- April 21, 2016
An old country specialty. This has a combination of a variety of pork meats made into a pressed loaf. Great as an appetizer.
- 2 pig’s ears
- 1 pork heart
- 1 pork tongue
- 2 pork kidneys
- 1/2 pound fat pork shoulder
- 1 medium onion, quartered
- 1 medium carrot, quartered
- 1 bay leaf
- 8 peppercorns
- 2 tablespoons salt
- 1 pound pork liver
- 1/2 teaspoon saltpetre (optional)
- 1 clove garlic
- 1 cup fresh pig’s or calf’s blood
- 1 pig’s stomach
- Singe, scrape, and wash the pig’s ears very thoroughly. Cut the heart into halves, remove the veins and arteries, and wash it well under running water. Cut away the roots from the tongue, scrub, skin, and wash it well. Split the kidneys into halves, remove the fat and tubes, and wash thoroughly under running water. Cut the pork shoulder into several pieces.
- Place all the cleaned meat in a large kettle, cover with cold water, bring to a boil, and skim. Add the vegetables, spices, and salt. Cover and simmer until the meat is tender. When done, add the liver and saltpetre. Continue cooking for a while longer until the liver is done. Strain the meat and save the stock. Remove all the vegetables, spices, and bones from the meat. Cut the meat into small pieces. Do not discard the ear gristle. Chop it into small bits. Chop the skin and fat from the pork shoulder finely. Crush the garlic and add it to 2 cups of the hot stock. Strain the stock and pour it over the meat. Season to taste with salt and pepper. Finally add the strained blood and mix thoroughly.
- Have the pig’s stomach cleaned and washed. Most meat markets sell this organ cleaned and prepared for use. Fill the stomach with the meat mixture three quarters full and sew the edges securely. Do not overfill. This is very important. Place in a large kettle, cover with hot water, and simmer under cover for 30 to 40 minutes. Test for readiness by pricking it with a darning needle. If the juice is clear with no blood coloring, the meat is ready.
- When done, remove the saltseson to a plate and let it cool slightly. Place a board over the loaf and weight it down with a light weight. A brick may serve the purpose. This will flatten the loaf and give it a uniform shape. Be careful about the weight. It must not be too heavy or the loaf will crack. Chill thoroughly. Cut into slices and remove the rim of the stomach casing before serving. Saltseson keeps well when refrigerated.