Meats and Sausages
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 It was originally made from offal meats such as pork liver, lungs, head meat, heart.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 liver||300 g||0.66 lb.|
|Pork shoulder, meat trimmings, belly||700 g||1.32 lbs|
Ingredients per 1000g (1 kg) of meat
|Salt||12 g||2 tsp|
|Pepper||2.5 g||1 tsp|
|Garlic||7.0 g||2 cloves|
|Onion||30 g||2 Tbsp|
|Cooked rice||150 g||1 cup|
|Cold water or meat stock||90 ml||3 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.
- Grind meats through 5/16” (8 mm) plate.
- Grind liver through a 1/4”(6 mm) plate.
- Cook rice for about 15 minutes. Place some bacon fat or lard on a frying pan and fry onions until glassy and golden, but not brown.
- Mix everything together, adding 125 ml (½ cup) water or remaining meat stock. You may substitute some water with white wine.
- 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.