Sultison of Pork Liver
Description
Perfect for the table and with drinks. Be sure to try this appetizer! Homemade saltison is much healthier than store-bought sausage or pâté, and it is very easy to make. Saltison holds its shape beautifully and works well both as a snack or appetizer and as sliced meat for a festive table. Adjust the amount of salt and spices to your taste. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all ingredients from the list. Use spices to taste.
- 2
Step 2
Cut the salo into small cubes.
- 3
Step 3
If the liver is partially frozen, cut it into roughly the same size cubes as well. If your liver is chilled, as mine is, you can run it through a meat grinder with a coarse plate.
- 4
Step 4
Add the eggs, semolina, flour, pressed garlic, salt, and spices to taste. I only used ground pepper, but you can add any aromatic seasonings you like.
- 5
Step 5
Mix everything thoroughly.
- 6
Step 6
Take a regular polyethylene bag and put the mixture into it. For convenience, you can divide it into two bags, or use one. Remove all the air from the bag and tie it tightly.
- 7
Step 7
Place the bags in another bag (as a precaution—in case there's a hole, so the fat doesn't leak out) and tie tightly as well. Place the bags in a pot and cover with water.
- 8
Step 8
Cover with a plate on top so the bags do not float (you can place a weight on the plate). The ends of the bags should be secured. Simmer for 2.5 hours.
- 9
Step 9
After the specified time, place the packets on a plate and let them cool. First, leave them at room temperature for a couple of hours, then transfer to the refrigerator, preferably overnight.
- 10
Step 10
Saltison made from pork liver is ready. Slice and serve. It's very delicious!