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Pork Liver Saltison

A tender, tasty, juicy, and unusual recipe! Saltison is a cold meat appetizer. Making it at home isn't as hard as it might seem. If you're watching your diet, you can cut back on the fatback for a leaner dish. Happy cooking! (Saltison is a Ukrainian-style head-cheese terrine.)

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Pork liver Saltison
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 12 g
Fats 65 % 36 g
Carbohydrates 13 % 7 g
378 kcal
GI: 33 / 17 / 50
    1. Rinse the liver and peel off the membrane. 2. Cut the liver and fatback into smallish pieces, about 1/2 inch (1 cm) on a side. 3. In a bowl, mix everything with the egg, semolina, flour, salt, finely chopped garlic, and spices of your choice. 4. Lay the mixture on a sheet of plastic wrap and roll it up several times into a sausage shape. You can tie it with kitchen twine. 5. Put the sausage in a pot and cook over low heat for at least 2 hours. 6. Once cooled, refrigerate the sausage, ideally overnight. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Semolina - 340  kcal/100g
  • Pork fat - 871  kcal/100g
  • Melted pork fat - 947  kcal/100g
  • Pork rinds - 895  kcal/100g
  • Lard - 797  kcal/100g
  • Spy - 658  kcal/100g
  • Garlic - 143  kcal/100g
  • Spices dry - 240  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Table salt - 0  kcal/100g
  • Pork liver - 109  kcal/100g

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