This is part 2. Part 1 can be found here: http://snp.gd/ta6pso
Remove your pot from the fridge. The fat will have formed a thick white layer. You can skip the warming steps if you do everything in one day.
Warm the pot over a medium flame until there are no fat solids floating and until the meat is warming slightly, but not so hot that you can't handle it easily with bare hands.
Use a large slotted spoon to remove all the parts, leaving behind the liquid to save for a later step.
Use two bowls to separate the meat and fat from the bones. Handle all the meat in your hands, squishing it around and using your sensitive finger tips to make sure no bone bits are left.
Keep all soft non-bone materials for the salceson, especially everything from the nose. This contains some of the most delicious parts. Be careful, smushing and feeling for all small bones.
Save the bowl of bones to make bone broth for another recipe or just to drink. Set aside the bowl of meat, fat and soft tissues for a moment.
Strain the broth through a sieve to remove bone particles. Let sit to separate and ladle the top layer of fat into a separate vessel (left) from the gelatin-rich bottom broth. You'll use both.
Now you'll reunite the meat, fat and soft tissues you separated from the bones with the broth that has been strained of bones.
Take the bottom broth portion and pour over the meat about half of the fatty liquid (top portion of the broth) and stir. Your meat should be covered so add broth until it is.
The amount of each is something you'll perfect over several makings, noting from each final product whether you'd like more/less fat (top broth layer) or more/less gelatin (bottom broth layer).
Heat on medium heat and stir until it's warm but not hot. Taste the broth to see if it needs more salt and pepper.
Mince 4-6 cloves garlic and add to pot, stir in ad let simmer for 10m and taste again, making any final adjustments.
After soaking in water overnight your stomach or intestine should be more supple. Wash it again and make sure it's inside out when filling. This step is important to kill any bacteria.
Tie off one end. Fill your intestine or stomach with the mixture and tie the other end. If you have enough to make two salceson make sure to make two ties between before you cut!
Put your salceson in hot but NOT boiling water for 20 minutes.
Remove, trim ends and place on a flat surface with a plate or baking sheet on top weighted down. Refrigerate overnight.
So delicious. Slice and enjoy alone, with eggs, or some steamed veg. I don't eat grains but Polish traditions include enjoying it with bread. Keep wrapped in wax paper and rolled up in a paper bag.
Every day is Halloween for chef Remy :) If you'd like to follow my work check out www.huntgathersaute.com Ninjawarriorgames.org Premadepaleochicago.wordpress.com
- Part 1's end product
- Remaining Ingredients fr part 1