Recipe: Homemade red headcheese with adjika step by step with pictures | Handy.Recipes

Homemade red headcheese with adjika

Cooked homemade red headcheese with adjika

Nutritional Value

If you're a fan of blood sausage, you'll love this recipe and hopefully come in handy. Red Zeltz is a meat loaf made from blood with various additives. There's no point in writing too much, because if you like it, you'll understand. A special spice and flavor to this zellets gives adzhika "Maheyev".

Author of the recipe

Ingredients for homemade red headcheese with adjika:


  • Offal (fresh or reconstituted pork blood) - 400 g
  • pork skin (boiled) - 150 g
  • Pork (shoulder blade or neck) - 200 g
  • Spit (or cheek or fat brisket) - 200 g
  • Nitrite salt - 9 g
  • Salt - 9 g
  • Ajika (TM "Maheev") - 2 teaspoon
  • Garlic (fresh) - 10 g
  • Carrots (dried) - 20 g
  • Onion (dried) - 20 g

How to cook homemade red headcheese with adjika step by step with photos


Modern industry pleases urban residents the opportunity to make at home blood sausage and red salsa, producing this amazing thing - dried blood. Buying fresh blood in the city is very problematic, but dried blood can very easily be reconstituted simply by adding liquid to it. It looks like this gray powder.

The blood can be reconstituted by adding water, milk or broth to it. To do this, the liquid needs to be heated to a temperature of 50-60 ° C and mixed with the dry blood powder with a whisk. For a more homogeneous structure, you need to whip it all with an immersion blender. For 1 part of dried blood take 3-4 parts of the liquid (measured by weight) Put the reconstituted blood in the fridge for 1-2 hours

Cut bacon (or pork rind or fatty bacon) into 0.7-0.8 mm cubes, pour boiling water on it for 5 minutes, then pour cold water over it to cool it. Drain and set aside in the refrigerator for 1 to 2 hours

Pour water over pork skin and poach until soft for 1 hour. Let cool in the fridge and mince in a meat grinder 2 times, put in the fridge.

Grind pork shoulder in meat grinder 2 times. Place in fridge for 1-2 hours. At the moment of mixing all the ingredients should be well chilled, their temperature should not exceed 10-12 degrees. Mix the blood, chopped bacon, shredded pork, shredded pork rinds.

Add the nitrite salt, table salt, and minced garlic. Instead of spices I decided to add adjika TM "Maheev", it was very appropriate in this herring

At the end add dried carrots and dried onions, mix well.

Put the ready mass for the headcheese into any baking dish and put it in a cold oven and turn it on to 80 ° C. Cook at 80°C until the temperature inside the headcheese reaches 70°C. If you do not have a thermometer, cook at the rate of 1 minute per 1 mm in diameter (section).

When ready zelts should be cooled, wrapped in foil or parchment and placed in the refrigerator for 12 hours to cool completely.

When serving, slice into slices. The slices have a stunning pattern of slices of speck and carrots. Blood sausage lovers will love this appetizer!

Nutritional Value:

Whole Dish:
Calories
3194.8 Calories
Protein
119.2 g
Fat
299.9 g
Carbohydrates
7.1 g
100g:
Calories
313.2 Calories
Protein
11.7 g
Fat
29.4 g
Carbohydrates
0.7 g

Ajika, Meat, Salt, Garlic, Spicy, Onions, Pork, Carrots, Ingredients, Starters, Snacks, Nitrite Salt

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