- 2 thick hog casings
- 2 pettitoes
- 1 heart
- 1 tongue
- 1 liver
- 1 tbsp gelatin
- 5 cloves of garlic
- 1 tbsp ground coriander
- 1 tbsp caraway
- 1 tbsp ground black pepper
- 2-3 bay-leaves
- 2 tbsp salt
- black-eyed peas – to taste
Cut off the odd fat of the heart. Pour all meat products (except liver) with water. Bring water to boil and discharge it after 3 minutes. Wash everything out and pour the meat with fresh water again. Bring the ingredients to boil and cook them for 2 hours. Then add bay-leaves and black-eyed peas and boil the meat 1 hour more.
Presoak hog caisings in warm water and then wash them out.
Cool the meat products. Remove the bones. Cube the meat. Filter the broth and leave it. Cut the liver finely or grind it on a meat grinder. Add spices and salt. Pour the ingredients with 1.5 glass of broth and mix everything properly. Stuff the hog caisings and tie the openings.
Deep the “sausages” in the broth and boil them for 1 – 1.5 hour.
Cool saltison under press. Then slice it and serve as appetizer.
Enjoy your meal!
Tip! You can use chicken instead of pork in order to cook saltison.
Do you have a favorite Ukrainian recipe for headcheese? If so, please let us know in the comments below or write us an e-mail.