Head cheese and caltabosi (meatloaf)
the organs from one pig (liver, kidneys, heart, ears, tongue)
stomach and sausage skins
2 lb meat with lots of fat
1/2 lb onion
salt and pepper
1/4 tsp allspice
4 bay leaves
1Wash the organs well in cold water, cut them in 2-inch cubes, clean them of skin, blood clots, etc. Soak the pieces in 3 parts water and 1 part vinegar for 10-15 minutes to remove any possible smell. Use a pressure cooker with enough water to cover the meat. Lock the lid in place and bring to pressure, then lower heat and cook for two hours. Set aside for 10 minutes to cool (until you can handle them). Keep the broth.
2Cube the meat in 2-3 cm cubes. Divide the meat in two - one part to contain the ears and tongue and organs. This part you are going to use it to make the head cheese. Take the caul, a needle with butchers string and make a “bag” with a 5 cm opening. Add the organs and enough broth to fill the “bag”. With the remaining string seal the bag.
3Put the head cheese to simmer for one hour in the remaining broth, just ot cover it. Make about 30 holls with a toothpick, from place to place. When it’s done press it between two board with something heavy on top.
4For the caltabos, saute the onion, and mince the second half of the organs. Mix with the sauteed onion and fill the casings. In the same broth, simmer them for 30 minutes after it started to boil. Sting the sausages from place to place to prevent any accidents. You can keep them refrigerated or you can freeze them.
5Second option: In the caltabos casings stuff the cabbage rolls filling, without the tomatoes sauce. Make tiny holes with a toothpick in casings to avoid cracks. Boil for an hour, over a slow fire. Add in the water some pepper corns, all spices and bay leaves.
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