Search results
Poland: The nearest Polish equivalent of head cheese is salceson. According to Słownik Wyrazów Obcych PWN, the word comes from the Italian salsiccione meaning salsiccia di grosse dimensioni . According to Wielka Encyklopedia Powszechna PWN, salceson traditionally is encased in either a pig's stomach or a cow's bladder.
27 lis 2011 · Q: What ingredients are used to make Polish Head Cheese? A: Polish Head Cheese typically uses pork hocks, onion, garlic, bay leaves, black peppercorns, and juniper berries. It is then set in a gelatin made from the pork hock broth.
All Trimmings Head Cheese (Salceson Podrobowy) Offal meat and blood make this Polish head cheese. This head cheese recipe should be of interest to people who raise their own animals as it incorporates meats which are usually not served on a dinner plate.
The Polish “country style” head cheese in particular, offers a superb, authentic taste that will be sure to please any head cheese connoisseur. It contains the best parts of the meat and cartilage from pork head, all spiced with garlic, marjoram, allspice, black pepper, ground nutmeg, coriander seeds and salt.
Depending on the seasonings, shape, and main ingredients, which often include brawn, offal, or blood, traditional Polish cuisine boasts with more than ten different head cheese varieties. They are mostly prepared with pork, but some varieties exclusively use veal.
Black Head Cheese (Salceson Czarny) Dark color of this head cheese is due to blood which is one of the main ingredients. Making head cheese with blood is a common procedure.
Wolsztyn Head Cheese (Salceson Wolsztynski) recipe comes from the official collection of Polish government sausage recipes. Wolsztyn was the city famous for its head cheeses and recently for the annual parade of steam locomotives. The original instructions are listed.
