Brawn from a pig's head at home

There are many reasons to prepare brawn - something in between sausage , jellied and thick meat soup. This nourishing dish is an excellent source of protein and collagen (a gelling agent that is found in the tendons, cartilages and skin of animals). Seelz will suit both athletes, and those who just lead an active lifestyle, and those who want to lose weight. Tell you how to make a brawn from a pig's head.

To each his own

The recipe for a brawn from a pig's head, in principle, is the same for every mistress: someone takes a whole head, someone only ears or cheeks of a pig. There are those who add beans or peas in a ready dish, there are those who prefer a meat dish without additives. There are those who form brawn in a film or in a blue eye, most leave it to freeze in molds. Well, and laying, of course different. Someone needs a horse-radish, horseradish, someone mustard , someone prefers vodka, somebody drinks beer. But almost everyone will tell you that the brawn is very tasty.

A simple recipe

Ingredients:

• parts of the pig head - 2.5 kg;
• bulbs of medium size in the husk - 3 pcs .;
• Laurel leaf - 5-6 pieces;
• garlic large - 2 heads;
• 3 large carrots;
• pepper peas (fragrant, black) - 1 tbsp. a spoon.

Preparation

To prepare a homemade brawn from a pig's head, choose a good little head of a young piglet. Of course, fresh, properly divided and, preferably, brushed. We cut the houses into small pieces, wash them well and put them in a saucepan. The water when cooking the brawn should be about a palm above the meat. We put it on the fire and do not go anywhere. While the broth will boil, there will be a lot of foam. Immediately reduce the heat to a minimum and remove the noise until the surface of the broth becomes completely clean. We leave the fire at a minimum, cover and deal with any business for about 2 hours. Of course, periodically come to the plate, remove the foam, remove the fat, we follow, so that the boil remains minimal. Brawn from a pig's head is cooked in the home conditions for a long time, but otherwise it will not turn out a transparent tasty broth. After an hour from the beginning of cooking we put the cleared carrots (entirely), bulbs (mine, but we do not clean), laurel and pepper. When the meat easily lags behind the stones, we remove the onions and carrots, add the garlic, turn off the fire, cover and for an hour and a half forget about the dish. Then the fun begins. Gently remove the head parts from the broth, remove the bones from the meat, cut it finely and transfer it to the molds. The remaining broth is filtered (it remains a little) and a little bit poured into the molds with meat. When the brawn cools down, we move it to the refrigerator. As you can see, cooking a brawn from a pig's head is simple and quite cheap.