Saltison is a Polish dish, which is boiled salted pork by-products. For example, lungs, heart and kidneys. Pork head is also often used for saltison. The offal is seasoned with garlic and pepper. The dish is finished in the pork intestines, where the offal is boiled until cooked. The
dish has spread to many European countries, including the Czech Republic, Hungary and Belarus. Nowadays, few people cook it themselves. Although this dish may well become a substitute for purchased sausage.
Let’s prepare saltison at home.
Ingredients:
- chicken – 2 kg;
- salt – 2 tsp;
- gelatin – 30 g;
- bay leaf – 4 pcs;
- black pepper – a pinch;
- garlic – 10 cloves.
Preparation:
Divide the chicken into parts, lay out the part in the multicooker. Salt the chicken, sprinkle with gelatin and put a few bay leaves.
Put the second part of the chicken in the multicooker, sprinkle with black pepper and pour 50 ml of water.
Cook the chicken for 3 hours on stew mode.
Chop the garlic finely while the chicken is stewing. After braising remove the bones from the meat, mix the meat with the broth and garlic.
Put the meat in a mold and leave it under cellophane until it cools down completely.
You get chicken saltison, a tasty and healthy dish.
If desired, you can add paprika to the boiled chicken during cooking.
