How to cook homemade brawn

Flavorful snack

To prepare delicious brawn at home from a pig’s head, you first need to purchase all the necessary ingredients:

the head of a pig weighing about 2 kilograms, 1 carrot, 6 cloves of garlic, 10 black peppercorns and 4 bay leaves.

Making brawn at home from a pig's head is quite simple. True, this procedure takes quite a lot of time:

First, the washed and cleaned head must be boiled. For flavor, you can add bay leaf, pepper and chopped carrots.
The finished product must be cooled, and then carefully remove the meat from the bones. After this, it should be cut into small pieces.
To the resulting mass you can add a little chopped parsley, garlic squeezed through a press and carrots, which were cooked along with the meat.
The products must be mixed thoroughly.
Wrap the finished mass in thin gauze and form into a loaf.
Place the press on top and leave the product in this position overnight.

In the morning, you can make wonderful sandwiches from the cooked brawn.

Homemade pork head brawn

The dish is popular in many countries, and Russia is no exception. The brawn is cooked not only from the pork head, but also the knuckle, liver, tongue and other by-products are added; in addition, it is customary to add chicken and turkey meat.

They know brawn in the Czech Republic, Estonia, Romania and other European countries - it bears the same name. In Belarus, Poland and Ukraine, the dish is called saltison. In different countries, recipes differ slightly in ingredients and amount of spices, but the cooking principle is similar.

Seltz is a filling, high-calorie dish, which is probably why it is prepared mainly in winter. It can be prepared from offal by adding lard and various spices. But the most tender brawn at home comes from the head. A good option is to combine different types of meat, for example, with chicken.

The dish is classified as sausage, rather because of its characteristic shape, although it has the structure and method of preparing jellied meat.

I know that in the old days, brawn was formed in a pig’s stomach, animal intestines, and even in a well-cleaned and washed bladder. In modern realities, this is completely unnecessary; other methods can be used.

Zelts in Ukrainian

Some experts consider Italy to be the birthplace of brawn. Others tend to think it's China. But the vast majority are sure that this dish has German roots. They say it is even named after the town of Seelze, which is located in Lower Saxony. Nevertheless, in any country housewives know this product well and make it in their own way. Thus, in Ukraine, brawn is very often prepared at home (from a pig’s head). To do this they use the following set of products:

for a pork head weighing 4 kilograms: 1 onion, ground pepper, 5 bay leaves, 8 cloves of garlic, salt, 1 carrot, 5 allspice peas and 10 black pepper.

The process of preparing such a product involves performing several successive steps:

First of all, you need to chop the head into pieces, and then put them in a large saucepan (or bucket), add water and leave to soak overnight.
In the morning they should be cleaned, filled with water again and then cooked for at least 6 hours, remembering to constantly skim off the foam.
Already 3 hours after boiling, you can add spices and add a little salt. Otherwise, the meat will be bland and tasteless.
Remove the finished pieces from the broth.
Remove the cooked pulp from the bone.
Cut off the skin and cut the meat and lard into small pieces.
Add chopped garlic and pepper and mix well.
Place the resulting mass on a baking sheet and bake for 15 minutes at a temperature of at least 200 degrees.
After partial cooling, transfer the mixture into a mold (this can be a regular bag), compact it and put it under a press overnight.

The brawn turns out soft, juicy and very aromatic.

What it is

The German word Sülze means a certain type of strong jellied meat, so brawn is prepared at home from a pig's head, which adds a lot of gelling substances to the broth. You can replace the head with legs, but they yield little meat, and the liquid component will become too greasy. But it should be noted that brawn is more likely a pressed sausage than the jellied meat we are used to. That is, there should be much more meat in it than jelly. Usually a variety of offal is used in the dish, but you can get by with just one head.

Simple method

Beginning housewives will definitely love this original method. So, how to cook brawn from a pig's head? For it you will need:

for 1 kilogram of pork head, 3 cloves of garlic, salt, 2 onions and a little peppercorns.

The brawn is easy to make:

First, the pork head must be soaked in cold water for at least two hours.
After this, it needs to be boiled with peppercorns and onions (right in the husk) for about three hours. Readiness can be checked by the state of the components: the broth should be sticky and the meat should be soft.
Carefully cut the meat into pieces. The size of the blanks is chosen arbitrarily. The stringy and tough parts can be ground in a meat grinder.
Combine both masses, add chopped garlic to them and pour broth over everything. The prepared semi-finished product should be quite thick.
Place it in a mold and place it in a cool place to harden.

The result is a tender and aromatic product, which all that remains is to cut and place on a dish. It is best served with some sauce, horseradish or mustard. Now it becomes clear how to prepare brawn from a pork head. In principle, this is not difficult, but, of course, it will take a lot of time.

Fragrant mixture

There is another very interesting recipe for pork head brawn. It is usually used by residents of rural areas to find a use for the offal left after slaughtering livestock. To prepare the original sausage product you need to take:

pig's head (minimum 2 kilograms), salt, 2 raw eggs, coriander, bay leaf, two heads of garlic, 2 onions, ground pepper and beef offal (tongue, stomach and ½ kilogram of heart).

Cooking method:

Soak the head in cold water for 3 hours. Before this, it can be divided into several parts. Afterwards it must be thoroughly scraped and treated in a solution of potassium permanganate.
Cook the processed pieces for 3 hours, adding the heart and tongue to them.
After boiling, be sure to remove the foam, and then add salt, onion and bay leaf.
Chop the finished meat products with a knife.
Add beaten eggs, salt, coriander, pepper and pour in a glass of broth.

After this, the mixture must be mixed, put under a press and left there until it cools completely. Those who have tried this “sausage” believe that this is the best recipe for pork head brawn.

Natural form

Any product must have its own shell. This way it can be isolated from the external environment and prevent various types of contaminants from reaching the surface. In addition, the shell retains the shape of the finished product and prevents it from spreading. Since ancient times, people have made homemade brawn from a pig's head in the stomach. This option was considered the simplest and most accessible. The following components were used for the work:

pork head, 6 cloves of garlic, salt, half a kilogram of pork pulp, 2 onions, allspice, 2 bay leaves, a little vegetable oil and stomach.

The brawn is prepared as follows:

First you need to treat the stomach. To do this, first of all you need to carefully cut off the fat from the outside. Then the stomach itself needs to be sprinkled with salt and left in this form for several hours to remove the mucus inside it. After this, the product should be rinsed well and soaked in water several times.
Cut the head into pieces randomly, and then cook them for 3 hours, adding a whole onion, bay leaf, a couple of cloves of garlic and salt to the broth.
Remove all bones and cut the lard and meat into small pieces.
Add salt, minced onion and garlic and pepper.
Fill your stomach with the prepared mixture. Sew up the hole with thread. The stomach must be pierced with a needle in several places.
Place the stomach in a saucepan and boil it in boiling water for 40 minutes.
Coat the finished product with vegetable oil, and then place it on a baking sheet and bake in the oven for 10 minutes at 200 degrees.
Place the brawn under pressure. This is necessary so that excess moisture is removed from it.

Now the product can be placed in the refrigerator for 2 hours, and after that you can eat it with pleasure.

Cooking recipes

The brawn is cooked not only from the pork head, but also the knuckle, liver, tongue and other by-products are added; in addition, it is customary to add chicken and turkey meat. Below you can find several recipes on how to prepare brawn at home.

Pork head brawn

The process of preparing this dish is labor-intensive and time-consuming, but the result is a natural, tasty meat dish.

Ingredients:

Half a kilo of pork heart, tongue and lung;
1/2 pork head;
2 bay leaves;
2 beef or pork stomachs;
One dried red pepper;
Large head of garlic;
A tablespoon of chopped black pepper;
Soda;
A third of a glass of rice.

general information:

Cooking time: 12 hours
Servings: 8 servings

Step-by-step preparation:

We thoroughly wash the head, clean it, remove all hairs and cut it ourselves. Be sure to remove the eyes. We leave the ears. Take half, place in a saucepan and bring to a boil, periodically removing the foam. We cook for 2-3 hours so that the meat separates freely from the bone.
Wash thoroughly, then clean the stomachs, rub soda over the entire surface, outside and inside. Leave for a couple of hours. This will help fight off the unpleasant characteristic odor. After the specified time, rinse them with cold running water.
Separately, boil the tongues in boiling water for 5–6 minutes, then take them out, pour cold water over them and remove the top rough layer. Finely chop the soft part along with the lung and heart.
We pass the peeled garlic through a press, and lightly fry the hot pepper over an open flame and chop it. We combine all the above components, also add rice, add salt and mix.
We turn the stomachs out and stuff them loosely with the resulting filling. We sew up the holes with thread and make several punctures with a thick needle or a sharp fork over the entire surface.
We put a plate in a large saucepan, place our products on it and cover it with a second plate on top. Pour the contents with salted water and boil over medium heat for at least three hours. During the cooking process, open the plate slightly and regularly make punctures to allow steam to escape.
Remove the finished brawn from the pork stomach, place it in a bowl and place under pressure for 12 hours.

Pork brawn with smoked lard

Each country has its own individual recipe, so each of the brawns turns out to be unique and inimitable in its own way. Ukrainians, in turn, try to add as much lard to it as possible, so that the resulting dish will have a surprisingly delicate and mild taste.

Ingredients:

Boiled pork head meat - 900g
Smoked bacon – 100g
Table salt – 20g
Garlic powder – 3g
Ground black pepper - 2g

For the broth:

Basil – 2g

general information:

Cooking time: 12 — 15
Servings: 4 servings

Step-by-step preparation:

We soak the heads in water to get rid of residual blood for 3–6 hours (the heads can be left in a cool place overnight), and remove the brains. We put the heads in one pan, ears, snouts or hooves in the second.
We put about 15 g of salt per 1 kg, taking into account the weight of the heads and water, add basil or bay leaf, whatever you like, and cook until the meat separates from the bones for 2 to 5 hours over medium heat. We prepare the second pan in the same way. We need it to obtain pure broth.
After cooling, separate the meat from the bones, cut into pieces 1.5 - 2 centimeters, and pass the rest of the raw materials through a meat grinder with a 2 mm grid.
Cut the smoked lard into strips 5 by 5 by 25 mm, add to the minced meat, add spices and mix everything thoroughly. Depending on the consistency, add strained broth, approximately 5%. Taste for salt and add more salt if necessary.
Next, we load the minced meat into the shell and carry out heat treatment at a temperature of 80–85 degrees, until the temperature inside the loaf is 70 degrees.
Cool the finished brawn in air, then place it in the refrigerator. Since there was little meat in our raw materials, the appearance was not very good, but the taste, believe me, was very good.

Beef brawn in a slow cooker

According to this recipe, the brawn can be cooked on the stove, but in a slow cooker you don’t need to constantly stir it, I pressed the button and went to rest. We will prepare the brawn from beef, but for piquancy and rich taste we added the liver, heart and foot of homemade chicken, it will only be tastier. Preparing brawn is hassle-free, quick and easy, perfect for breakfast sandwiches or various side dishes.

Ingredients:

Beef: fresh upper leg – 700 grams
Chicken liver – 1 piece
Chicken heart – 1 piece
Chicken foot – 1 piece
Bay leaf – 4 pieces
Allspice peas – 5 pieces
Regular gelatin – 30 grams
Freshly ground black pepper - to taste
Dried thyme and basil - to taste
Salt - to taste.

general information:

Cooking time: 6 hours
Servings: 4 servings

Step-by-step preparation:

It is better to buy all meat ingredients at the market so that they are fresh. In this case, any part of beef is suitable, the main thing is that there is a lot of meat, we added chicken giblets for a rich taste, you can do without them.

Place the chicken heart, liver and paw into the multicooker bowl. You need to thoroughly wash the beef leg, both meat and bone, so that there are no small particles of dirt or bone. Place the beef in the multicooker bowl. Add bay leaf and peppercorns.
Fill the meat with water to cover the food, turn on the “Stew” mode, cooking time – 1 hour. Time has passed, open the lid. Now add salt, spices to taste, gelatin. You can add fresh herbs, a boiled egg, carrots, whatever suits your taste. Turn on the “Extinguishing” mode again.
Now you need to shape the brawn. For this we used a cut-off 1.5 liter plastic bottle. Pour the slightly cooled brawn into the mold. If you don’t have bottles, you can simply pour it into a suitable container or rectangular cake pan.
Place the bottle in the refrigerator for 3 hours so that the brawn hardens. We take it out, carefully cut the bottle, put the brawn on a plate. Fragrant beef brawn in a slow cooker is ready!

Homemade chicken brawn

Meat is a very healthy product, rich in proteins, but many people cannot afford it. I would like to offer you a very interesting recipe for homemade brawn. To prepare it, you don’t need to buy a pork head and spend a lot of time processing it. There is a cheaper and less labor-intensive recipe.

Sandwiches with this recipe go with a bang. If you do everything correctly, then after a while you will surprise your family with a hearty and tasty breakfast. So, a simple chicken brawn recipe step by step. We use chicken stomachs, liver and hearts.

Tip: You will get faster cooking time if you first boil the stomachs until half cooked, because they take the longest to cook.

Ingredients:

chicken hearts - 200 g;
chicken liver - 200 g;
chicken stomachs - 200 g;
semolina - 1 glass;
garlic - 2 cloves;
egg - 2 pcs.;
salt - 0.5 teaspoon;
pepper - 0.5 teaspoon.

general information:

Preparation time: 3 hours + 12–14 hours setting
Servings: 4–5 servings

Step-by-step preparation:

We wash the hearts, liver and ventricles with cold water. Pay special attention to the stomachs; they must be washed very carefully.
We cut everything into pieces, about 1 cm each. Place in a container, then add salt, pepper, egg, semolina and garlic. Gently mix everything with your hands and taste it. If you think there is not enough salt, you can add more.
We prepare 3 T-shirt packages. We put our mass into one bag and tie it tightly, but not tightly, so that there is a space of approximately 1 cm. We take the second bag and do the same procedure. The fate of the 3rd package is the same.
Fill a 3-liter saucepan with cold water, put our bag with the contents into it and place it on the gas stove. Cover with a lid and wait for it to boil.
As soon as the first signs of boiling appear, reduce the heat to low. This brawn needs to be cooked for three hours. After this time has elapsed, remove the bag from the pan and place it under pressure overnight.
In the morning we take out our chicken brawn, remove the bags and the dish is ready. We make sandwiches and invite the family over for a treat.

Little tricks: the bag of brawn should not sink; it is necessary to cook with the lid closed; After you have placed the brawn under pressure, pierce it with a toothpick in several places.

Pork brawn in a ham maker

Ingredients:

pork knuckle - 1 pc.
pork ears - 3 pcs.
garlic – 3 cloves
gelatin - 1 tbsp. l.
Salt - to taste
ground sweet pepper - 1 tsp.

general information:

Cooking time: 8 – 12 hours
Servings: 5 – 6 servings

Step-by-step preparation:

Boil the pork ears until tender, 3 hours over medium heat. Around the same time, the pork knuckle is cooked, plus or minus 20 minutes. Cool the ears, then cut them into several large pieces each. Season with spices and add gelatin.
We disassemble the knuckle into large pieces, add a little garlic and gelatin. Then line the ham pan with a baking bag, and place the ears and shank pieces there one by one. Trying to keep the knuckle in the middle.
Close and tighten with springs, pour a little water into a small frying pan. Place it in a preheated oven for 40 minutes, 180 degrees.
Take it out and put it on the balcony to cool it faster. When it has cooled down on the balcony, then you need to cool it well in the refrigerator right in the ham maker. To speed up the process, turn it on higher and leave to cool for four to five hours.
Then we take it out and carefully remove the bag from the ham maker. Place the contents on the board and cut into slices. Very tasty and beautiful, we really liked it. Bon appetit!

*Ham maker is a unique device, thanks to which you can easily prepare homemade delicacies from meat, fish, poultry and seafood with various additions and spices. Device for bending and cooking meat products

"Sausage" in a bottle

Most sausages produced by the meat industry have a round cross-section. This was not done by chance, because in this form the product is easier to use for making sandwiches. That is why many people prepare brawn from a pig's head in a bottle. As a result, after cooling, the product already takes on the desired shape. As an example, we can consider one good recipe that uses the following set of products:

2.5 kilograms of pork head, 1 kilogram of veal, 10 black peppercorns and 5 coriander, 2 onions, salt, 3 bay leaves, 2 cloves and a head of garlic.

The technology for preparing such a product is similar to the previous options:

First, the pig's head, cut into pieces, must be soaked in water for 3 hours.
After this, transfer it to a saucepan and cook for 4 hours, adding veal, pepper and onion.
Carefully remove all bones, chop the remaining meat into pieces and place them in a deep bowl.
Add ½ cup of broth, finely chopped garlic and other seasonings.
Cut off the top of a plastic bottle and fill the rest with the prepared mixture.
Place the container in the refrigerator to cool for 3 hours.

After this, the bottle needs to be cut, and the finished cylindrical brawn should be cut into neat circles.

How to cook brawn at home from a pig's head: recipes:

Zelts is a sausage product made from boiled meat and various offal with the addition of herbs and spices. In fact, this dish resembles jellied meat. It can be both an excellent cold appetizer and the basis for a good sandwich. Many housewives make brawn at home from a pig's head. You can prepare it in a variety of ways. As an example, we can consider several of the most interesting and popular options.

Flavorful snack

To prepare delicious brawn at home from a pig’s head, you first need to purchase all the necessary ingredients:

the head of a pig weighing about 2 kilograms, 1 carrot, 6 cloves of garlic, 10 black peppercorns and 4 bay leaves.

Making brawn at home from a pig's head is quite simple. True, this procedure takes quite a lot of time:

First, the washed and cleaned head must be boiled. For flavor, you can add bay leaf, pepper and chopped carrots.
The finished product must be cooled, and then carefully remove the meat from the bones. After this, it should be cut into small pieces.
To the resulting mass you can add a little chopped parsley, garlic squeezed through a press and carrots, which were cooked along with the meat.
The products must be mixed thoroughly.
Wrap the finished mass in thin gauze and form into a loaf.
Place the press on top and leave the product in this position overnight.

In the morning, you can make wonderful sandwiches from the cooked brawn.

Zelts in Ukrainian

for a pork head weighing 4 kilograms: 1 onion, ground pepper, 5 bay leaves, 8 cloves of garlic, salt, 1 carrot, 5 allspice peas and 10 black pepper.

The process of preparing such a product involves performing several successive steps:

First of all, you need to chop the head into pieces, and then put them in a large saucepan (or bucket), add water and leave to soak overnight.
In the morning they should be cleaned, filled with water again and then cooked for at least 6 hours, remembering to constantly skim off the foam.
Already 3 hours after boiling, you can add spices and add a little salt. Otherwise, the meat will be bland and tasteless.
Remove the finished pieces from the broth.
Remove the cooked pulp from the bone.
Cut off the skin and cut the meat and lard into small pieces.
Add chopped garlic and pepper and mix well.
Place the resulting mass on a baking sheet and bake for 15 minutes at a temperature of at least 200 degrees.
After partial cooling, transfer the mixture into a mold (this can be a regular bag), compact it and put it under a press overnight.

The brawn turns out soft, juicy and very aromatic.

Simple method

Beginning housewives will definitely love this original method. So, how to cook brawn from a pig's head? For it you will need:

for 1 kilogram of pork head, 3 cloves of garlic, salt, 2 onions and a little peppercorns.

The brawn is easy to make:

First, the pork head must be soaked in cold water for at least two hours.
After this, it needs to be boiled with peppercorns and onions (right in the husk) for about three hours. Readiness can be checked by the state of the components: the broth should be sticky and the meat should be soft.
Carefully cut the meat into pieces. The size of the blanks is chosen arbitrarily. The stringy and tough parts can be ground in a meat grinder.
Combine both masses, add chopped garlic to them and pour broth over everything. The prepared semi-finished product should be quite thick.
Place it in a mold and place it in a cool place to harden.

Fragrant mixture

pig's head (minimum 2 kilograms), salt, 2 raw eggs, coriander, bay leaf, two heads of garlic, 2 onions, ground pepper and beef offal (tongue, stomach and ½ kilogram of heart).

Cooking method:

Soak the head in cold water for 3 hours. Before this, it can be divided into several parts. Afterwards it must be thoroughly scraped and treated in a solution of potassium permanganate.
Cook the processed pieces for 3 hours, adding the heart and tongue to them.
After boiling, be sure to remove the foam, and then add salt, onion and bay leaf.
Chop the finished meat products with a knife.
Add beaten eggs, salt, coriander, pepper and pour in a glass of broth.

After this, the mixture must be mixed, put under a press and left there until it cools completely. Those who have tried this “sausage” believe that this is the best recipe for pork head brawn.

Natural form

pork head, 6 cloves of garlic, salt, half a kilogram of pork pulp, 2 onions, allspice, 2 bay leaves, a little vegetable oil and stomach.

The brawn is prepared as follows:

First you need to treat the stomach. To do this, first of all you need to carefully cut off the fat from the outside. Then the stomach itself needs to be sprinkled with salt and left in this form for several hours to remove the mucus inside it. After this, the product should be rinsed well and soaked in water several times.
Cut the head into pieces randomly, and then cook them for 3 hours, adding a whole onion, bay leaf, a couple of cloves of garlic and salt to the broth.
Remove all bones and cut the lard and meat into small pieces.
Add salt, minced onion and garlic and pepper.
Fill your stomach with the prepared mixture. Sew up the hole with thread. The stomach must be pierced with a needle in several places.
Place the stomach in a saucepan and boil it in boiling water for 40 minutes.
Coat the finished product with vegetable oil, and then place it on a baking sheet and bake in the oven for 10 minutes at 200 degrees.
Place the brawn under pressure. This is necessary so that excess moisture is removed from it.

Now the product can be placed in the refrigerator for 2 hours, and after that you can eat it with pleasure.

"Sausage" in a bottle

2.5 kilograms of pork head, 1 kilogram of veal, 10 black peppercorns and 5 coriander, 2 onions, salt, 3 bay leaves, 2 cloves and a head of garlic.

The technology for preparing such a product is similar to the previous options:

First, the pig's head, cut into pieces, must be soaked in water for 3 hours.
After this, transfer it to a saucepan and cook for 4 hours, adding veal, pepper and onion.
Carefully remove all bones, chop the remaining meat into pieces and place them in a deep bowl.
Add ½ cup of broth, finely chopped garlic and other seasonings.
Cut off the top of a plastic bottle and fill the rest with the prepared mixture.
Place the container in the refrigerator to cool for 3 hours.

After this, the bottle needs to be cut, and the finished cylindrical brawn should be cut into neat circles.

Energy value of the product

Seltz is a sausage product obtained by mechanical, chemical and physical processing of the original components.

According to experts, it is a product with high nutritional value. Perhaps that is why it is more often prepared in winter, when the human body needs additional help. From this it is clear that brawn is a good source of energy.

It becomes interesting, how great is his power? As you know, according to the classic recipe, pork head meat is usually used to prepare such a product. Spices, vegetables and some offal are sometimes added to it. The calorie content of pork head brawn is quite high. It is 336 kilocalories per 100 grams of finished product. Most of this amount comes from the pig's head. Due to the increased content of proteins and fats, its energy value reaches 216 kilocalories. The rest comes from additional ingredients. This circumstance explains why brawn saturates the body so quickly, giving it strength for further growth and development.

www.syl.ru

Energy value of the product

Seltz is a sausage product obtained by mechanical, chemical and physical processing of the original components.

You can buy brawn at the store. As you learned from the last article, according to GOST there are several categories of this sausage product. But many housewives prefer to cook it themselves. Most often, brawn is cooked from a pork head with the addition of various spices and seasonings. In this article you will find several recipes on how to cook brawn at home.

Zelts is a sausage product made from meat drenched in a gelling broth. There are many different recipes where the meat is minced or cut into small pieces. Some types of brawn can be seasoned with spices, others contain pieces of vegetables and herbs. One type may be looser, another more dense.

The brawn can form when frozen into a square, rectangular or round shape. It is most often cooked from a pig's head. Beef, tongue and other offal may be added.

How to make brawn at home from a pig's head

If you get a pig's head, it means that it's time to prepare the most delicious dish that can be made at home - brawn. However, there are many recipes for saltison - pressed sausage, and you can also make it from chicken.

Seltz (Sülze) is a dish of German cuisine, where this word means one of the types of jellied meat. Thrifty Germans love to cook it and believe that it is very profitable: they use meat, and with the remaining broth you can make a delicious soup.

Homemade pork head brawn

The dish is classified as sausage, rather because of its characteristic shape, although it has the structure and method of preparing jellied meat.

Classic recipe

In addition to the pig's head you will need:

Garlic – 6 – 8 cloves.
Carrots – 1 pc.
Onions - 2 - 3 pcs.
Black peppercorns and powder, bay leaf and salt. If you wish, you can throw in a couple of cloves.

How to cook:

Cut the head into several pieces (I cut it smaller - it will cook faster). Fill with water and leave for three hours.
Place the head pieces in a pan of water, let it boil and drain the first water.
Pour in new water so that it barely covers the meat, add the onion cut into several pieces, coarsely chopped carrots, bay leaf, peppercorns and salt. And add a little too much salt, then the finished product will be properly salted.
Cook the pork until fully cooked, then remove and disassemble. Remove the bones, you can leave the skins and lard, but personally I remove the skins.
Cut large pieces.
Place chopped garlic in a bowl with meat; I usually try to chop it finely, since I don’t like it when it’s left in the garlic. You can add boiled carrots to the brawn - the dish will look beautiful.
Pepper with ground pepper, but not too much, however, proceed from your preference.
Take gauze folded in two layers, place it in a bowl and lay out the head meat.
Form a thick sausage, tightly twist the ends of the gauze.
Hang the pork head brawn to allow the liquid to drain freely. This will take approximately 2 – 3 hours.
Make sure the liquid has drained and place the brawn in the refrigerator to allow it to set thoroughly. Place a pressure on top to remove the remaining liquid. If you leave it overnight, you can treat yourself to homemade brawn in the morning.

By the way, I recently learned about one interesting way to form brawn:

Take a tall tin can, for example, a tea can, line it with cling film, lay out the meat and let it harden. Then carefully pull the brawn in the film out of the jar. Any form is suitable, for example, for jellied meat; in the second recipe for making homemade brawn, I will suggest a similar method.

Delicious recipe for brawn with tongue

You will need:

Pork head.
Pork tongue – 2 pcs.
Boiled egg - several pieces, along the length of the mold.
Carrots and onions – 1 pc.
Seasonings: pepper, garlic, bay leaf.

Preparation of brawn according to this recipe:

Chop the pork head into pieces and soak in cold water for several hours.
Place the head and tongues in a saucepan, add water so that it completely covers the meat, and set to cook. By the way, it will cook quickly enough in a pressure cooker; if you have one on the farm, it’s better to use it.
Place the onion and carrots in the boiled head, plus bay leaf and pepper, and add salt.
After a couple of hours, check the readiness of the tongue, take it out, and you will have to cook the head a little more. It is ready if the meat easily separates from the bones.
Sort the cooked meat and separate from the bones. Chop the tongue and head meat into pieces. Add chopped garlic and pour in a little broth, slightly covering the meat.
Line the pan with cling film, allowing the edges to hang slightly over the edges of the pan.
Place half the meat on the bottom, top with boiled eggs, then a layer of the remaining meat. Eggs look incredibly beautiful when sliced.
Wrap the film tightly and place pressure on top. Place the brawn in the refrigerator overnight.

A little work, friends, and you will have an excellent cold appetizer. The brawn prepared at home according to these recipes will be natural, without preservatives, and absolutely healthy. Be healthy and enjoy a delicious dish. With love... Galina Nekrasova.

It's also very interesting

galinanekrasova.ru

How to cook brawn from a pig's head

The main part of the pork carcass that is used to prepare brawn is the head. But other parts can be added: legs, tail, ears, tongue and more. The legs, tail, and ears contain more gelatin, which allows the finished dish to harden well and keep its shape. After all, gelatin is not added to brawn.

Beef can be added to pork head brawn to improve the taste and aroma.

Before preparing the brawn, the pork head is washed well. For this purpose, it can be soaked in water or brine (for taste and aroma) for several hours.

Then it is carefully scraped with a knife to thoroughly clean the skin. If necessary, scorch to remove bristles before soaking.

The pork head is cut into several parts, removing the brains and eyes. But the ears and the “patch” are left behind. They make the broth freeze better.

True, in central Italy the eyes are left on when preparing brawn. But this is a local custom.

The prepared head and other parts of the carcass or pieces of meat are placed in a pan and filled with water. It cooks for a long time, several hours, until the meat falls off the bone. When cooking, spicy roots, onions, carrots, bay leaves, and allspice are added to the broth. The entire process of preparing brawn can take 6-10 hours.

When the meat is ready, remove the pan from the heat. Allow to cool slightly and remove the head from the broth. Separate completely from the bones. Cut into small pieces or twist in a meat grinder.

The form for hardening the brawn is covered with gauze or cling film. Lay out the meat and pour in a small amount of broth. Wrap the ends of the gauze and place the brawn under the press. Leave it like this for 10-12 hours.

How to cook “Homemade brawn from pork knuckle”

Prepare your ingredients.

Peel the carrots and cut into large rings.

Peel the onion and stick a clove into it.

Place the washed shank, onion, carrots, bay leaf, and spices in a large saucepan. Place on the fire, after boiling, skim off the foam, add salt and leave to simmer for 4 hours.

Then take out the knuckle and let it cool a little.

Cut the meat into pieces.

Dissolve gelatin in 200 ml of broth.

Add garlic, passed through a press, to the meat and pour in the broth with gelatin. Mix everything well. Sprinkle with Provençal herbs to taste.

Place the brawn in the mold.

Cover with cling film. Place in the refrigerator to harden.

Remove the brawn from the mold.

Cut into portions. Serve with mustard and horseradish. Bon appetit!

Seltz - what is it and how to prepare it?

Seltz or saltison is a rich cold meat dish, which in our area is traditionally prepared from a pig's head, hooves, ears and tongue. A relative of brawn is our all-loved and familiar jellied meat. The main difference between these dishes is that in saltison, cold cuts predominate to a greater extent, and there is very little jelly. Various spices make the dish especially appetizing: cumin, bay leaf, garlic, pepper.

In different countries and regions, there are many variations in the preparation of brawn, as well as names. It is believed that the dish was invented by Italian chefs, and the brawn became most popular in Poland. In Bulgaria it is called babe, in Germany - brawn, and there are also names such as salceson and cowbull.

In addition to differences in names, brawn also differs in taste. We suggest preparing saltison according to traditional Slavic recipes.