Rural Head Cheese (Salceson wiejski)

Polish head cheese. A bare bone farmer’s head cheese.

Ingredients per 1000g (1 kg) of meat

Instructions

1. 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.
2. Cut head meat into ½” (12 mm) cubes.
3. Grind leg meat through 1/8” (3 mm) plate.
4. Mix all meats with salt, spices and blood together. Add some of the meat stock.
5. Stuff loosely into pork stomachs or large diameter synthetic casings.
6. 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.
7. Spread head cheeses on a flat surface and let the steam out. Flatten with weight and cool to 6° C (43° F) or lower.
8. Clean head cheeses of any fat and aspic that accumulated on the surface and cut off excess twine.