Saltison in the stomach
Description
A tasty appetizer for any gathering. This is a classic saltison recipe: it calls for several kinds of meat and cooking it in a stomach. Well then—let’s try making something similar! 1. Liver, lard, pork shoulder, veal, heart, tongue, onion, and garlic—cut into small cubes. Mix in equal proportions and add salt, garlic, and finely chopped dill. 2. Rinse the pig’s stomach thoroughly under water. Many people recommend scalding it with boiling water to remove the slime. Sew up the prepared stomach, leaving a small opening for the filling. Stuff the stomach. You can use a spoon for this, but I still recommend doing it by hand. Make sure the stomach is packed tightly. Since this recipe does not include pig’s head, you can add dissolved gelatin to the filling so the saltison does not fall apart when sliced. 3. After packing the stomach tightly, sew it shut completely and place it in a pot of cold water. Set over medium heat and wait until it boils. 4. When you see the stomach swell, prick it in several places with a toothpick or another sharp object. I do not recommend using a fork—you may tear the stomach. Skim off the foam, reduce the heat, cover with a lid, and simmer for 1 hour 30 minutes. Many people advise pressing the finished saltison under weight. In our case you can skip that. Simply cool it, slice into rounds, and it is ready to serve. Serve with fresh herbs and sauce.