Salceson
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Salceson is a type of meat found in Polish cuisine[2] and other Central and Eastern European cuisines. There are several varieties of salceson which depend on the ingredients.
Varieties
[edit]- Black 'Salceson' which contains blood
- White 'Salceson' made with a mixture of seasoned meats, without blood
- Ozorkowy (Tongue) 'Salceson' where the major meat component is tongue[1][2]
- Włoski (Italian) 'Salceson' (brawn, skins, spices - garlic, pepper and caraway)
- Norweski (Norwegian) 'Salceson' (brawn, skins, broth, salmon, spices)
- Saksoński (Saxon) 'Salceson' (brawn, skins, broth, blood, offal, garlic, caraway, spices)
- Veal 'Salceson' (veal brawn and skins, broth, spices)
- Czosnkowy (Garlic) 'Salceson' (brawn, skins, broth, garlic)
- Północny (Northern) 'Salceson' (brawn, pork skin, blood, broth, garlic, liver, spices)
- Podlaski 'Salceson' (pork brawn, broth, chives, caraway, spices)
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Typical ingredients: pork or veal tongues (cured), pork jowl, skins, pork liver.
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The most popular type is white salceson, which can be bought from most butchers in Poland and in many grocery shops and supermarkets.
See also
[edit]
References
[edit]- ^ a b Strybel, R. (2003). Polish Holiday Cookery. New Cookbooks Series. Hippocrene Books. p. 132. ISBN 978-0-7818-0994-8.
- ^ a b Sausage. DK Publishing. 2012. p. 105. ISBN 978-1-4654-0092-5.
External links
[edit]| Overview |  | ||||
|---|---|---|---|---|---|
| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
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