Brawn products are the simplest. Rinse the pieces of the pork head very well and clean the skin with a sharp knife from the remnants of bristles and adhering blood. If the head is complete, special attention should be paid to the ears and to remove the eyes. Then place the pieces in a spacious bowl and cover with cold water for 5-6 hours. During this time, the water should be changed 2-3 times.

Place the head pieces in a large enough saucepan and cover with fresh water. Bring to a boil and boil for about 5 minutes. Then drain the water, rinse the pieces and refill with cold water. Bring to a boil and simmer with minimal signs of boiling for 3-4 hours. After half an hour, add one whole onion. After another hour, add the second onion and carrots in large chunks. If present, add greens - leftover stems will do. Salt a little steeper than for food, add black peppercorns, crushing it with a knife. Cook until the meat begins to slide freely from the bones.

Cool the saucepan with the contents until warm and remove the head pieces. Sort the pieces very carefully and carefully, separating the meat from the bones. The only difficulty in making brawn is to select all the small bones that remain when cutting the head.

Chop the meat and skin with a sharp knife. The size of the pieces is at your discretion, but smaller is better. Place the meat in a bowl and squeeze the garlic on top to taste. Pepper generously, add a little hot red pepper if desired. Mix the mixture well.

Strain the remaining broth through a damp linen napkin. Add 2-3 tablespoons of broth to the meat mass and mix thoroughly.

Next, shape the brawn with a piece of damp gauze. You can simply line a colander with gauze and tightly lay the meat mass. I have a special plastic box for the brawn with a cut out bottom. It is convenient to tamp brawn into it, putting it on a plate. Then the finished brawn will be a neat piece.

Complete confidence in the naturalness of the ingredients and the absence is what attracts most of all in making saltison at home.

Asking the question of how brawn differs from saltison, we studied an uncountable number of recipes and it turned out that almost all of them are identical, and if there are any differences, then they are so insignificant that it is time to assert that brawn and saltison are one and the same meat product, and the words denoting them are synonymous.

Pork head selection

Should not be too oily. To make the right choice, carefully examine the cheeks of the pork head, too thick layer of fat on them will indicate a high fat content of the head.

Saltison from such a head will be unnecessarily greasy and not very tasty. Continue head selection further.

Check to see if the sellers have cut the meat off the head, leaving you with a practically naked pork skull with ears. By the way, about the pig ears. Ears must be present without fail, without them brawn will not be a real brawn.

The following selection criteria are the same as for: the head must be fresh, clean and free of bristles, with a clean patch.

Don't forget to ask the seller to carefully cut the pork head into four to six pieces.

Preparation for cooking

Before boiling, wash, clean and scrape parts of the pork head thoroughly to almost whiteness.

To get rid of the remaining blood, soak the pork head in cold water for 2-3 hours, Repeat the soaking procedure several times.

Cooking

For a 2-3 kilogram head (or half of the head) of a pig, you will need about a kilogram of beef. Put all this in a saucepan, cover with water and bring to a boil.

After the water boils, drain it from the pan with the main ingredients of the future saltison, fill the pan with fresh water and put it back on the fire.

Bring the stock to a boil and drain again.

And only in the third water, boil the pork head with beef for 3 to 6 hours. Cooking time depends on the age of the pig.

Try to separate the meat from the bones, if the attempt is successful, then the meat is ready. Drain the broth.

Crumbling

After slightly cooling the cooked meat products, separate the meat from the bones of the skull. Remove the eyes, gums, brain and other insides. cut and, after thoroughly washing, transfer to the meat.

Now is the time to work with the knife. Cut the pork skin, ears, tongue and lard into small cubes or cut into strips, as you like.

Grind a piece of beef in the same way.

Formation

Add a dozen chopped or crushed garlic cloves to the resulting crumble of pork and beef, and then pepper and salt to taste.

Start mixing. Stir for a long time, until the mass is uniform. You can add one or two ladles of the broth in which the meat was cooked to the resulting minced meat.

Having put the resulting mass in a plastic bag, tie it at the end and place it under oppression.

Alternatively, you can put the minced meat in a shallow and narrow container and press down on top with something heavy.

When the future saltison has completely cooled down, place it in the refrigerator. After 8 hours, the brawn made with your own hands will be ready to eat.

Enjoy your meal!

What products are needed to make brawn

Depending on which recipe you use to cook brawn or saltison, the choice of ingredients will be extensive and varied. As the main products you need: pork head, pork knuckles, liver, tongue, you can also add poultry meat. For sanding, red bell pepper, pickles, carrots, etc. will not be superfluous.

If you don't cook brawn in molds under pressure, then you can stuff the finished mass into the stomach or large intestines. To flavor the finished snack, you will need garlic, bay leaf, white roots, bay leaf. For flavoring salt and pepper. It is better to buy a pig's head on the market, it is scorched and smells like straw, and fresh, what better to look for!

Preparation of raw materials for cooking brawn or saltison

The pig's head must be cut into several parts, the skin must be scraped off the outside so that there is no hairline. Cut off excess fat and soak in cold water for several hours to release blood residues. After pouring hot water and set to cook. You will have a question, why do we fill it with hot water a second time? Correctly done, but because water-soluble full-fledged proteins remain in the meat itself, then the output will be a very tasty brawn.

If you have to use the stomach or large intestines, then they need to be turned over, rinsed, scrubbed, rinsed again, salted and set aside for later stuffing. The rest of the meat products are also cut into pieces, rinsed and added to the pot of water, depending on the cooking time.

1. How to cook homemade brawn

Components:

• pork head - 3.5 kilograms;
• small onions - 3 pieces;
• carrots - 1/2 root vegetable;
• salt, pepper and garlic - to your taste.

Cooking homemade brawn

Pour the prepared pieces from the pork head with hot water and bring to a boil for about 5 minutes, then drain everything and fill it with a new portion of water - this is done so that later the broth is lighter. Cook with a low boil until the meat is easy to come off the bone. During cooking add salt, baked whole onions or carrot quarters and slices. In this case, the finished product will be more aromatic and with a caramel shade.

Remove the prepared meat from the broth, cool slightly and remove from the bones and small bones. Then chop, add spices and seasonings to taste, mix everything well. Strain the broth through cheesecloth folded in two layers. Take a convenient dish with low sides, send cellophane, minced meat, pour a little broth on top, push it slightly with a fork over the whole mass and cover with the edges of cellophane on top.

Let it cool completely, then refrigerate. As soon as it hardens, you can take out the package, load the load on top and put it back in a cold place. The brawn will level out, be thinner and more beautiful in appearance.

2. Brawn for the New Year

Not only the Slavic people love to cook such an appetizer, but also adore in the countries of Scandinavia, although brawn is called differently, but the basis of preparation is almost similar. Mandatory ingredients should be rutabaga, which makes the broth fragrant and sweetish, juniper berries that saturate the meat with a light aroma and honey! Each housewife has her own cooking secrets, but I will tell you how we cook in our family.

Components:

• pork leg with skin (sometimes called a cult) - 2.5 kilograms;
• rutabaga - 1 piece;
• carrot - two things;
• juniper berries - 12 pieces;
• juniper twigs - 3 twigs;
• carnation - 5 buds;
• peppercorns - 1 tablespoon;
• dill stalks - optional;
• garlic - five cloves;
• onions - 2 onions;
• bay leaf - 2 leaves;
• honey - 1 tablespoon;
• dry gelatin - 2 tablespoons;
• salt as preferred.

Preparation

So, first of all, we wash the pork leg and thoroughly clean the skin with a knife, then dry it slightly with a paper towel and rub it with honey. Leave it to soak for 20 minutes, and then put it in a saucepan with a thick bottom, fill it with water and bring to a boil. Add salt during cooking. Thoroughly remove all the foam, filter the broth through cheesecloth if necessary.

Add rutabagas, carrots, onions and all other ingredients, cut into pieces, to the broth. Cook the leg over medium heat for hours. We prepare the dishes, it can be a bowl or a plastic container.

Next, we separate a layer of the most delicate and steamed leather and put it on the bottom of the mold. Cut the meat from the bone into pieces of different sizes and put in a deep bowl, sprinkling with dry gelatin. Stir by hand to distribute the gelatin evenly. On a layer of leather, lay out the meat, alternating it with two or three layers of leather. The top layer should be leather.

As soon as the form is completely filled, we cover it with a convenient lid or wooden board and put a very heavy load on it, the mass should be under oppression for about 12-14 hours, ideally a day. It is better if the form with meat will stand at room temperature for the first 10 hours. The pressed meat is perfectly cut and is traditionally served with horseradish sauce, mustard or sour cream-dill mixture, etc.

3. Brawn from liver and chicken

This brawn is not difficult to prepare, but delicious to madness!

Ingredients:

• beef liver - 300 grams;
• fresh lard - 150 grams;
• chicken pulp - 400 grams;
• gelatin - 1 tablespoon;
• vegetable oil - 1/2 tablespoon.
• salt, garlic and pepper - according to your preference

Cooking brawn from liver and chicken

Meat set: cut beef liver, bacon and chicken fillet into medium-sized pieces, season with salt, pepper, sprinkle with chopped and lightly fried garlic. It is also recommended to add dry gelatin powder. Place the mass in a double plastic bag or sleeve, tie it and lower it into a saucepan with cold water.

Pierce the bags with a thin needle in several places. The water must completely cover the contents. Cook for 4 hours. After that, take out the package, release it from the strings, transfer it to gauze, folded in half, tie it, put the load and send it to the refrigerator. So that the brawn does not wind up, it is better to wrap it in edible paper.

The meat appetizer is ready. When sliced, products of different colors look beautiful. For contrast, you can also add raw carrot cubes to the minced meat.

4. Homemade brawn with the addition of semolina

This is a budget appetizer, but at the same time it is not difficult and tasty to prepare. This includes the simplest products that are available and always in the refrigerator for every housewife.

Components:

• chicken liver - 600 grams;
• egg - three pieces;
• small carrots - 1 root vegetable;
• bulbs - 2 heads;
• vegetable oil - 2 tablespoons;
• semolina - 1 full glass;
• salted lard - 60 grams;
• sprigs of dill and parsley - several pieces;
• salt, black pepper - to taste;
• caraway seeds, hops-suneli, curry or your favorite condiments - at your discretion.

Technology for making homemade brawn with the addition of semolina

1. Cut carrots and onions into cubes and squares and sauté in vegetable oil.

3. Pour in dry semolina, drive in an egg and mix everything effectively.

4. At the final stage, we bring it to taste.

5. Put the prepared mass in double cellophane, tie and cook for more than one hour (90 minutes is enough).

6. Cool, untie, refrigerate for 4 hours.

7 Chop and serve with horseradish, mayonnaise or other hot sauce

Cooking brawn and laying out in a bottle - vidio

I am glad to welcome you to my kitchen!

I want to note right away that this meat dish will not have ears, eyes, pork skin, or other similar "delights", it will contain exceptionally pure meat. Therefore, I will begin my story with how and what to choose in order to cook delicious brawn at home.

CHOICE

We go to the market to buy the original product. They can offer to buy a whole head (though mostly without language, they are sold separately). I do not advise doing this, since a lot of waste is obtained (ears, teeth, eyes, patch), this is not profitable for thrifty housewives.

We look for and find already clean chopped pieces of a pork head. It is worth paying special attention to the presence of meat on the cheeks (it should not be cut off) and the absence of excess fat (we do not need it either). It is from such a source material that a delicious homemade brawn will turn out. I have about three kilograms.

PRELIMINARY PREPARATION

First of all, we thoroughly wash the purchased meat (on the bone). Then fill it with cold water (to cover completely) and leave it to “soak” for a couple of hours. This time will be enough for excess blood to drain, and the meat is prepared for further processing.

HOW TO PREPARE HOMEMADE BRAIN

For further actions, we need a large wide pan. We put the soaked meat in it and fill it with hot water, put it on the fire and bring it to a boil.

If you have a question: why we fill it with hot, and not cold, I explain: if you are preparing the first course and you need a delicious broth - then we take initially cold water, if we want to get tasty meat (homemade brawn) - then we fill it with boiling water. It's simple - these are the rules!

After the meat has boiled for about 5 minutes, drain the first water and pour in the next one (amount: just to cover), in it the meat will cook until the end. This will take up to five hours on average to then cook the brawn at home. Try to keep the water boiling as quietly as possible (literally barely stirring). Salt a little, about half a tablespoon.

The resulting broth can be successfully used to prepare first courses. For flavor, add a large onion and coarsely chopped carrots about an hour before the end of cooking.

Meat is considered ready if it comes off the bone very easily. Take it out of the broth and place it in a large bowl. We very carefully select from small bones (probing with our fingers), there are quite a lot of them in the pork head.

INGREDIENTS FOR HOMEMADE CHERRIES

• Pure boiled meat
• Garlic to taste
• Salt to taste
• Pepper mix to taste

Cut or tear the boiled meat into small pieces, salt and pepper. Add the garlic passed through a press. We knead everything very carefully. We taste it - you should like it, which means that the basis for homemade brawn from a pork head is prepared.

Now let's move on to the last stage. We take a suitable container (I have dishes for baking), cover it with cling film and lay out the meat blank in an even layer. With a ladle we collect the still warm broth and pour over the meat. We do this to make our homemade brawn more tender. Just do not overdo it, there should not be too much liquid.

We close the already cooled workpiece on top with cling film and send it to the refrigerator overnight. In the morning our delicious meat product will be ready to eat.

Choose interesting proven brawn recipes on the website. Try options with organ meats, garlic, a wide variety of spices, onions and carrots. Add richness to the taste with nuts, aromatic herbs. Appreciate the relative low budget and amazing taste of a 100% natural homemade product.

The main criteria for meat freshness are smell, color and density. The pork head has a decent layer of bacon - be sure to appreciate it. The meat should be of the usual pleasant shade: dark meat signals that the pig is of venerable age; meat that is too light in color indicates the use of hormonal drugs. The fat of the young pig should be pale pinkish or white and rather soft. The skin is light, without spots.

The five most commonly used ingredients in brawn recipes are:

Interesting recipe:
1. Thoroughly scrape the pork head cut into pieces, rinse, remove small fragments of bones.
2. Cover with cold water. Boil for 5-6 hours.
3. Remove foam regularly!
4. An hour before the readiness to add onions, carrots, lavrushka, hot peas and allspice.
5. Diligently add salt.
6. After 5-6 hours, remove from heat. Remove and cool the meat.
7. Remove the meat from the bones. Cut into slices.
8. Add garlic squeezed through a press, sprinkle with ground black pepper. Mix.
9. Take a container for brawn formation (cut plastic bottle, tetrapack packaging, tight plastic bag).
10. Tamp the meat well.
11. Place under oppression in the refrigerator for several hours.

The five lowest calorie brawn recipes:

Helpful hints:
... Boiled tongue and heart can be added to the brawn.
... If you leave some of the meat, and strain the broth, pour it into bowls with the meat, you will also get an incomparable jellied meat.