Meats and Sausages
Rural Head Cheese (Salceson wiejski)
Polish head cheese. A bare bone farmer’s head cheese.
| Meats | Metric | US |
|---|---|---|
| Pork heads | 820 g | 1.80 lb |
| Pork legs | 160 g | 0.35 lb |
| Blood | 20 g | 0.70 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 15 g | 2.5 tsp |
| Pepper | 1.5 g | 5/8 tsp |
| Allspice | 0.5 g | 1/4 tsp |
Instructions
- In separate containers cook heads and legs in water at 85° C (185° F) until the meat can be separated from the bone. Save meat stock. Spread all pieces on a flat surface to cool.
- Cut head meat into ½” (12 mm) cubes.
- Grind leg meat through 1/8” (3 mm) plate.
- Mix all meats with salt, spices and blood together. Add some of the meat stock.
- Stuff loosely into pork stomachs or large diameter synthetic casings.
- Cook in water at 82° C (180° F) for 90-120 min (depending on the size) until meat reaches 68-70° C (154-158° F) internal temperature.
- Spread head cheeses on a flat surface and let the steam out. Flatten with weight and cool to 6° C (43° F) or lower.
- Clean head cheeses of any fat and aspic that accumulated on the surface and cut off excess twine.
