Jaternice

Pronounced yee-ter-neat-za, Jaternice is a sausage made with pork offal along with rice or barley, and is reminiscent of Cajun boudin. When I was a kid, we would cut off pieces of the sausage and flatten it out and fry it in a frying pan then eat it with bread. Sometimes we would make patties instead of stuffing it in the casings.

Ingredients

• 1 tbsp. pepper
• 1 tbsp. ground marjoram
• 1 lb. liver
• 3 tbsp. salt
• 6 cloves garlic
• 2 loaves dry bread
• Tongue, heart, pork hocks can be used
• 1 hog head

Instructions

1. Roast before serving. May be frozen.
2. Take out and put in cold water and place on paper to dry.
3. Boil until Jaternice rise to the top, stirring occasionally with a ladle.
4. Boil in rest of strained broth which has been cooled and fat skimmed off.
5. Stuff cleaned casings and tie.
6. Add the meat and spices and enough of the broth to make a mixture which would almost pour.
7. Soak the bread and then squeeze until almost dry.
8. Grind all coarsely after it is cooked and cooled.
9. Blanch the liver in hot water.
10. Boil the meat with salt and water to cover until meat is soft.

Notes