Recipe: Saltison with meatballs and skins step by step with pictures | Handy.Recipes

Saltison with meatballs and skins

Cooked sauteed meatballs and pork rinds

Time to cook: 210 minutes

Total Servings: 10

Nutritional Value

Once I saw pork knucklebones in a butcher shop, and thought what I could make with them. On the site I found only one recipe - stuffed pork rolls - but I dared not, because my husband is not very friendly with cartilage. And since he liked very much the lard saltysoon, I decided to add kaltyki to it, and I was right.

Author of the recipe

Ingredients for Saltison with Pork Rinds and Skins:

  • Pork skin - 700 g
  • Offal (Pork rolls) - 2 units
  • Carrots - 1 pc
  • Onion - 1 pc
  • bay leaf - 2 pcs
  • Black pepper (To taste) - 2 teaspoon
  • Salt (To taste) - 2 teaspoon
  • Coriander - 1 teaspoon
  • Garlic - 10 clove

How to cook Saltison with Pork Chops and Skins step by step with photos

Rinse skin and sauerkraut well and bring to boil. Boil for 3 hours after boiling.

Add bay leaf, diced carrots and onions half an hour before boiling time.

Time has passed and our ingredients are ready. Take out the meatballs and let them cool for a while.

We transfer the skins to a separate bowl.

Turning into meat. Grate garlic on a fine grater. Combine the skins, the egg rolls, garlic and spices, and mix everything well.

Take a separate bowl, convenient for shaping (in my case it was a pan). Cover the bottom and sides with clingfilm or plastic wrap (I'm out of food film, it's more convenient to use sachet) and pour out our salty terrine dish.

Wrap the edges of the top, I put a plate on top, pressed a three-liter can with water, and took it to the balcony.

In the morning I took it off the balcony and got this miracle.

Nutritional Value:

Whole Dish:
5384.4 Calories
424.2 g
373.6 g
86.4 g
Per Serving:
538.4 Calories
42.4 g
37.4 g
8.6 g
173.1 Calories
13.6 g
12 g
2.8 g

Meat, Salt, Black Pepper, Garlic, Onions, Coriander, Carrots, Bay Leaf, Starters, Garnish

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