Jaternice is a Czech/Slovak sausage made from pork meat/offal and a filler material such as rice or barley. The sausage is course ground and always contains garlic. It was originally made from offal meats such as pork liver, lungs, head meat, heart. Blood was sometimes added as well. It makes a little sense to argue about the origin of the sausage as both Czech Republic and Slovakia were in the past one country known as Czechoslovakia.
|Pork trimmings, shoulder, belly, lungs, heart||500 g||1.10 lb|
|Pork snouts||300 g||0.66 lb|
|Pork skin||100 g||0.22 lb|
|Pork liver||100 g||0.22 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||15 g||2-1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Marjoram||1.0 g||1/2 tsp|
|Garlic||10 g||3 cloves|
|Barley, cooked||100 g||3.5 oz|
|Onions||40 g||1/2 onion|
|Meat stock||60 ml||2 oz fl|
- Poach liver for 10 minutes in hot water until no traces of blood are visible.
- Cook all meats (except liver) in water for about 2 hours. Keep water temperature below the boiling point. Save stock.
- Spread the meats on the table and let them cool.
- Cook barley in meat stock or in water for about 15 minutes. Grind meats through 5/16” (8 mm) plate with onions and garlic.
- Grind liver through a 1/4”(6 mm) plate.
- Grind the skins through 1/8” (3 mm) plate.
- Mix everything together, adding 60 ml of the meat stock.
- Stuff loosely into 36 mm hog casings.
- Cook in water or in meat stock at 80º C (176º F) for 35 minutes.
- Cool and refrigerate.
The sausage can be eaten cold, however, it is usually fried, baked or grilled.