Brunszwicki Head Cheese (Salceson brunszwicki)

Head cheeses are very popular in Poland and Germany and the origins of this one are leading to a German town of Brunszwik.

Pork heads without ears600 g1.32 lb
Fat trimmings100 g0.22 lb
Pork or veal liver150 g0.33 lb
Pork or veal lungs, boiled beef or veal head meat100 g0.22 lb
Pork skins0.50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.0 g1/2 tsp
Pepper2.0 g1 tsp
Marjoram2.0 g1 tsp
Onion30 g1 oz
  1. Cook meats (except liver) in small amount of water until soft: snouts, lungs, jowls at 85°C (185°F); skins and heads at 95°C (203°F); fat at 85°C (185°F) until semi-soft.
  2. Remove gristle from lungs and meat from heads when still warm. Spread apart on a flat surface to cool.
  3. Cut jowls and snouts into 3/8 -1/2” (10-12 mm) cubes. Remaining meats ground through 1/8” (3 mm) plate
  4. Mix all meats, salt, Cure #1 and spices well together.
  5. Stuff loosely into stomach, bladder, pork middles or 100 mm synthetic strong casings. Cook in water at 82° C (180° F) for 90-150 min (depending on size) until meat reaches 68-70° C (154-158° F) internal temperature. Remove air with a needle from pieces that swim up to the surface.
  6. Spread head cheeses on a flat surface and let the steam out. Flatten stomachs with weight and cool to 6°C (43°F) or less.
  7. Clean head cheeses of any fat and aspic that accumulated on the surface, even them out and cut off excess twine. The shape of the finished product: flattened pork or beef bladders in a shape of irregular disk up to 10” (25 cm) diameter and 3 “ (8 cm) thick; flattened pork middles, 7-10” (18-25 cm) long, about 6” (15 cm) wide and 3” (7 cm) high.

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