How to Make Head Cheese aka Salceson скачать в хорошем качестве

How to Make Head Cheese aka Salceson

Join me, Gerard, on Americanski Life for a fun, flavor-packed adventure making authentic Polish Head Cheese (Salceson)! I’ll guide you through transforming pork cut-offs like tongues, cheeks, and hearts into a savory, gelatinous masterpiece. This lively step-by-step video, brimming with practical tips and rustic charm, shares my passion for crafting this traditional Polish Salceson recipe. Perfect for food enthusiasts and home cooks, check out the full ingredient list, steps, and equipment below to create your own delicious head cheese at home! Ingredients: Pork Scraps: approximately 4 kg of tongues, cheek meat, pig hearts, rib scraps, shoulder or rump joints Carrots: 3 medium or 2 large (approx. 400 g) Onions: 2 large or 3 medium (approx. 600 g) Garlic: 3 heads, halved (approx. 80 g) Parsley: 2½ cups, finely chopped (approx. 300 g) Marjoram: ¾ cup, finely chopped (approx. 20 g) Black Peppercorns: 1½ tbsp (approx. 20 g) White Peppercorns: 1½ tbsp (approx. 20 g) Caraway Seeds: 2 tbsp (approx. 10 g) Nutmeg: 2¾ tsp (approx. 20 g) Bay Leaves: 10 Salt: 2½ tbsp (approx. 40 g) Gelatin: 1⅓ tbsp (approx. 20 g, pork gelatin preferred) Water: Enough to cover meat by 3 inches (approx. 3-4 liters) Natural Fiber Casing: 4-inch diameter, soaked in warm water for 30+ minutes Required Kitchen Equipment: Large Pot: For boiling meat and ingredients Strainer or Colander: To strain stock Tongs: For handling hot tongue (substitute: heat-resistant gloves or fork) Second Large Pot: To combine meat and stock Ladle: For filling casing Funnel (optional): For easier casing filling (substitute: careful pouring with ladle) String or Twine: To tie casing Steps: Prepare the Meat: Select pork cut-offs (tongues, cheek meat, hearts, ribs, shoulder). Line a large pot with bony pieces (e.g., ribs) at the bottom. Pack remaining meat tightly, filling gaps. Include tongues and hearts (tongue skin removed later). Add Water and Season: Cover meat with water, ensuring 3 inches above meat. Water will reduce to about 2 inches during boiling. Add Vegetables and Seasonings: Add carrots (whole or halved), onions (peeled), and garlic (halved, with skin). Add parsley, marjoram, black and white peppercorns, caraway seeds, nutmeg, bay leaves, and salt. Stir to distribute evenly. Boil the Mixture: Bring to a boil, then reduce to a gentle simmer (a few bubbles). Boil for 2–2½ hours until meat is tender and falling apart, and liquid reduces slightly. Prepare the Casing: Soak 4-inch natural fiber casing in warm water for at least 30 minutes. Process the Meat: Remove meat from pot. Set aside tongues for peeling. Cube meat into 1-inch pieces. Peel tongue skin using a knife and tongs or heat-resistant gloves(hot). Slice across top to ease peeling, remove tough outer layer. Pick meat off bones, include remaining carrot or parsley pieces. Strain the Stock: Strain cooking liquid to remove vegetables and seasonings, leaving clear stock with fat. Taste stock to ensure proper seasoning Measure 3-4 cups of stock. (Add more if you want a higher ratio of gelatin) Add Gelatin: Slowly stir in 20 g gelatin into 3-4 cups warm stock, mixing constantly to prevent clumping. Ensure gelatin dissolves fully, slightly altering stock’s color and consistency. Combine and Case: Mix cubed meat with gelatinized stock in a bowl. Use a funnel (if available) or ladle to fill the soaked casing with the mixture. Tap casing gently to compact contents and spread evenly. Add extra stock at the end to ensure meat is suspended in gelatin. Tie and Chill: Tie casing ends with string, forming loops and a tight knot. Refrigerate for ~24 hours to solidify into a gelatinous head cheese. Serve: Remove casing (non-edible) and slice head cheese. Serve raw on bread, with brown mustard if you wish. Enjoy the rich, seasoned flavor!