Steamers in the Polish People’s Republic were a luxury commodity. The shelves were empty, and getting a piece of good ham or tenderloin often bordered on a miracle. This is why Housewives often reached for what was available. Real rarities were made of leftovers, e.g. after meat used for dinner. This is how popularity gained popularity SOCHOCE – PRODUCT who could saturate properly. He always appeared on the table in the workplaces, on canteens or during family meetings. For many people, it remains a childhood taste and a memory of old realities. Today, however, especially among younger generations, headcheese no longer arouses such enthusiasm.
Sagocene is a sausage that enjoyed the greatest sympathy during the Polish People’s Republic. Although its history dates back to Old Polish cuisine, the post -war period made it become a real symbol of the “residual” use of meat. It was created from what remained after the partition of the carcass – the head, offal, skins, tongues, and sometimes even blood. These ingredients were cooked, seasoned with pepper, garlic, marjoram and other spices, and then poured with jelly from decoction and formed in characteristic loaves. After freezing, it could be cut into slices like ham.
In the Polish People’s Republic, he had its well-established position. He was not a rarity tailored to the Żywiec or Krakow sausage, but It was cheap and easily available. In many homes, he was treated as a substitute for luxury sausages, especially when there was nothing else in the store. For children, a sandwich with headcheese and mustard was a taste of everyday life, and for adults – a quick, nutritious breakfast.
Headbirds were distinguished by its appearance – a mosaic of pieces of meat, fat and skins embedded in jelly resembled a bit of colorful marbles or stained glass. It was the presence of fat and the unusual appearance that caused that not everyone liked it. However, the aroma – a bit garlic, pepper and intense – made him he had loyal fans. Today, headcheese is not as popular as it used to be. In supermarkets, he often dies in the shade of kabanos and premium ham. Despite this, for many older people he remains a symbol of old days. He reminds that you can conjure up something special out of seemingly simple ingredients.
Although for many, he is simply a sausage from the Polish People’s Republic, in fact there are several varieties that differ in taste, composition and appearance. The most classic is Italian headcheese. It mainly contains cooked pork, offal and skin, and the whole is fixed in aromatic jelly. Its taste is intense and the structure is varied – from soft pieces of meat to more firm fragments of cartilage or skins. It was he who most often visited the tables during the Polish People’s Republic.
The second interesting variety is Czorko. As the name suggests, the main ingredient here is tongues, most often pork, although the former beef was used to be used. Thanks to them, the sausage gains a more delicate taste and more uniform consistency. This is a kind of headquarters that was considered more “noble” and was eagerly chosen by those who did not like a mixture of random pieces of meat.
It is also worth mentioning Fr. Black headcheese. Its distinguishing feature is the addition of pork, which gives it a darker color and a characteristic, expressive taste. In Poland, he enjoyed popularity especially in regions, where the tradition of preparing blood with blood was strongly rooted.
Some, looking at this offal product, ask themselves – Is the headcheese healthy? The answer, as is usually the case, is not clear. The sausage is A good source of protein – basic muscle and tissue building material. It also contains a lot of ironwhich supports the production of red blood cells and prevents anemia. In addition, its composition includes minerals, including zinc, magnesium and phosphorus, as well as vitamins A, D, E and those from group B (including folic acid), which are responsible for the proper functioning of the nervous system.
Some dietitians point out that due to the presence of collagen from skins and cartilage, headcheese can support Health of joints and skin. This makes it have some health -promoting properties that will be especially appreciated by the elderly and those who care about the appearance.
On the other hand, you must remember that Head is an fatty product. Depending on the type, it may contain a large amount of cholesterol, so in excess it can be unfavorable for the heart and circulatory system. There is also a lot of salt in the sausage, which in turn is not conducive to hypertension. It should definitely be avoided by people with increased cholesterol levels and with digestive tract ailments.
because this shop can be highly processed. In the traditional edition, however, it arises from natural ingredients and does not contain unnecessary preservatives or enhancers. Headloats can be healthy, but it should be consumed in moderation or choose from a proven masherr. It is a valuable source of protein and iron, but it should not be the basis of the diet. It works well as its variety.
Source: NowowoPuje.pl, Apteline.pl
