How to make a snack from a pork stomach. What can be cooked from pork stomachs

Stuffed pork stomach is an unusual, not easy to prepare, but very tasty snack. Such a dish can easily replace sausage. You can stuff this organ with a variety of fillings. What exactly? Read below.

From the history of the dish

Pork stomachs have been loved and eaten for centuries. The peasants, who could not afford to eat meat on a daily basis, tried to make the most of all the giblets of slaughtered animals. Dishes from them came out hearty and even tasty. Rennet was not shy to serve on the festive table.

The pig's stomach is a sac-shaped muscular organ with a low calorie content. Many dishes can be prepared from it, but most often it plays the role of a stuffing shell, which can also be eaten.

Since ancient times, stuffed pork stomach was served on the Christmas table. They stuffed it with vegetables, cereals, pasta, mushrooms, minced meat and offal.

How to prepare abomasum for stuffing?

Whatever dish you want to cook, the stomach must be carefully prepared for this. The first step is to remove its contents, excess fat and films. Then the offal is placed in hot water for 10 minutes and all the mucus is removed. After cleaning the stomach, rinse well under running water.

Then you need to turn the organ out and rub it with salt very carefully. After about 5 hours, the abomasum is washed again and soaked in a solution of salt and vinegar. Only after these manipulations can you start it.

If you want the stuffed pork stomach to look appetizing and beautiful, follow these simple rules:

• Don't stuff the organ too tight. During heat treatment, it shrinks, and a wall rupture may occur.
• Before cooking, pierce the stomach with a fork in several places, so it will definitely not crack.
• During processing, fat is released from the dish, pour it over it. So the abomasum will not be dry.
• If you want to see a golden crust, 10 minutes before the end of cooking, pour the dish with sour cream with spices.
• The stomach is served chilled and cut into pieces. It can be a separate dish or served with any side dish.

Pork stomach stuffed with liver

The dish, otherwise known as kolbik, can serve as an interesting substitute for the blood sausage, which many people love so much.

When buying a stomach, be guided by its size. If you get a very large one, then you will need a lot of fillings.

For stuffing the organ, prepare lard (you can use neck fat), pork lung (take more red, with blood), garlic, salt and suitable spices (for example, pepper, basil, marjoram, cumin).

Cut the lung and bacon into cubes, and the garlic into plates (or rub). Combine all ingredients, including spices. Then fill the stomach with minced meat and sew it up. For this purpose, take a larger needle and thick threads.

Then take a large saucepan and place the sausage in it, filling it with water. It will take a long time to cook, so make sure that the water does not evaporate. When cooking, turn the organ periodically and pierce it. Kolbik is cooked for about three hours. The recipe for a pork stomach stuffed with liver may seem complicated to a novice hostess, but in fact everything is quite feasible.

Stomach stuffed with buckwheat and mushrooms

How to prepare the abomasum for heat treatment, you have already read below, so we immediately proceed to the preparation of the filling. Bring one and a half cups of buckwheat to half-cooked and transfer to a frying pan. Add chopped mushrooms to it (about 300 g). It can be either fresh or dried forest mushrooms, or champignons. Cut the onion into half rings and grate 2 carrots. Save the vegetables. Boil small chicken breast and cut. Also cut 100 g of bacon. Mix all the ingredients, add chopped greens. Don't forget the salt, pepper and garlic. Start the stomach and sew it up.

Grease a deep oven dish with oil and cover with foil. Lay the stuffed pork stomach inside and pour the broth from the breast. Lay another sheet of foil on top. The baking sheet should spend three hours in the oven. Do not forget to water the dish with the juice that stands out. Ready abomasum can be smeared with mustard.

How to stuff a pork stomach with meat?

A stomach stuffed with meat is called a kobyk. Prepare the organ for stuffing. Take two chicken legs, boil and separate the meat from the bones. Half a kilogram of pork also boil. Cut the meat finely. If desired, you can add tongue and liver to minced meat. Salt the meat, add seasonings and chopped onion. Pour the mixture with wine and leave for a couple of hours. Stuff and sew up the stomach, place it in a cooking pot. When the water boils, throw a few peppercorns and bay leaves into the broth. When the dish is boiled, transfer it to a baking sheet and send it to the oven for an hour.

Stomach stuffed in German

As always, thoroughly clean, wash the stomach and proceed to the preparation of the filling. Boil 6 firm potatoes, peel and cut into cubes. Chop and sauté 5 shallots and 4 cloves of garlic. Add a large bunch of parsley chopped in a blender to the ingredients. Cut 300 g pork, 300 g brisket.

Soak a few stale pieces of loaf in milk. Scroll meat and bread through a meat grinder and mix with vegetables. Beat 3 eggs and pour into the minced meat. The filling for zaumagen (the German name for the dish) is ready! It remains to boil the pork stomach stuffed with meat for three hours, cool and cut into portions. It is customary to serve sauerkraut as a side dish to German meat dishes. The Germans pour white wine over it, sprinkle it with sugar, and then stew it. You can add some soaked lingonberries.

Abomasum stuffed with pig's head

In the preparation of this ancient dish, there is the most difficult stage - this is cutting the pig's head. First you need to wash it well and remove the remaining bristles. Then cut into 6 pieces with a hatchet. Remove the eyes so that the broth is not bitter. You also need to wash the ears and remove their inside.

Put all the meat of the head, counting the tongue and ears, into a saucepan. Pour in water, bring to a boil and drain the first broth. Pour in fresh water and boil the head further. Add chopped carrots and 5 onions to the meat. Also throw a couple of bay leaves into the broth. On medium heat, the head should be cooked for at least four hours. Then we take out all the meat from the broth and cool it.

Cut the meat into pieces, add chopped head of garlic, salt and spices to it.

The stomach should already be prepared. By the way, there is a trick that helps to quickly remove mucus from it. It is necessary to sprinkle the muscular organ with corn grits and massage thoroughly. We fill it with stuffing, sew it up and cook for 1 hour. After we transfer the preparation to the oven.

When the dish is ready, you need to place it under the load for several hours. So portioned pieces will look more aesthetic, and the cutting itself will be simplified. This stuffed pork stomach recipe takes a lot of time, but it's worth it! Soft and satisfying abomasum is to the taste of many people. Serve it better with sauce (mustard or horseradish).

Rennet stuffed with potatoes

300 grams of beef tongue should be boiled and peeled. We also boil 5 potatoes. We twist everything in a meat grinder with the addition of onions. Finely chop another onion and fry.

200 g of bacon and 200 g of boiled chicken fillet cut into cubes. Combine with minced meat and onions. Whisk 3 eggs into the mixture. For a better bunch of all the ingredients, put another 2 tablespoons of semolina. We fill the stomach with the finished filling, sew it up with a thick needle and boil until tender. It remains only to hold it under pressure and cut into portions.

There is another variation of cooking the stomach with potatoes. In this case, you do not need to pre-boil and pass the potatoes through a meat grinder. The raw vegetable is rubbed and poured with milk, and then mixed with the rest of the filling.

After reading this article, you learned how to cook a stuffed pork stomach in different versions, what kind of filling you can use and how to properly prepare the organ for heat treatment so that it is both tasty and beautiful. We hope that the knowledge gained will be useful to you in the kitchen!

You just need to know how to cook a dish from this offal, and then the whole family will be delighted. We offer to cook a delicious fried pork stomach for lunch or dinner according to our simple step-by-step recipe with a photo. This dish will be liked by the household, and it is possible that it will become one of the favorite foods in your family.

Most often, the pork stomach is made stuffed. It is worth saying that it is ideal for stuffing if it is whole. But, in the case of purchasing a pork stomach chopped into pieces, you can cook it in a pan. Fried stomach with peppers and herbs will turn out just amazing. Delicious, juicy, fried pork stomach, cooked without filling according to this photo-recipe, is well suited for dinner.

How to cook fried pork belly

Ingredients

• Pork stomach - 2 kg.
• Bulgarian pepper - 1 pc.
• Greens (onions, dill) - 20 gr.
• Bay leaf - 2-3 pcs.
• Edible salt - 7-10 gr.
• Universal spices for meat - 3-5 gr.
• Vegetable oil

Cooking pork stomach without stuffing in a pan

Step 1.

Initially, you need to rinse the pork stomach in cold water. And also, it is good to clean it with a knife.

Recipe tip: even a well treated stomach should be washed out.

Then, place the stomach in a saucepan, fill it completely with water, pour salt into the container. Boil the stomach over medium heat for about two hours.

Step 2

After that, the stomach must be removed from the pan, allowed to cool slightly.

Step 3

With a sharp knife, cut the offal into medium pieces. You don't need to grind hard.

Step 4

Pour a little vegetable oil into the pan, heat it up. Put the pieces of the stomach into the pan.

Step 5

Pour in salt and spices. Fry for 5-7 minutes on low heat. Stir occasionally with a spatula.

Step 6

Finely chop the greens. Chop the pepper into strips.

Abomasum, kolbik, offal. What other names do pig stomachs have? People who breed these funny piglet animals know how to cook pork stomach so that even the most fastidious gourmet will experience gastronomic pleasure. Today you will learn these secret culinary secrets.

Making a home menu

Tired of the same food? Or maybe you want to surprise your family or guests with your culinary skills? We will tell you what can be cooked from pork stomachs. In order to use this offal, it is not necessary to be a hereditary farmer. Fortunately, processed pork stomach can be bought on the market.

Most often, two types of dishes are prepared from this offal:

• saltison;
• brawn.

Agree - a great alternative to sausage products. We want to warn you right away that this spectacle is not for the faint of heart, because raw pork offal looks, to put it mildly, unattractive. But the taste of the dish in the end will pleasantly surprise you.

Secrets of working with by-products

Pork stomach is mainly used in the form of a casing, which is filled with almost any ingredient:

• boiled cereals;
• vegetables;
• liver;
• minced meat;
• meat;
• mushrooms.

In order not to spoil the taste of the dish, but to earn another star for your culinary pursuit, pay attention to the following tricks:

• purchased by-product is half processed;
• you need to rinse it thoroughly with boiling water, scrape off the top film;
• for deep cleaning, coarse salt can be taken as an abrasive material;
• before heat treatment, the pork stomach is soaked in water or a solution of vinegar;
• the stomach must be carefully processed inside so that you do not know what the pig ate for breakfast;
• the calorie content of the offal is 16 Kcal, this information is extremely useful for losing weight ladies and gentlemen;
• boiled stomach is cooked for 2-3 hours;
• during cooking, boiling water is changed two or three times;
• the readiness of the offal is easily determined with a knife, fork or skewer;
• an ordinary bay leaf eliminates the unpleasant offal smell, if any.

Let's assemble a picture from puzzles?

How to cook pork stomach at home? This is what we are about to tell you. Let's turn the cooking process into an exciting game. From the individual parts of the pork carcass, or rather, the stomach, ears, kidneys and tongue, we will assemble a whole picture - saltison. In everyday life, this dish is also called abomasum. Although if you look at Wikipedia, you will find out that this is only the mucous part of the digestive organ. We will cook the whole stomach.

Compound:

• 1 pork stomach;
• 2 ears;
• pork kidneys;
• 1 language;
• bay leaf and salt;
• allspice;
• 1 carrot;
• 1 onion;
• 0.3 kg of minced meat;
• garlic to taste.

Cooking:

• You are already familiar with the rules of the cooking game. Let's get started. We will process the stomach, taking into account all the above rules.
• Now let's take care of the ears. If necessary, we singe them and scrape them with a brush.
• The same fate awaits the swine tongue.
• About kidneys. No, not about those that bloom on trees in spring. We wash the pork kidneys and cut lengthwise to about the middle.
• Now we soak the offal in cold water, and then cook.
• Boil the kidneys according to the following scheme: 15 minutes - and change the water, 2-3 hours - and rinse them with cold water.
• The pig's tongue and ears can be boiled in one container by adding peeled onions and carrots.
• 1.5-2 hours will be enough to prepare the tongue and ears.
• A little trick: we quickly transfer the hot pork tongue under a stream of cold water. Voila - the upper dense film has never been cleaned so quickly.
• So we have prepared the necessary set of products.

• In order not to burn your hands, let the cooked offal cool thoroughly.
• Now cut the ears, kidneys and tongue into pieces.
• To fill the stomach completely, you will have to add minced meat to this mixture.
• Here, for flavor, we will put salt, allspice and, of course, garlic, passed through a press.

• We are not lazy and begin to actively mix the filling for the noble saltison.
• Now it's time for the stomach.
• We begin to stuff it, ramming the filling into all the bins.
• It turns out a kind of bag.

• Then we arm ourselves with a needle and thread and begin to create. No, this is not a sewing course, we just need to fix the open edge of the pig's stomach.

• Oh yes, we do not pour out the broth in which the ears and tongue were boiled, but we will cook saltison in it.
• On a slow fire, slowly, for 2 hours, we simmer the stuffed pork stomach.

• Do not rush to taste the cooked delicacy, give it time to brew.
• But after 8-10 hours, you can cut the saltison and serve it to the table, serving the meat dish with herbs or toasts.

Oh, this is actually quite easy to do. The most time-consuming part of the culinary ballet is the preparation, cleaning and soaking of pork offal. You already know how to do it right. Let's add a new recipe to the cookbook.

Compound:

• 0.5 kg of pork stomach;
• 150-200 ml of wine;
• ginger root and leek - to taste;
• spices and salt - to taste;
• 1 tsp table starch.

Cooking:

1. We will not focus on the processing of the stomach, you have already prepared it and chopped it into strips.
2. Pour a lot of vegetable oil into the pan and send pork offal there.
3. Our goal is to imitate deep frying. Fry the stomach until completely softened.
4. In a separate bowl, mix the chopped leek and ginger root.
5. Add all the spices and pour wine.
6. Pour refined oil into a frying pan and lightly fry the onion with ginger.
7. We add fried pieces of pork offal to this spicy blend, stew a little and serve.

Fresh pork stomach, to put it mildly, looks unattractive. But from this affordable and simple offal, you can cook a delicious delicacy. Saltison, brawn, or maybe kendyuh - it's all at your service. Bon appetit!

Abomasum, kolbik, offal. What other names do pig stomachs have? People who breed these funny piglet animals know how to cook pork stomach so that even the most fastidious gourmet will experience gastronomic pleasure. Today you will learn these secret culinary secrets.

Making a home menu

Tired of the same food? Or maybe you want to surprise your family or guests with your culinary skills? We will tell you what can be cooked from pork stomachs. In order to use this offal, it is not necessary to be a hereditary farmer. Fortunately, processed pork stomach can be bought on the market.

Most often, two types of dishes are prepared from this offal:

• saltison;
• brawn.

Read also:

Agree - a great alternative to sausage products. We want to warn you right away that this spectacle is not for the faint of heart, because raw pork offal looks, to put it mildly, unattractive. But the taste of the dish in the end will pleasantly surprise you.

Secrets of working with by-products

Pork stomach is mainly used in the form of a casing, which is filled with almost any ingredient:

• boiled cereals;
• vegetables;
• liver;
• minced meat;
• meat;
• mushrooms.

In order not to spoil the taste of the dish, but to earn another star for your culinary pursuit, pay attention to the following tricks:

• purchased by-product is half processed;
• you need to rinse it thoroughly with boiling water, scrape off the top film;
• for deep cleaning, coarse salt can be taken as an abrasive material;
• before heat treatment, the pork stomach is soaked in water or a solution of vinegar;
• the stomach must be carefully processed inside so that you do not know what the pig ate for breakfast;
• the calorie content of the offal is 16 Kcal, this information is extremely useful for losing weight ladies and gentlemen;
• boiled stomach is cooked for 2-3 hours;
• during cooking, boiling water is changed two or three times;
• the readiness of the offal is easily determined with a knife, fork or skewer;
• an ordinary bay leaf eliminates the unpleasant offal smell, if any.

Let's assemble a picture from puzzles?

How to cook pork stomach at home? This is what we are about to tell you. Let's turn the cooking process into an exciting game. From the individual parts of the pork carcass, or rather, the stomach, ears, kidneys and tongue, we will assemble a whole picture - saltison. In everyday life, this dish is also called abomasum. Although if you look at Wikipedia, you will find out that this is only the mucous part of the digestive organ. We will cook the whole stomach.

Compound:

• 1 pork stomach;
• 2 ears;
• pork kidneys;
• 1 language;
• bay leaf and salt;
• allspice;
• 1 carrot;
• 1 onion;
• 0.3 kg of minced meat;
• garlic to taste.

Cooking:

• You are already familiar with the rules of the cooking game. Let's get started. We will process the stomach, taking into account all the above rules.
• Now let's take care of the ears. If necessary, we singe them and scrape them with a brush.
• The same fate awaits the swine tongue.
• About kidneys. No, not about those that bloom on trees in spring. We wash the pork kidneys and cut lengthwise to about the middle.
• Now we soak the offal in cold water, and then cook.
• Boil the kidneys according to the following scheme: 15 minutes - and change the water, 2-3 hours - and rinse them with cold water.
• The pig's tongue and ears can be boiled in one container by adding peeled onions and carrots.
• 1.5-2 hours will be enough to prepare the tongue and ears.
• A little trick: we quickly transfer the hot pork tongue under a stream of cold water. Voila - the upper dense film has never been cleaned so quickly.
• So we have prepared the necessary set of products.

• In order not to burn your hands, let the cooked offal cool thoroughly.
• Now cut the ears, kidneys and tongue into pieces.
• To fill the stomach completely, you will have to add minced meat to this mixture.
• Here, for flavor, we will put salt, allspice and, of course, garlic, passed through a press.

• We are not lazy and begin to actively mix the filling for the noble saltison.
• Now it's time for the stomach.
• We begin to stuff it, ramming the filling into all the bins.
• It turns out a kind of bag.

• Then we arm ourselves with a needle and thread and begin to create. No, this is not a sewing course, we just need to fix the open edge of the pig's stomach.

• Oh yes, we do not pour out the broth in which the ears and tongue were boiled, but we will cook saltison in it.
• On a slow fire, slowly, for 2 hours, we simmer the stuffed pork stomach.

• Do not rush to taste the cooked delicacy, give it time to brew.
• But after 8-10 hours, you can cut the saltison and serve it to the table, serving the meat dish with herbs or toasts.

Oh, this is actually quite easy to do. The most time-consuming part of the culinary ballet is the preparation, cleaning and soaking of pork offal. You already know how to do it right. Let's add a new recipe to the cookbook.

Compound:

• 0.5 kg of pork stomach;
• 150-200 ml of wine;
• ginger root and leek - to taste;
• spices and salt - to taste;
• 1 tsp table starch.

Cooking:

1. We will not focus on the processing of the stomach, you have already prepared it and chopped it into strips.
2. Pour a lot of vegetable oil into the pan and send pork offal there.
3. Our goal is to imitate deep frying. Fry the stomach until completely softened.
4. In a separate bowl, mix the chopped leek and ginger root.
5. Add all the spices and pour wine.
6. Pour refined oil into a frying pan and lightly fry the onion with ginger.
7. We add fried pieces of pork offal to this spicy blend, stew a little and serve.