Saltison is a Polish dish, the closest relative of the "Russianized" German brawn. Saltison is prepared from offal and is a simple, rural dish, but extremely tasty.
Varieties of saltison
Like every dish of simple peasant cuisine, saltison does not have one, only correct recipe. In many families, this dish has its own family secrets of preparation. It should be noted that saltison was "born" out of poverty, from the impossibility of throwing away the edible, but considered "unclean" parts of the carcass - the tongue, heads, liver, stomachs, ears, therefore it was prepared from various offal, both pork and beef, veal, lamb. Over time, saltison has ceased to be an obligatory way of processing leftovers, but has become a dish that has been found and still has its lovers. This type of brawn gained particular popularity when nutritionists proved the invaluable benefits of offal, which are much more useful nutrients than a standard piece of meat.
In Poland, distinguish between "black" and "white" saltison. In the first, blood is necessarily present, and in the second it is not. Saltison also happens:
- linguistic;
- Saxon, with caraway seeds and blood;
- veal, with calf skin and offal;
- garlic;
- Podalsky, only with caraway seeds;
- northern, with pork skin and blood.
Black saltison recipe
"Black" saltison is considered not only the most traditional, but also the most delicious. To prepare it, you will need:
- 2 pork ears;
- 2 pork kidneys;
- 1 pork heart;
- 500 grams of pork liver;
- 1 pork shoulder with skin;
- 1 pork stomach;
- 1 cup of pork blood;
- 2 tablespoons of salt;
- 1 carrot;
- 1 head of onion;
- 1 bay leaf;
- 5 black peppercorns;
- 2 cloves of garlic;
- ½ teaspoon of saltpeter.
Wash pig ears thoroughly, scraping off the slightest dirt from them. Cut the heart in half, remove large blood vessels, veins and arteries from it, rinse thoroughly under running water. Wash your tongue thoroughly, cut off the fat from the base. Cut the kidneys in two, also remove large vessels from them and remove the fat. Chop the pork shoulder into pieces and wash thoroughly as well.
Place all of the offal in a wide saucepan that allows you to pour plenty of water over it. Bring to a boil, remove foam and grease. Add peeled carrots, onions, season with spices. Reduce heat to low and cook, covered, until all meat is tender. Add the coarsely chopped liver and saltpeter. Cook until the liver is ready.
Drain and save broth, remove vegetables and spices. Disassemble the meat, removing the bones and, if desired, large cartilage. Cut into small pieces. Take 2 cups of broth and add garlic passed through a press to it, season it with salt and pepper, pour over the meat, then pour in the raw blood and mix everything thoroughly.
Rinse the pork stomach thoroughly, scrape inside and out. Soak in salted water, then fill with the resulting offal mixture. Sew the edges with coarse thread. Place the stomach in a saucepan, cover with hot water and simmer, covered, for 30-40 minutes. Put the prepared stomach in a mold and press down slightly. Let cool, refrigerate for a few hours, then cut into slices and serve with brown bread.
