Saltison - 10 recipes at home with step-by-step photos

Saltison is a snack dish that can easily be offered to guests at a festive table, or you can pamper your household at breakfast with minced meatloaf, which goes well with fresh bread. Saltison can be prepared from various meat products, for example, from pork or beef head, or from offal. In the original, this snack is prepared inside the stomach, however, if this component is missing, you can replace it with a regular plastic bottle. The dish will captivate you with its pleasant aroma and rich taste.

Content

Saltison from pork head at home
Saltison from pork knuckle
Saltison in pork stomach
Homemade chicken saltison
Saltison from the liver
Homemade saltison in a bottle
Beef head saltison
Saltison from offal at home
Chicken saltison in a slow cooker
Turkey saltison

Saltison from pork head at home

Saltison from a pork head at home is a real meat delicacy that even an inexperienced cook who will be working with such a product as a head for the first time can handle the preparation. The process is quite lengthy, since the main component requires soaking and then stabilization, but the result is worth it!

Ingredients

–+ (servings)

Pig head 1 (things)
Salt 3 tbsp
Ground nutmeg 2 (tablespoons)
Ground black pepper 2 (tablespoons)
Bay leaf 5 (things)

Steps

27 hours

Saltison can be easily prepared at home.Cut the pre-soaked head into pieces and place it in a pan of water, add some salt and bring to a boil. Be sure to remove the foam with a slotted spoon and cook until done over a fire, slightly less than medium.
At the end of the heat treatment, remove the meat component, cool and separate the meat from the bones.
We cover the deep form with gauze folded in several layers.
Place some of the meat in a bowl, layering it with fat (for juiciness).
Season the ingredients with nutmeg, ground black pepper, and bay leaf.
Repeat the layers, making sure to add spices.
Lifting the edges of the fabric up, we tie it into a tight knot.
We install the load and leave the workpiece in the mold. Place on the refrigerator shelf for at least 12 hours.
Next, remove the gauze.
Cut the food into portions.
Saltison is ready at home! And serve it to the table, combined with black bread and mustard or horseradish. Bon appetit!

Saltison from pork knuckle

Pork knuckle saltison is a hearty and appetizing snack dish that will be an excellent alternative to store-bought sausage. Unlike store-bought meat products, this snack contains only natural ingredients. Prepare saltison and serve it for breakfast with slices of fresh bread.

Cooking time – 10 o’clock

Cooking time – 40 min.

Portions – 15.

Ingredients:

Pork knuckle – 2 kg.
Carrots – 2 pcs.
Onion – 1 pc.
Bay leaf – 4 pcs.
Gelatin – 2 tbsp.
Garlic – 4 teeth.
Salt – 2 tbsp.
Ground black pepper - to taste.
Ground allspice - to taste.

Cooking process:

Step 1. Place the washed pork knuckle in a deep pan, pour out the water and salt.Cook over low heat for two hours.

Step 2. After the time has passed, add the onion directly in the husk, peeled carrots, and seasonings into the broth - boil for another hour.

Step 3. Remove the main component from the pan and let it cool.

Step 4. Measure out 500 milliliters of broth and dissolve gelatin in it.

Step 5. Remove the meat from the bones.

Step 6. Cut the boiled carrots and peeled garlic cloves into small pieces.

Step 7. Mix the chopped meat with vegetables.

Step 8. Pour in 250 milliliters of broth with gelatin and mix well.

Step 9. Cut off the neck of a plastic bottle and fill it with a mixture of knuckle and additives, add a little broth - put it in the cold for 8-12 hours.

Step 10. If there is no bottle, put the workpiece in a mold covered with cling film.

Step 11. We “free” the stabilized product from the film or bottle.

Step 12. Cut and take a sample. Bon appetit!

Saltison in pork stomach

Saltison in pork stomach is a traditional recipe of Ukrainian cuisine, in which the stomach acts “as” a natural casing. Inside the shell we will place pork pulp and parts of the head, thanks to which the appetizer will harden without including gelatin in the main composition.

Cooking time – 12 hours 10 minutes

Cooking time – 40 min.

Portions – 20.

Ingredients:

Pork head – 1 pc.
Pork pulp – 1 kg.
Pork stomach – 1 pc.
Garlic – 2 heads.
Salt - to taste.
Ground black pepper - to taste.

Cooking process:

Step 1. Clean the pork stomach and soak it in water with a little vinegar and salt the night before cooking.

Step 2. Divide the head into small segments and rinse thoroughly under running water.

Step 3.Cut the meat and lard from the bones, add another 1 kilogram of pork pulp and cut everything into small cubes.

Step 4. Remove the husks from the garlic and chop.

Step 5. Add garlic, black pepper and salt to the sliced meat.

Step 6. Fill the stomach with the resulting mass, but do not overdo it.

Step 7. We sew up all the holes with thread.

Step 8. Immerse the semi-finished product in boiling water and boil for 90 minutes with the burner at minimum heat.

Step 9. Place the boiled saltison under a press until it cools completely.

Step 10. Then bake the stomach in the oven for 30 minutes at 200 degrees, cool again and you can take a sample by removing the threads.

Step 11. Cook and have fun!

Homemade chicken saltison

Homemade chicken saltison is less caloric than the traditional pork-based version. This appetizer will look great on the holiday table, and will also add variety to your morning diet, replacing store-bought ham with an unclear composition.

Cooking time – 8 hours

Cooking time - 30 min.

Portions – 10.

Ingredients:

Chicken – 1.5 kg.
Instant gelatin – 35 g.
Water – 100 ml.
Laurel leaf – 2 pcs.
Allspice peas – 3 pcs.
Black peppercorns – 3 pcs.
Garlic – 4 teeth.
Salt - to taste.

Cooking process:

Step 1. Remove the skin from the washed chicken, and also cut off one fillet so that the finished product is not too dry. We cut the bird into pieces and place it in a heat-resistant dish, fill it with water, and also add gelatin and seasonings.

Step 2. Place the pan with the meat in a pan of a larger diameter, pour water into the large pan and place it on the fire - simmer over low heat for 2-2.5 hours.With this heat treatment, the chicken will not reach a temperature of 100 degrees, which means it will simmer slowly and remain incredibly tender and juicy.

Step 3. Separate the finished meat from the bones, and strain the broth through gauze folded in several layers. We add chopped garlic and other spices to the bird if desired.

Step 4. Fill plastic bottles or tetra-packs with the chicken mixture, fill them with broth and after cooling completely, place them in the cold for 3-4 hours to stabilize and completely harden.

Step 5. Cut the delicious saltison into slices and start tasting. Bon appetit!

Saltison from the liver

Saltison from liver with semolina and garlic is quite simple to prepare, but you will have to boil it for at least two hours and then wait until it cools completely. But the end result will definitely appeal to all lovers of offal and natural meat snacks.

Cooking time – 5 hours

Cooking time - 30 min.

Portions – 7-8.

Ingredients:

Pork lard – 500 gr.
Pork/beef liver – 500 gr.
Semolina – 1 tbsp.
Eggs – 5 pcs.
Milk – ½ tbsp.
Garlic – 1 head.
Salt – 1.5-2 tsp.
Ground black pepper – 1.5 tsp.

Cooking process:

Step 1. Wash the liver thoroughly and cut into small pieces.

Step 2. Cut the lard into slightly larger cubes along with the skin.

Step 3. Grind the cloves of peeled garlic.

Step 4. Place the liver and lard in a heat-resistant bowl of a suitable size, beat in the eggs and add the garlic.

Step 5. Add semolina and mix thoroughly.

Step 6. Also add a little milk, salt and pepper - stir and let stand for about half an hour for the cereal to swell.

Step 7. After 30 minutes, fill a regular plastic bag without holes with the mass.

Step 8Let out all the air and tie tightly.

Step 9. Place the filled bag into another one and tie it too.

Step 10. Dip the workpiece into boiling water.

Step 11. Press the tails of the bag with a lid and boil for an hour, then turn the bags over to the other side and cook for another 60 minutes.

Step 12. Remove Saltison from the water, cool and “free” it from the bags.

Step 13. Cool in the refrigerator for a couple of hours and serve. Bon appetit!

Homemade saltison in a bottle

Homemade bottled saltison made from chicken is an incredibly tasty and appetizing snack, complemented by vegetables such as onions, bright carrots and hot garlic. In order for the food to harden, you must use gelatin; without this component, saltison cannot be prepared.

Cooking time – 4 hours

Cooking time – 25-30 min.

Portions – 7-8.

Ingredients:

Chicken – 700 gr.
Chicken gizzards – 300 gr.
Gelatin – 20 gr.
Onion – 1 pc.
Carrot – 1 pc.
Garlic – 2-3 teeth.
Bay leaf – 2 pcs.
Salt - to taste.
Ground black pepper - to taste.

Cooking process:

Step 1. Carefully rinse all meat components under running water and blot dry with paper towels.

Step 2. Place the stomachs in a saucepan and fill with water.

Step 3. Bring the component to a boil, get rid of the foam and boil for about 40-45 minutes.

Step 4. Place any parts of the chicken into another pan of water.

Step 5. Bring the bird to a boil over low heat, add the peeled onion, carrots and bay.

Step 6. When the meat is almost ready, add salt and pepper. If you are also using breast, then add it to the broth only now - simmer for another 20-25 minutes and remove from the burner.

Step 7Place the gizzards and poultry on a plate and let them cool a little.

Step 8. Measure out 500 milliliters of broth and strain; we won’t need any leftovers.

Step 9. Remove the skin and bones, cut the pulp into small slices and combine with chopped garlic.

Step 10. Cut off the neck of the bottle and fill it with chopped poultry and gizzards. We heat the broth, but do not bring it to a boil, and dilute gelatin in it - pour in the contents of the bottles.

Step 11. Cover the workpiece with cling film and put it in the refrigerator until completely frozen.

Step 12. Remove the stabilized product from the bottle by cutting it lengthwise.

Step 13. Cut the saltison into slices and serve – enjoy the incredible taste. Bon appetit!

Beef head saltison

Beef head saltison is a meat delicacy that can easily be prepared in your own kitchen, especially if you follow the proportions and follow the recommendations in the recipe below. This snack will pleasantly surprise you with its excellent taste characteristics.

Cooking time – 8 hours 30 minutes

Cooking time – 30-40 min.

Portions – 20-25.

Ingredients:

Beef head – 2-3 kg.
Laurel leaf – 3 pcs.
Water – 4 l.
Onion – 1 pc.
Garlic – 7 teeth.
Salt - to taste.
Ground black pepper - to taste.

Cooking process:

Step 1. Chop the head, wash it and put it in a saucepan, fill it with water, and boil until the meat begins to fall off the bones (usually this process takes from two to three hours).

Step 2. After cooking, cool the meat, remove it from the bone, and grind it through a meat grinder.

Step 3. Peel the onion and also pass it through the grill of a meat grinder.

Step 4. Squeeze the garlic into the resulting mass through a press.

Step 5.Add some broth in which the beef head was cooked.

Step 6. Sprinkle with black pepper and mix with a whisk until smooth.

Step 7. Pour the mixture into plastic or glass containers and put it on the refrigerator shelf until it hardens completely.

Step 8. Prepare and enjoy not only the result, but also the process!

Saltison from offal at home

Saltison from offal at home is a tasty and satisfying snack that is prepared from an assortment of products. For hardening, we recommend using a regular plastic bottle; in it, the food turns out not only appetizing, but also spectacular, thanks to its even and regular shape.

Cooking time – 4 hours

Cooking time – 30-40 min.

Portions – 8-10.

Ingredients:

Knuckle – 1 pc.
Kidneys – 3 pcs.
Heart – 1 pc.
Garlic – 8-9 teeth.
Red bell pepper – 1 pc.
Gelatin – 11 gr.
Cloves – 5 pcs.
Bay leaf – 3 pcs.
Black peppercorns – 8 pcs.
Ground chili pepper – 1 tsp.
Dried basil – 1 tsp.
Salt - to taste.
Soda – 3 tbsp.
Vinegar – 3-4 tbsp.

Cooking process:

Step 1. Before starting cooking, soak the shank in cold water for 2 hours.

Step 2. Then boil the shank along with the heart - remove the heart after an hour, season the broth with laurel, peppercorns, salt and cloves and cook for another hour. Let the meat components cool.

Step 3. Remove the film from the kidneys, make shallow cuts on the smooth side and generously sprinkle with soda - leave for 20 minutes. Afterwards, cut the product into pieces and rinse thoroughly, pour in vinegar and sprinkle with salt - leave for an hour, and then rinse with water again.

Step 4. Cut the cooled heart, shank, skin, garlic and bell pepper into small cubes.

Step 5. In a large bowl, mix the meat ingredients, vegetables, gelatin, salt and spices - fill the Tetra-Pak with the resulting mass. Fill the workpiece with broth, piercing the meat mixture with the tip of a knife so that more broth flows in. Place the semi-finished product in a saucepan, cover the bottom with a towel, fill it with water, just short of the edge, and boil for 60 minutes after boiling.

Step 6. At the end of the heat treatment, leave the saltison at room temperature until it cools, and then put it in the refrigerator to stabilize for 6-8 hours. Cut the finished product into portions, add mustard and serve. Bon appetit!

Chicken saltison in a slow cooker

Chicken saltison in a slow cooker is a lighter version of a meat snack, which is traditionally prepared from pork offal and head. The texture of the poultry dish is reminiscent of jellied meat, however, it has a richer taste due to the inclusion of ingredients such as garlic and allspice.

Cooking time – 12 hours 30 minutes

Cooking time - 30 min.

Portions – 12.

Ingredients:

Chicken fillet – 300 gr.
Chicken liver – 900 gr.
Chicken hearts – 250 gr.
Chicken gizzards – 250 gr.
Salt – 2 tsp.
Gelatin – 30 gr.
Ground black pepper - to taste.
Ground allspice - to taste.
Garlic - to taste.
Bay leaf - to taste.

Cooking process:

Step 1. Put all the meat ingredients, salt and bay leaves into the multicooker bowl - start the “Stewing” program, and set the timer to “3 hours”, cook under the lid and without adding water.

Step 2. After the beep, open the lid.

Step 3. We sort the meat into fibers and separate it from the bones, combine it with ground peppers and chopped garlic.

Step 4.Line a deep rectangular shape with film and lay out the meat, pressing with a spoon.

Step 5. Fill the workpiece with strained broth mixed with swollen gelatin and place it in the refrigerator overnight.

Step 6. The next morning, pulling the film, remove the saltison from the mold.

Step 7. Bon appetit!

Turkey saltison

Turkey saltison is prepared without adding gelatin. In order for the appetizer to freeze, it is necessary to include beef legs in the composition. And to reduce the time spent on cooking, we will use a pressure cooker; this modern technique will help you prepare a tasty and tender poultry saltison with minimal time loss.

Cooking time – 10 o’clock

Cooking time – 40 min.

Portions – 3 kg.

Ingredients:

Turkey – 2 kg.
Beef legs – 2 kg.
Ground black pepper – 2 tsp.
Ground red pepper – ½ tsp.
Ground sweet paprika – ½ tsp.
Granulated garlic – 2 tsp.
Laurel leaf – 6 pcs.
Onion – 1 pc.
Broth – 400 ml.
Salt - to taste.

Cooking process:

Step 1. Cut the turkey into small pieces and season with paprika, black and red pepper, garlic and salt - mix and place in a pan. Pour in a little water and place on the burner, cook for 6 hours at the lowest heat possible.

Step 2. We also divide the beef legs into parts and place them in a pressure cooker with water, bring to a boil and change the water. Season with bay leaf, onion and salt. Cook covered for 60 minutes.