to thoroughly wash and clean the pig's head and ears from dirt. Then you should cut the pork head into 8 parts. First you need to cut out the pork tongue, then cut off the cheek on both sides of the head.

At the next stage, we cut the jaw, that is, we separate the upper from the lower. The top of the head needs to be cut in half. We also chop the resulting halves into two equal parts. And the lower jaw should be cut into 4 parts.

The result should be 8 pieces of pork head, two separately cut cheeks, two ears and a tongue.

To remove unnecessary mucus from your tongue, you need to soak it in ice-cold, salted water for 25 minutes.

Fill the resulting parts of the head, ears and tongue with water and cook until boiling. Then we pour the meat and water into the sink, wash it thoroughly, repeat the operation again, but this time, when the meat boils, add onions and carrots (without peel), bay leaf and peppercorns. Cover the meat with a lid and cook for about 5 hours over low heat.

At the end of cooking, salt the broth, let it simmer for a couple of minutes and remove the pan from the heat. Place the tongue in ice water to easily remove the film from it. Carefully, using a large slotted spoon, remove the meat into a deep bowl. Strain the broth through cheesecloth into a clean container.

While the meat is cooling, you can prepare the bottles for the saltison to harden.

To do this, you need to cut off the top of clean and dry bottles.

Separate the cooled meat from the bones and remove the film from the tongue. Finely chop the tongue and meat. You can also cut your ears into saltison, or you can use them in preparing another dish. It depends on the taste preferences of each person.

Squeeze the garlic into the chopped meat through a press, add spices and ground black pepper to taste, mix thoroughly.

We put the meat in the prepared bottles and fill it with not hot broth. Let the saltison harden in the refrigerator overnight. In the morning, remove the snack from the bottles and cut into circles about 1 cm wide.

Homemade saltison is ready! The dish is perfect for a holiday table, as well as for daily use.

1. The pork head for saltison should be light yellow, that is, the head of a young pig.
2. To prevent the dish from becoming bitter, you need to cut out the pig's eyes.
3. Before cutting the head, it is better to cover the work surface with oilcloth or paper.
4. To make it easier to get a snack out of a bottle, it is better to cover it with cling film, the edges of which will protrude from the end of the bottle level, which will help you easily pull out the dish.
5. The cooking time for saltison can be reduced. To do this, you can boil the pig's head for about 1 hour and 40 minutes and add about 15 g of soluble gelatin to the hot, strained broth.

How to make saltison from pork heads in Ukrainian

The Ukrainian people have loved the meat snack made from pig heads since ancient times. When a pig is slaughtered in a Ukrainian village, a holiday is planned! After all, sausages are made from blood, meat, lard and intestines, and saltison is made from a pig’s head and stomach!

For saltison in Ukrainian you will need the following ingredients:

• pork head – 1 pc.;
• pork stomach – 1 pc.;
• pork lard – 200 g;
• lemon – 1 pc.;
• carrots – 1 pc.;
• onions – 1 pc.;
• corn grits – 250 g;
• garlic – 5-7 cloves;
• salt, spices to taste;
• black peppercorns – 5 peas;
• bay leaf – 4 leaves.

Cooking time – 9-10 hours.

Calorie content per 100 g – 290 kcal.

First you should wash, clean and cut the pig's head into 8 parts. Then bring the meat to a boil, drain the water, wash the meat and the cooking container and fill the head with water again, let the meat “boil”, add vegetables, bay leaves, peppercorns and leave to simmer over low heat for about 5 hours.

Next, let's deal with the pork stomach. To prevent a specific smell from being present in the finished dish, you should turn out the stomach, pour the juice of half a lemon over it, then rub it with three tablespoons of salt and set aside for 9 minutes.

After this procedure, you need to wash the stomach under the tap, fill it with running water, add one bay leaf and a couple of crushed peppercorns, squeeze the second half of the lemon into the water and put the squeezed lemon into the stomach. The stomach should remain in this “marinade” for an hour and a half.

To completely get rid of the unpleasant odor, the pork stomach should be rubbed well with corn grits and rinsed with water.

Separate the cooked meat from the bones and, together with the cooled and peeled tongue, cut into cubes. We also cut the lard into small cubes. Season the chopped meat with salt, pepper, add spices, garlic through a press, mix thoroughly with lard, add broth to the chopped products, mix thoroughly.

Now you need to fill the pork stomach with meat and sew it up. Cook the stomach and meat over low heat in a mixture of the remaining broth and water for about an hour and forty minutes.

The cooked stomach must be placed under pressure of about 2.5 kg for 2-3 hours.

Saltison in Ukrainian is ready!

Helpful Tips:

1. To prevent saltison from bursting, you need to throw it into boiling water.
2. In order to release excess air from the saltison, you need to make small holes with a needle or toothpick.
3. Do not stuff the pork belly too tightly with meat, as it shrinks during cooking.

To enjoy a homemade meat dish and surprise your guests, you don’t need to run to the store for sausage, because thanks to these recipes and a little effort you can prepare a magical homemade saltison from an ordinary pig’s head!

Each of us probably knows what kind of dish this is, which is sometimes also called brawn. Pork head saltison is prepared from pork meat, kidneys, liver, heart and lungs. This is not a particularly high-calorie product; you can easily eat it, but not often and not in large quantities. It originated in ancient times in Russia, and is now a traditional dish in Belarus, Ukraine, Poland and Italy. A little healthy as it consists of many types of meat. We will figure out how to prepare it in this article.

Initial stage: choosing a head

In order to make saltison from a pig's head, you first need to purchase it yourself, for example, buy it. What are the selection criteria? The most basic one is that it is very desirable that it is not too oily. To correctly determine this, you need to carefully examine her cheeks, since a thick layer of fat will indicate that the head itself is very fat. As a result, the finished dish itself will turn out to be too fatty and far from the most delicious.

It happens, and very often, that the sellers themselves trim off almost all the meat from this part of the carcass, and you will only get a bare skull with ears, which, by the way, must be present, because a saltison without ears is no longer a saltison. A few more requirements: make sure that the head is without stubble, clean and fresh, with a clean patch. Ask the seller to cut it into five or six pieces for you.

Did you buy it? Now we will tell you how to cook pork head saltison at home.

Preparing for cooking the head and cooking itself

Before starting cooking, you need to wash your hair very thoroughly, clean it well and scrape it almost white. After this, soak it in cold water for two to three hours in order to get rid of any remaining blood as much as possible. We must repeat this procedure (soaking) several times. According to the standard recipe, in order to prepare saltison from a pork head weighing three kilograms, we will need approximately one more kilogram of beef.

Place it all in a large saucepan, add water and boil. After boiling, drain the water and fill it with cold water again. We do this three times, and only in the third water will we cook the beef and pork head. The cooking process lasts from four to six hours. The time depends on the age of the pig. When the meat pulls freely from the bones, it is ready. It's time to drain the broth.

Crumble saltison ingredients

To continue preparing saltison from a pork head, its components must be chopped. We wait for the cooked meat products to cool a little, and then we separate the meat from the skull bones with our hands. We throw away some of the insides, such as the brain, gums, eyes; they will not be useful to us in the future.

Cut off the tongue and carefully remove the skin from it. We pick up a knife, because it’s time to work with it. We chop the lard, tongue, ears, pork skin into cubes, you can cut it into strips, that is, we do it the way you like. We cut the beef piece in the same way.

We complete the pork head saltison recipe

Well, all we have to do is mix all the ingredients and form a saltison. Add a dozen crushed or chopped garlic cloves, pepper and salt to the container with chopped meat pieces - to your taste. Mix all this very carefully, slowly, until you get a perfect homogeneous mass. You can add a little broth. Now we face a very important final stage. Place the resulting mass in a plastic bag, tie it and place it under some kind of pressure.

To give it shape, you can put the mass in a container and press it with a weight. After complete cooling, place the future dish in the refrigerator. In about eight hours, pork head saltison will be ready at home. There is a more complicated recipe, in which the pork stomach is processed, and saltison is formed in it. But this is mainly done by those housewives who slaughter their own pig in their own yard and prepare the dish we are considering only from their own products. So we'll leave that for another time.

A simple and quick way to prepare saltison

In conclusion, we will provide a recipe for how to cook pork head saltison quickly and easily. There are several such methods, one of which we will now describe. Ingredients: pork head, two carrots, two onions, spices, garlic, salt. For ease of preparation, it is advisable to chop the heads in half. We cut out the eyes and tongue, soak the head and tongue for three hours in cold water, while periodically changing the water. Then we rinse our hair with running water.

We collect all the ingredients in a saucepan and cook for four hours. Add onions and carrots, salt, cook for another hour. Add pepper, bay leaf and cook for another 30 minutes. Throw out the onions and carrots. We wait for it to cool down and peel off the tongue and separate the meat. We cut everything finely, you can pass it through a meat grinder with a large attachment installed. Squeeze out the garlic. We put all the contents in a cloth, tie it, put it under a weight and place it in the refrigerator. Serve, cut like sausage, with potatoes and mustard. Bon appetit!