Jelita (Blood Sausage)
Ingredients
- 1 quart blood
- 2 pound pork jowl
- barley
- 1 medium onion, fried in fat
- 1/2 teaspoon pepper
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
Directions
- 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.
- Beat the blood well to keep it from curdling.
- Cook fat jowl.
- Salt to taste.
- Cut meat and fat into small cubes.
- Cook barley so that proportions will be abut 2 parts barley to 1 part prepared meat.
- Mix the meat, barley, the beaten blood, pepper, ginger, cloves and onion which has been lightly fried in fat.
- If the mixture is too thick you may add some of the meat stock.
- Stuff into the casings and cook as you do liver sausage.
- These may be frozen.
- Heat in the oven and serve with fried potatoes, onions and sauerkraut.
Other Information
Author: Clarkson Woman's Club
Source: Old Czech Recipes for Today's Kitchens (1920-01-01)
Category: Meat
Ingredients: blood, pork jowl, barley, onion, pepper, ginger, clove
Equipment: measuring cups, measuring spoons, knife, egg beater, pot, stove
See Also
Brown Stewed Fish For Salmon and Other Rich Fish
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: herring, porter, onion, ginger, nutmeg, allspice, clove, pepper, salt, lemon, vinegar, treacle
Equipment: measuring cups, measuring spoons, pot, stove
Kjodboller (Meat Balls)
Author: Coon Prairie Church
Source: Country Coon Prairie Church Preservation Kokk Bok (1986-01-01)
Category: Meat
Ingredients: sausage, egg, cracker, onion, milk, salt, pepper, ginger
Equipment: knife, measuring cups, pot, stove
Klub (Blood Sausage)
Author: Coon Prairie Church
Source: Country Coon Prairie Church Preservation Kokk Bok (1986-01-01)
Category: Meat
Ingredients: blood, water, pepper, salt, oatmeal, barley, suet, flour
Equipment: measuring cups, measuring spoons, pot
Chow Chow
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Sauce
Ingredients: cabbage, mustard seed, green tomato, celery seed, onion, ginger, red pepper, salt, vinegar, sugar, mustard, clove
Equipment: measuring spoons, pot, stove
Liver Noodles (Leberknoedel)
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: egg, liver, flour, onion, butter, clove, salt, pepper, marjoram
Equipment: measuring cups, measuring spoons, pot, stove, egg beater
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove