Seltz is an incredibly tasty sausage product that comes in many varieties. Meat snacks are prepared from various types of meat and offal. To prepare pressed meat you do not need to have great culinary skills, much less be a chef of the highest category. Any housewife can handle the brawn. This wonderful semi-finished product cannot be compared with its store-bought counterparts. Your own version will be a thousand times more appetizing.
Homemade pork knuckle brawn
Homemade brawn made from pork knuckle turns out to be mega appetizing and budget-friendly. It’s not difficult to prepare a delicious snack. And the rich meat taste will be many times better than that of a purchased product from any supermarket. Whatever you say, dishes prepared with your own hands cannot be compared with anything.
- Pork knuckle 1.9 (kilograms)
- Water 2 (liters)
- Bulb onions 1 (things)
- Garlic 1 head
- Allspice peas 4 (things)
- Carnation 4 (things)
- Bay leaf 3 (things)
- Salt 1 (tablespoons)
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Wash the shank and place it in a deep pan for cooking. -
Fill with water. Place the pan on the middle burner. Boil, not forgetting to skim off the resulting foam with a slotted spoon. Minimize heat. -
Salt, season with cloves, bay leaves and allspice peas. Wash the onions and garlic and plunge them into the broth, right in their peels. -
Simmer under the lid at a low simmer for about 3 hours. -
Carefully remove the hot shank from the broth, cool and separate from the bones. Cut into large pieces along with the skin. Strain the broth. -
Line the container with cling film and lay out the meat. Pour in broth until it just covers the meat. Freeze the remaining concentrated broth or use it to prepare other dishes right away. -
Wrap with film or bag. Refrigerate until completely set. 12 hours will be enough. -
Free the frozen brawn from the film and use it for its intended purpose. -
Cut into pieces and invite them to taste the meat appetizer. Bon appetit!
Pork head brawn
The pork head brine looks delicious. But I warn you right away, the dish is not for everyone. The cooking process seems simple, but you will have to do some magic. The dish is sure to resonate with avid meat eaters. Especially the male half will appreciate the aromatic snack.
Cooking time – 12 hours 20 minutes
Cooking time - 20 minutes.
Portions – 10
Ingredients:
- Pork head – 1 pc.
- Ground black pepper - to taste.
- Allspice peas – 5 pcs.
- Bay leaf – 4 pcs.
- Salt - to taste.
- Garlic - to taste.
Cooking process:
Step 1. Scrub the pork head thoroughly and rinse.
Step 2. Cut into pieces, cutting off the ears, forehead, cheeks and tongue.
Step 3. Place in a deep pan to cook the dish. Fill with water. Place on the middle burner. Boil, not forgetting to skim off the resulting foam with a slotted spoon. Minimize heat. Salt, season with bay leaf and peppercorns.Simmer under the lid at a low simmer for about 3 hours.
Step 4. Carefully remove the hot meat from the broth, cool and separate from the bones. Strain the broth, freeze or use it to prepare other dishes right away. Pepper the meat and season with chopped garlic. Stir. Fold clean gauze in several layers.
Step 5. Place the meat on cheesecloth. Tie it in a knot.
Step 6. When the meat has cooled, refrigerate it by placing a weight on top. Leave for 8 hours.
Step 7. After the specified time, remove the brawn from the refrigerator.
Step 8: Remove the gauze.
Step 9. You will get a dense meat preparation.
Step 10. Cut the frozen brawn into pieces and invite them to taste the meat snack. Bon appetit!
Homemade brawn in a bottle
Anyone can prepare brawn in a bottle at home. In principle, there shouldn’t be any difficulties, but you will need a strong assistant to cut the head. If you don’t have one, ask to have the head cut off right at the market. I don't think they will refuse you. The brawn prepared in this way looks attractive and will decorate any festive event.
Cooking time – 12 h. 00 min.
Cooking time - 20 minutes.
Portions – 6
Ingredients:
- Pork head – 5 kg.
- Large onions – 0.5 pcs.
- Garlic – 3 cloves.
- Allspice peas – 10-15 pcs.
- Ground black pepper – 2 pinches.
- Bay leaf – 4-5 pcs.
- Salt – 1 tbsp.
Cooking process:
Step 1. Scrub the pork head thoroughly and rinse.
Step 2. Cut into pieces, cutting off the ears, forehead, snout, cheeks and tongue. Remove the eyes; they won't be needed.
Step 3. Place in a deep pan to cook the dish. Salt, season with bay leaf and peppercorns. Add half of the peeled onion.Fill with water. Place on the middle burner. Boil, not forgetting to skim off the resulting foam with a slotted spoon. Minimize heat. Simmer under the lid at a low simmer for about 3 hours.
Step 4. Carefully remove the hot meat from the broth, cool and separate from the bones. Strain the broth, freeze or use it to prepare other dishes right away.
Step 5. Pepper the meat and season with chopped garlic. Stir.
Step 6. Cut the neck of the plastic bottle. Fill it with seasoned meat. When the meat has cooled, refrigerate it to stabilize. Leave for 8 hours.
Step 7. After the specified time, remove the container from the refrigerator.
Step 8. Cut the bottle and take out the brawn. Cut the frozen brawn into pieces and invite them to taste the aromatic snack. Bon appetit!
Homemade chicken brawn
Homemade chicken brawn turns out incredibly tender and tasty. The dietary version of the meat product will appeal to everyone who watches the calorie content of their food intake. The cooking process will not burden you much and will bring you a lot of pleasure. Even a beginner can easily make this dish.
Cooking time – 15 h. 00 min.
Cooking time - 20 minutes.
Portions – 10
Ingredients:
- Chicken – 2 kg.
- Bell pepper – 1 pc.
- Onions – 1 pc.
- Spices - to taste.
- Garlic - to taste.
- Carrots – 2 pcs.
- Greens - to taste.
- Instant gelatin – 20 g.
- Lavrushka - to taste.
- Black peppercorns - to taste.
Cooking process:
Step 1. Cut a large chicken carcass into pieces.
Step 2. Peel the carrots with a housekeeper and rinse the bell peppers. Remove the skin from the onion.
Step 3. Prepare spices to taste.
Step 4. Place the chicken parts, carrots and onions into the multicooker bowl.Fill with water. Set the “Cooking” mode, after boiling, remove the resulting foam with a slotted spoon. Simmer for 2 hours under the lid. If cooking on the stove, place the pan on the middle burner. Boil, not forgetting to skim off the resulting foam with a slotted spoon. Minimize heat.
Step 5. After an hour, add salt, bay leaf and peppercorns.
Step 6. Chop the sweet pepper into cubes, after removing the core. Peel the garlic.
Step 7. Chop the cooked carrots randomly.
Step 8. 20 minutes before cooking, season the broth with your favorite spices.
Step 9. After the program ends, remove the meat and cool.
Step 10. Separate from the seeds.
Step 11. Divide the meat into fibers.
Step 12. Dilute gelatin according to the instructions on the back of the package.
Step 13. Strain the broth. And send the gelling mass into it.
Step 14. Combine the chopped meat with vegetables and herbs. Season with chopped garlic.
Step 15. Pour in the broth and stir.
Step 16: Taste and adjust if necessary.
Step 17. Prepare a container into which you will pour the mixture. I have cut bottles and a plastic tray. Fill them up.
Step 18. Tighten with film or bag.
Step 19: Refrigerate until completely set. 12 hours will be enough. Free the frozen brawn from the film and molds and use for its intended purpose.
Step 20. Cut into pieces and invite them to taste the meat snack. Bon appetit!
Seltz with gelatin
The brawn with gelatin turns out incomparable. The dense texture with a lot of meat will absolutely please avid meat eaters. At first glance, the cooking process will seem more complicated than it actually is. Cook with pleasure, and you will forget what a store-bought product is.The homemade version is many times more appetizing and tastier.
Cooking time – 15 h. 00 min.
Cooking time - 30 min.
Portions – 6
Ingredients:
- Pork – 1 kg.
- Water – 0.5 tbsp.
- Gelatin – 40 gr.
- Dill – 1 tbsp.
- Onions – 1 pc.
- Parsley root – 1 pc.
- Parsnip – 1 pc.
- Spices - to taste.
- Salt - to taste.
Cooking process:
Step 1. Cut the pork into pieces and place it in a multicooker bowl along with peeled onions, parsley root and parsnips. Fill with half a multi-glass of water. Set the “Stew” mode, add salt and cook covered for 1.5 hours. If cooking on the stove, set it to the middle burner. Boil, not forgetting to skim off the resulting foam with a slotted spoon. Minimize heat.
Step 2. After the program ends, remove the meat and cool. Separate from the seeds.
Step 3. Divide the meat into fibers and cut. Place in a slow cooker, after removing the roots and onions.
Step 4. Add chopped herbs. Taste and adjust if necessary. Dilute the gelatin according to the instructions on the back of the package and pour into the contents. Turn on the “Simmering” mode for 50 minutes.
Step 5: While the meat is cooking, prepare the trimmed bottle. Cool the finished mixture until warm. Fill the bottle. Cover with film or bag. Refrigerate until completely set. 12 hours will be enough.
Step 6. Cut the frozen brawn into pieces and invite them to taste the meat snack.
Step 7. Bon appetit!
Beef brawn
Beef brawn is a great option for a hearty breakfast or snack. The rich meat dish is mostly loved by the male half, but female meat-eaters are unlikely to refuse to enjoy a piece of the aromatic snack.The main difficulty is to cook the head and wait for the final product to harden. And anyone can handle this recipe.
Cooking time – 12 h. 00 min.
Cooking time - 30 min.
Portions – 10
Ingredients:
- Beef head part – 2-3 kg.
- Water – 4 l.
- Onions – 0.5 pcs.
- Garlic – 6-7 cloves.
- Ground black pepper - to taste.
- Bay leaf – 2-3 pcs.
- Salt - to taste.
Cooking process:
Step 1. Scrub the beef head thoroughly and rinse. Cut into pieces. Place in a deep cooking pan. Fill with water. Place on the middle burner. Boil, not forgetting to skim off the resulting foam with a slotted spoon. Minimize heat. Salt and season with bay leaf. Simmer under the lid at a low simmer for about 3 hours.
Step 2. Carefully remove the hot meat from the broth, cool and separate from the bones. Strain the broth. Cut half of the peeled onion.
Step 3. Grind the cooled meat and prepared onion in a meat grinder.
Step 4. Pass the peeled garlic through a press into the meat mixture.
Step 5. Pour in the strained broth.
Step 6. Season with ground pepper and stir until smooth.
Step 7. Place the workpiece in molds; for convenience, you can cover it with cling film. Cover it up. Refrigerate the molds. Leave for 8 hours.
Step 8. After a while, remove the brawn from the refrigerator. Cut the frozen brawn into pieces and invite them to taste the meat appetizer. Bon appetit!
Pig ear brawn
Pig ear brawn is an original budget snack that perfectly replaces sausages and similar semi-finished meat products. A snack prepared in this way is good as an independent treat or as a delicious breakfast sandwich.
Cooking time – 16 h. 00 min.
Cooking time - 30 min.
Portions – 6
Ingredients:
- Pig ears – 6 pcs.
- Soy sauce – 120 ml.
- Granulated sugar – 1 tbsp.
- Leek – 1 pc.
- Garlic – 70 gr.
- Black peppercorns – 8-10 pcs.
- Allspice peas – 5-7 pcs.
- Bay leaf – 3 pcs.
- Ginger root – 70 gr.
- Salt – 1.5 tbsp.
Cooking process:
Step 1. Scrub and rinse the pig ears, place them in a deep pan for cooking.
Step 2. Fill with water. Place on the middle burner. Boil, not forgetting to skim off the resulting foam with a slotted spoon. Minimize heat.
Step 3. Add peeled and chopped ginger root.
Step 4. Throw in the peeled garlic cloves and bay leaves.
Step 5. Add salt and sugar.
Step 6: Season with peppercorns.
Step 7. Pour in soy sauce. Simmer under the lid at a low simmer for about 3 hours.
Step 8. Carefully remove the cooked ears from the broth and cool. Strain the broth. Measure out 2 cups, chop some garlic, and add to the reserved broth.
Step 9. Pour some broth into the prepared pan.
Step 10 Lay out a layer of ears.
Step 11. After pouring the broth into the layers, fill the mold with the boiled ears.
Step 12. Cover the pan with cling film.
Step 13. Place a weight on top. Refrigerate until completely frozen. 12 hours will be enough.
Step 14. Free the frozen brawn from the film and shape.
Step 15. The snack turns out dense and holds its shape well.
Step 16. Cut into pieces and invite you to taste this luxurious delicacy.
Step 17. Enjoy!
Liver brawn at home
Homemade liver brawn is my favorite version of a wonderful snack. If you love organ meats like I do, you must enjoy liver brawn.The appetizer comes out bright and juicy and will look great on the holiday table. Your guests will not even realize that the treat was prepared at home.
Cooking time – 12 h. 00 min.
Cooking time - 30 min.
Portions – 4
Ingredients:
- Chicken liver – 400 gr.
- Carrots – 0.5 pcs.
- Onions – 2 pcs.
- Salted lard – 250 gr.
- Ground black pepper - to taste.
- Chicken eggs – 3 pcs.
- Universal seasoning - to taste.
- Gelatin – 10 gr.
- Semolina – 150 gr.
- Salt - to taste.
Cooking process:
Step 1. Trim the fat and films from the chicken liver, rinse and place the offal in a deep pan.
Step 2. Chop the salted lard into squares and combine with the liver.
Step 3. Chop the peeled onions randomly. Grate the carrots and chop them into cubes. Throw vegetables to the liver.
Step 4. Break the eggs into a bowl. Add universal seasoning, pepper and salt.
Step 5. Add semolina and gelatin.
Step 6. Stir the mass and leave to swell for about an hour.
Step 7. Take collagen film, which is sold in specialized stores. Fill it with the prepared mass and tie the ends tightly.
Step 8. Place the brawn in a cooking container. Fill with water and cook at minimum temperature for about 2 hours.
Step 9. Cool the hot brawn completely at room temperature. Then refrigerate to stabilize overnight. Free the frozen brawn from the film and use it for its intended purpose. Cut into pieces and invite them to taste the delicious appetizer. Bon appetit!
Pork skin brawn
Pork skin brawn turns out incredibly tasty.Having treated yourself to such an appetizer, your guests are unlikely to guess what the dish was prepared from and will be pleasantly surprised by the taste of the original dish. Aromatic spices perfectly complement and flavor the final product. Anyone who has never tried such brawn will be very impressed.
Cooking time – 14 h. 30 min.
Cooking time - 30 min.
Portions – 10
Ingredients:
- Pork skin – 1.2 kg.
- Hot red pepper - to taste.
- Onions – 2 pcs.
- Spices - to taste.
- Garlic – 2 heads.
- Allspice peas - to taste.
- Vegetable oil - for frying.
- Bay leaf – 3 pcs.
- Salt - to taste.
Cooking process:
Step 1. Scrub the skins and rinse in hot water. Place in a large container. Fill with cold water. Throw in the bay leaves and peppercorns. Place on moderate heat. Add spices if desired, cook for 1.5 hours, reducing heat after boiling and remembering to remove noise.
Step 2. Season generously with salt and cook for another half hour. Remove the cooked skin from the broth and strain the broth. The concentrated broth can make a stunning dish. If you don't want to use right away, freeze.
Step 3. Chop the peeled onion and sauté in vegetable oil until transparent.
Step 4. Twist the skin in a meat grinder, season with chopped garlic, fried onions, hot pepper and spices. Stir.
Step 5. Line the pan with foil or cling film. Lay out the crushed mass and smooth it out. Wrap with film or bag. Refrigerate until completely set. 12 hours will be enough.
Step 6. Cut the frozen brawn into pieces and invite them to taste the original appetizer. Enjoy!
Pork foot brawn
Pork leg brawn has a rich meaty flavor and a dense texture that holds its shape perfectly. There is no need to use additional gelatin for this recipe. The ingredients contain enough of their own gelling components. This brawn is suitable for a hearty breakfast and a hearty snack.
Cooking time – 13 h. 00 min.
Cooking time - 30 min.
Portions – 6
Ingredients:
- Pork knuckle – 1 pc.
- Pork legs – 1 pc.
- Onions – 2 pcs.
- Garlic – 5 cloves.
- Allspice peas – 6 pcs.
- Bay leaf – 1 pc.
- Salt - to taste.
Cooking process:
Step 1. Wash the knuckle and legs and place in a cooking pot. Fill with water. Place on the middle burner. Boil, remembering to remove the foam with a slotted spoon. Minimize heat. Salt, season with bay leaf and peppercorns. Wash the onions and garlic and plunge them into the broth, right in their peels. Simmer under the lid at a low simmer for about 4 hours.
Step 2. Carefully remove the hot meat from the broth, cool and separate from the bones. Strain the broth.
Step 3. Separate the meat into fibers. Add a few cloves of minced garlic and some concentrated broth. Stir. Freeze the remaining broth or use it to prepare other dishes right away.
Step 4. Fill a cut bottle or juice bag with meat preparation. Wrap with film or bag. Refrigerate until completely set. 8 hours will be enough.
Step 5. Free the frozen brawn from the film and shape, use for its intended purpose.
Step 6. Cut the appetizer into pieces and invite them to taste the meat appetizer.
Step 7. Enjoy!
