Jaternice (Liver Sausage)
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Jaternice (Liver Sausage)



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

Other Information

Author: Organization.Clarkson Woman's Club

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

Category: Meat

Measure: avoirdupois

Ingredient: pork, tongue, liver, salt, pepper, clove, marjoram, garlic

Equipment: measuring cups, measuring spoons, bowl, stove, pot, strainer

See Also