Rural Head Cheese (Salceson wiejski)

Polish head cheese. A bare bone farmer’s head cheese.
Pork heads820 g1.80 lb
Pork legs160 g0.35 lb
Blood20 g0.70 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2.5 tsp
Pepper1.5 g5/8 tsp
Allspice0.5 g1/4 tsp
  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.

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