Tongue Head Cheese (Salceson ozorkowy)

Head Cheese - Tongue

pork or veal tongues350 g0.77 lb.
skinless pork jowls400 g0.88 lb.
pork skins50 g0.11 lb.
pork liver100 g0.22 lb.
blood100 g0.22 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure # 11.0 g1/5 tsp.
pepper4.0 g2 tsp.
marjoram4.0 g2 tsp.
garlic3.5 g1 clove
cloves, ground2.0 g1 tsp.
  1. Blanch tongues with hot water and remove the skin.
  2. Cut tongues into 1-1¾” (25-40 mm) cubes. Mix thoroughly with 1.0 g (1/5 tsp.) Cure #1, place in container, cover with a cloth and place in a refrigerator for 72 hours. You may skip this curing step but the tongues in your head cheese would be of a gray color instead of vivid pink.
  3. Except liver, poach other meats in water until soft:
    • tongues at 185º F (85º C).
    • skins at 203º F, (95º C).
    • jowls at 185º F (85º C).
  4. Cut boiled skinless dewlap into 5 mm (¼”) cubes. Dice or cut boiled pork or veal tongues into 4 cm (1¾”) cubes (They were previously cut for curing, if this step was employed). Grind boiled skins through 2-3 mm plate. Grind raw pork liver through 2-3 mm plate.
  5. Add salt and spices to cut and ground meats and mix thoroughly with blood.
  6. Stuff into middles or bladders loosely and sew the ends with twine. You may use large diameter waterproof casings.
  7. Poach at 82°C (180°F) for 90-120 min (depending on size) until the internal temperature of the meat reaches 68-70°C (154-158°F). Remove air with a needle from pieces that swim up to the surface.
  8. Spread head cheeses on a flat surface at 2-6°C (35-43°F) and let the steam out. Then flatten them with weight and cool them to below 6°C (43°F).
  9. After cooling clean head cheeses of any fat and aspic that accumulated on the surface, even them out and cut off excess twine.
  10. Store in refrigerator.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages