Public Domain Recipes
cegoh (Pixabay License).

Jelita (Blood Sausage)

Ingredients

Directions

  1. When butchering a hog, save the blood, which could be about 1 quart, or use according to how dark you want the sausage to be.
  2. Beat the blood well to keep it from curdling.
  3. Cook fat jowl.
  4. Salt to taste.
  5. Cut meat and fat into small cubes.
  6. Cook barley so that proportions will be abut 2 parts barley to 1 part prepared meat.
  7. Mix the meat, barley, the beaten blood, pepper, ginger, cloves and onion which has been lightly fried in fat.
  8. If the mixture is too thick you may add some of the meat stock.
  9. Stuff into the casings and cook as you do liver sausage.
  10. These may be frozen.
  11. Heat in the oven and serve with fried potatoes, onions and sauerkraut.

Other Information

Author: Organization.Clarkson Woman's Club

Source: Old Czech Recipes for Today's Kitchens (1920-01-01)

Category: Meat

Measure: avoirdupois

Ingredient: blood, pork jowl, barley, onion, pepper, ginger, clove

Equipment: measuring cups, measuring spoons, knife, egg beater, pot, stove

See Also