Rice Sausage (Jaternica)
Ingredients: 2lbs rice (4.5 coffee mugs or 5.7 cups), 2 small onions, 9 coffee mugs water (~11.5 cups), 1lb pork liver, 2 pork hearts, 1lb pork meat (side cut or shoulder, should be about 50% fatty, you can also use pork skin)
Prep Time: about 2 hours
Jaternica (also known as hurka) is a special pork sausage prepared during zabíjačka, the traditional annual slaughter of a pig. It’s made out of pork meat mixed with rice. Although it is commonly prepared in the sausage form, this is not necessary. Hurka, in my opinion, is even tastier when prepared as porridge (kaša). The porridge is fried for few minutes on a frying pan and then served with a side of baked potatoes and perhaps beets. In this recipe I show you how to prepare this specialty. You will need pork liver and hearts and some way to grind the meat. We used a “mill for meat“, mlynček na mäso. These are not very common in America but you can probably find one online. Or perhaps you could use a food processor. But as a word of warning, I have never tried putting meat in a food processor.
Start by washing and cooking 2lbs of rice. Cook the rice in twice the volume of water (voda). We used my grandma’s coffee mugs for measuring. We had 4.5 mugs of rice and thus we used 9 mugs of water. Add about a tablespoon of salt (soľ) and a bit of oil (olej). Cook until all the water is gone. Then turn the heat off, but leave the rice on the stove covered. It will continue to cook in the steam. Also dice 2 small onions and fry them until golden colored. My grandma fried these along with few pieces of bacon (slanina).
At the same time, cook the meat (mäso) in salted water. Cook it until it is soft, which will take about 45 minutes. Make sure you have enough water to cover all the meat. Then take the cooked meat, cut it into strips which will fit in your meat grinder, and get grinding. Save the broth if you want to prepare another zabíjačka specialty, tlačenka (pressed meat).
Combine with rice and also add 2 teaspoons of ground black pepper (čierne korenie), 2 table spoons of salt and another teaspoon of marjoram (majorán). You want to go light on the marjoram since it can spoil the meat. Also mix in the fried onion. Mix together.
And that’s it. To serve, fry the porridge in a frying pan for about 5 minutes. Serve with your choice of sides, but I highly recommend thinly sliced baked potatoes (with caraway) and beets.
I always liked jaternice, don’t really care if stuffed into sausage (meaning into pig’s or artificial casing) or just as porridge.
About a meat grinder, yeah you don’t see much of them in the US. I bought one in Montana some years ago, it was 100 years old but working just fine. I use it to grind a bunch of stuff. I am trying to find that good old feeder tube for making sausages, as I always made my own in the old country. The problem in the US is that you either do a small batch you can use in a short time or you have to find a place to smoke it (not so much available around here) … I would love to have my own smokehouse … don’t know how to do it in an apartment complex
Miro, find the butcher shop and let them smoke it for you. Hunters in US have the butchers to process their deer or other meats and a lot of time they have it smoked as well. I do not know what is the range of a fee for smoking.
My Hungarian Grandfather used to make this.
The only difference in the method and ingredients were that he would omit the pork hearts and he would actually make sausages with the mix using an old fashioned sausage meat pusher. These were absolutely the best when they came out of the oven slightly browned and crisp on the outside.
It was always a treat whenever he made it. The only complaint I ever heard from him after making it was that his stomach would get so sore from pushing the sausage meat.
Thank you for posting this recipe, it brought back great memories of my Grandfather.
I appreciate all the suggestions and comments and now planning to try to make some varieties of it.
One thing different I noticed from when my grandparents or dad made it is barley is substituted instead of rice. I don’t have any family members to ask why, but was possibly done to cost or availability, Barley really does not has much taste and just used as a filler to hold things together as rice would. My effort will be to bake it in a pan as I see casings in the store, but no real way to fill them.
I agree with the sausage coming out of the oven and brown and crispy and the aroma of it. We always served it with something like boiled potatoes and a side vegetable. Sometimes rye bread too, but all the small neighborhood bakeries are now gone and have to revert to store baked “homemade” rye bread. Good, but not the same.
I am old slovak who grew up eating Jaternica q lot and loved it. Now i cherish it but can’t geet it.until now, i found this site, thanks to my slovak brother in Tucson Az. But our jaternice had lots of pepper,barley and some kind of ground meat. I always thought our butcher used veal,pork and some beef, in a casing, then fried in a buttered pan. delicious. anyone know how i can get some? i live in wisconsin thanks and Dobra den.
Len, Polashek’s meat locker in Protivin, Iowa. (not far from Wisconsin) makes a pretty good Jaternice’ with barley. Otherwise there are some old Czech butchers in Wilbur, Nebraska that make it along with other Czech, Mroavian and Slovak sausages.
Tim
I tried the jeternice from Wilbur a lot of year ago and it was only the liver sausage, no rice or barley, and very greasy.
There is a butcher shop in Kaukana, WI named Salmon’s that makes Kieska and tastes very much like the jaternica or Kuska that my Slovac in laws made.
I just bought some Jaternice today at Kramarczuk’s in Minneapolis, made fresh. I’ve had good luck with what I got from them in the past, and it was always frozen.
https://kramarczuks.com/
We make hurka with cubed pork peices , millet and garlic (salt, pepper and red paprika). The raw ingredients are put in the casing and then boiled till the meat is tender and the millet has swelled. You then either fry them in a pan or back in the oven till the skin is brown and crispy. This type of hurka is particular to only some parts of Slovakia, as are Gulki – a pork and garlic meatball centre wrapped in a mix of raw and boiled potatoes – about the size of a tennis ball – boiled in water till they float and then served with butter, sourcream, fried onions, baconbits or all of the above. DELICIOUS!!!!!!!!
I have never heard of these “gulki”. Thanks for sharing, they sound delicious!
I have searched everywhere for a RECIPE to make Yaternica and can not find one. does any body know how to make it,,,,,,,I would appreicate a copy if you do. My parents made it back on the farm when I was a young lad but thats been many years ago.
This old Slovak has a craveing that needs to be satisfied. Help if u can.Thanks, Milt
Milt, what do you mean? This IS a recipe for jaternica. Do you mean how to make the sausage version? Well, you take the porridge and stuff it into casings, that’s it. You can see a photo of the finished jaternica sausage on the sausage recipe page.
http://www.polashekslocker.com/Pages/default.aspx
Milt, This is a link to a recipe similar to the one that my grandfather and his brothers used. Spices are up to individual taste. They would make a big batch so they simmered a whole hogs head and cooled and picke all the meat off then also simmered and equal number of hearts,jowels, snouts and livers. Ground everything finely and added the bread soaked in the head broth. Mixed everything util they had the taaste and consitency they liked and then stuffed into hog casings. We would cut the casings open and pan fry the Jaternice’ and eat it on toasted bread.
http://www.cooks.com/recipe/6f3pk7c4/jaternice.html
Lubos Thanks, What I would like is a recipe so I would know how much of each ingredience to use,,,,,especially the seasoning. Thanks again.Milt
Milt – I followed Lubos’s photos and write-up above almost exactly, and produced some very good jaternica. the only thing that i really changed was to add some garlic with the bacon and onions, and once the hog casings were stuffed, i gently poached them in simmering water until they floated – then vacuum-sealed them and froze them. Very good stuff! If you follow Lubos’s directions you will make a very good jaternica.
Lubos, just a small editorial comment (though I think most folks know what you meant.
When you say: “We had 4.5 mugs of water and thus we used 9 mugs of water”
should be:
“We had 4.5 mugs of rice and thus we used 9 mugs of water”
Thanks Miro – just corrected it.
Thank you for the recipe and this website! My grandmother came from Dojc and grandfather from Coscitce (or something like that, I know that spelling is not right). Her hurka had allspice in it I think, judging by the aroma that I remember. I made it once years ago but you’ve inspired me to do it again this weekend. There are places in Connecticut (where I’m from originally) where you can buy it, but I’m in Maine and hurka is a mystery to anyone here but me. Dakujem!
Thank you so much for this recipe. I made Hurka over the weekend and it was great….even with the adaptations I had to make. I had leftover cooked pork butt in the freezer and some pork liver. Ground that up after cooking the liver. Threw in the rice, salt, pepper, some allspice and a bunch of fresh marjoram from my garden. Fried it in a little oil and it was just like my grandmother’s. Gave my mother some for lunch and she enjoyed it too. Thanks again!
This is really a “blast from the past!” My stepmother made really good jaternice, but kept the recipe a secret (that most likely perished with her). However, I do know that she used barley instead of rice, and flavored the meat with lots of majoranka. I might just have to try making some from this recipe with a few alterations. Unfortunately, sausage casings are becoming more and more scarce to find. But, if I do find any, my KitchenAid stand mixer has a saugage-stuffing attachment. Thanks for the recipe.
You can find meat grinder and sausage casings at Bass Pro Shops or any hunting supply stores.
Can anyone tell me where I can buy hurka in Connecticut?
In Fairfield CT there used to be a little place called Drotos Brothers on the Boston Post Rd but I think they have retired and closed. You might try Trader Joe’s on Black Rock Turnpike in Fairfield. I ‘think’ I got hurka there a couple years ago. Fairfield and Bridgeport have a large Slovak population – or did when I lived near there years ago. That would be the area I would look. Hope that helps!
Well, forget what I just said about Trader Joes. I talked to my relatives today that live in that area. The same building that used to be Drotos is now another Slovak store. But they don’t remember what it’s called now. The road it’s on is called King’s Highway, very close to one of the Fairfield exits on I-95. A little research should get you there, good luck!
We found hurka, and other great dried meat, spices, dishes and sausage items from Slovakia, Germany and Hungary at Karl Ehmer Meats, 6 Federal Road, Danbury, CT 06810 (203-744-3950). Open Tues thru Sat.
My parents/grandparents used to make this hurka but also a potato one – would anyone have the recipe for the potato version – it is great with eggs in the morning.
Thanks!
I love Hurka! I can only get it when I visit family in Ohio–difficult to find other places. Sounds like a great recipe, I have to try this. Thanks!
My husband bought me a laptop for Christmas and I found this wonderful website. My father made Hurka until he was 80 years old. He died in 1995 and I was sorry I didn’t pay that much attention when helping him. I do remember it had more onions and a little garlic. I absolutely love hurka and am thankful for the recipe. We will definitely try making this after the holidays.
I am looking to buy jaternice.
When I was a little girl, my parent’s took me to a place in Wisconsin, called sokol camp, and they used to make this sauage.
Does anyone know where I can purchase this?
It was so good.
Thank you.
As a young boy in the 50’s and 60’s I grew up in the country where we butchered our own hogs. We always made jaterice and always loved it. In 1970 we moved to town. In the 80’s and 90’s I was introduced to the cajuns boudin. I thought man this is close to the jaternice we made when I was young. Close but no cigar. The other day I came across J D’s boudin made in Beaumont Texas. It tastes almost exactly like the jaternice we made when I was a kid. You can order it online. . Just look up J D’s Boudin Beaumont TexAs
hi
we in hungary have also some stuff like that, it is “hurka” almost the same as this. we only put the saucage in intestine and cook it for a few mins in the water what we used to cook the chitterlings.
I am making My first attempt at jaternice. Unfortantly my family never wrote the recipe down. But I was able to talk with my great aunt who was able to tell me stories of how and when my great great grand parents would make it. I dont think ill ever get the taste perfect because of the methods and cuts of meat that they would use differ from mine. They would use pig heads boil and trim off the meat then grind it up. I was told they use a lot more barley and very little meat. From what i was told we use pork butt ground, onion, garlic, red sweet pepper,and then a spicy pepper, and barly. I seasoned the meat as if i was makeing breakfast sausage and helped keep it rich in flavor with chicken base and g.w. golden broth.
Excellent post. First time I have seen anyone else making hurky outside of Slovakia. My wife is Slovak so I learned to make Hurky while visiting her family. It is a great way of using up all the leftover bits and pieces when we slaughter pigs, and our kids love it, strangely enough. We use the liver, heart, headmeat, lungs (not so much – 1 pair of lungs for 3 pigs worth of other stuff) tongues, cooking broth from boiling the meats and a couple of litres of fresh blood. Herb and spicewise we use marjoram, sweet paprika and hot paprika plus salt and pepper.
Hi Billy. Just reading your comment, and I see you don’t use any rice or barley in your recipe. My Mamička never put rice or barley in either. She used lung, kidney and tongue in hers, with black pepper and salt, and my mom uses fried onion juice. Aw, I want to make some, I’m having a taste for it. I will try it soon. Your recipe, or ingredients, rather, are pretty close. My mom used to serve hurka with a side called kaša. Do you what that is? It’s made from cornmeal. Do you also make brezak? It’s made with smoked cooked pigs head, and smoked cooked pig skins, and the water that they are cooked in. It’s nice to see others take one these old Slovakian recipes, and traditions of zabiačka. Cheers, Leah
Sounds like a sausage I’ll try. Pork hearts may be a tough find. And blood for sure is not around.
I would like to try this, but I only have beef or deer liver. Do you think either (or both) of these would work?
Thanks!
Well, as a follow-up to my question above, I did in fact make jaternica over the weekend, using deer liver and heart along with some pork from the shoulder. I made it almost exactly as Lubos describes, except I added a clove or two of garlic to the onion/bacon mixture described above. I then stuffed the jaternica into hog casings, tying many of them into loops (hurky!). Resutls were very, very good, and I want to thank Lubos and his grandmother for sharing this tradition with me! I took photos of the process and will post them on my cooking site, along with a lot (hopefuly) helpful preparation notes. Thank you again!
Ron, thanks please post the recipe that you finally used to make the jaternica.
Hi, Jim – when I do my “pictorial,” I’ll post all the nitty-gritty details, but here is a quick and hopefully-thorough summary:
I used 1 lb of deer liver and 1 deer heart, trimmed of as much fat as possible on the outside (I would have used two hearts, but only had one, of course). I also used about about 2.5 pounds of boneless pork shoulder (to make up for the missing 2nd heart). From there, I followed Lubos’s method above as closely as I could, cooking the rice as he describes, boiling the meats etc. The only real difference is that when I cooked the onions and bacon, I also added two cloves of minced garlic. I also used three teaspoons of black pepper, rather than two. These are minor details however, and everything else was the same. Once the rice, the meat and the onions were mixed together, I stuffed the jaternica into natural hog casings using a porkert grinder that was manufactured in the old Czechoslovakia and fitted with a sausage attachment. I tied both ends of the sausages closed as tightly as I could, and where the sausages were long enough, I also tied the ends together to make a “ring” of sausage. It is a good idea to leave an inch or so of loose casing at each end, so that when the filling expands during cooking, it won’t burst the casing. Once all of the jaternica was stuffed into casings, I then poached the sausages (a few at a time) in water that was just below the boiling point (perhaps 180 degrees), until the sausages floated to the top. I then partially-froze the sausages so that the vacuum sealer woudln’t crush them, and then vacuum-sealed them in approximately 1-pound packages and put them in the freezer. The recipe above makes a LOT of jaternica! I ended up with a little over 8.5 pounds, but there was some taste-testing along the way, so I am guessing the yield would be right around 9 pouinds of finished product. I should have saved half of the jaternica and packaged it by itself without sausage casings, to be cooked in the porridge form – but I got wrapped up in the sausage stuffing and forgot! Next time, I will save half for porridge. Hope this helps, but if you have any other questions, just let me know.
One final note: the water that I poached the sausages in before freezing was actually the same water that had been used to simmer the meats – a very meaty-smelling broth that hopefully added one more layer of flavour!
Similar to my memory of Jitrnice/Jaternica, I like natural casing and slow fry in cast iron with light oil, let it get crisp on both sides and I like to fork it on to saltines. Trick is to leave it alone or it will burst.
Ron,
Thanks, that’s enough to get me started when I’m ready to make it. Still drooling over a smoker I would like to buy.
Jim – as far as smokers go, I used the Little and Big Chief smokers for years and years, and really like them. They are perfect for jerky, cheeses, sausages, nuts and things such as that – where a cool smoke is desired to impart flavour. for actual smoke COOKING, such as barbecued ribs, pork shoulder etc., there are a million options out there, but a Weber Kettle might be one of the best wasys to get started – from there you can look at all kidns of things. I have an offest smoker from Brinkmann that I love. One more note about cold-smoking. There is a product called the A-Maze-N smoker that works really well, if for some reason a Little or Big Chief is not an option. the AMZN device can be used in any enclosure for meat – even a Weber Kettle. You can use food-grade wood pellets for smoke, or sawdust from UNTREATED wood that is from fruit or nout trees. be sure NOT to use pine-type trees, as the smoke particles on the meat could make you sick. I bought one of these recently (40$) and used it very successfully for Canadian Bacon and some other projects. The distributor of this product is a friend of mine, so if you have any questions I’d be glad to put you in contact with him. I’m NOT trying to sell you one and am NOT making any money from this, but it is a good product.
important note: for cold or cool smoking involving long smoking times and temperatures in the “danger zone” between 40 and 140 degrees harenheit, you want to use a curing agent for meats, especially sausages. There are lots of them out there to use, but TenderQuick from Morton is probably the most user-friendly. Be sure to follow the instructions or ask someone who knows, if you have questions. Jaternica/hurky doesn’t seem to lend itself well to long cold smoking, so I recommend hot smoke cooking, but for cold-smoking meat sausages such as the klobasy udene, a curing agent is very strongly recommended.
I was looking at this one.
Masterbuilt 20070910 30-Inch Electric Digital Smokehouse Smoker, Black
(986)
$162.49
Size: 30 Inch
In Stock. Offered by Amazon.com.
24 Used & New from $152.82
I’ll check out your friends A-maze-N smoker
I have been using Cure 1
Cure #1 is a very good choice, just be careful with your measurements and use exactly according to package directions because even a small error is greatly multiplied – enjoy!
As for the AMNPS, you can contact Marty Owens at Owens BBQ.com and he will treat you well. Theya re a family operation out of North Dakota, and good people.
Jim – just caught your note about the MES – I do not have one, but lots of folks do and really enjoy them. They are versatile and you can do either hot smoking or (if you use the above-mentioned AMNPS) cold smoking with them. It is not my first choice in that price range, because I prefer wood/charcoal smokers (my Brinkmann is in the same price range). but if an electric is the best choice for you, then this is a very good option from all I have heard. It is definitely not a bad choice, so I think you would be happy if you go with this.
Ron, was just looking for a good smoker without much fuss and could control the temp. What’s your first choice? Brinkmann I’m looking for easy.
I have a charcoal smoker with a water pan but no way to control the heat and only has two racks in it I think it’s a lil smoker round about 30 inches tall. Hand me down.
hey, jim – i have that same water smoker – you can do a few modifications to control the temperature and airflow better and it is actually a pretty good little unit when well-tuned. pl;aced 3rd in a barbecue rib cook-off with it! the one that i use nowadays though is the brinkmann 40-inch offset smoker with a firebox on the side. you do have to fuss a bit in order to maintain temp and airflow, but not much, especially with a few very easy modifications. i can hold a straight 242 degrees for quite sometime, and that sooms to be a very good temp for barbecue. if you are looking for minimal fuss, the MES will treat you well, but it seems to me that for smoke cooking/barbecue, a person gets a deeper, better flavour from the charcoal/wood smokers. for smoking such as sausages, jerky etc, i don’t think there is much difference since the temps are so low and the smoke is slowly administered.
Ok point me to your smoker at the bbq site.
Hi, Jim – sorry that it took so long to get back to you about this. It’s been a long weekend of butchering deer and Thanksgiving festivities! The smoker I have is made by Brinkmann and CharBroil; it’s a 40-inch offset smoker and can be found at WalMart and probably places like Kmart and Home Depot etc. I do strongly recommend it! If Lubos doesn’t mind, I can post a link to some modifications that I made to mine in order to help it perform better and more consistently. The modifications came in two stages: 1) The first wave of mods was done “right out of the box;” they were easy things that cost almost nothing to do and work very well. 2) The second wave of mods was done afterwards as I was able to get them done, and resulted in more permanent, “beefed-up” versions of the first wave of mods. I’m more than happy to share this link when I get home from work, if it is OK with Lubos.
Ron, if you can post em and I’ll take a look at them. might be just what I need. Tkx.
Jim – it just occurred to me that we’re talking about smoking meat on a thread that is primarily about a non-smoked sausage ~ lol ~ if you want to email me (deltaforce underscore iktomi at yahoo dot come), I’d be happy to share a bunch of information with you. If anyone else is interested, please do the same.
Back to the jaternica – I will have my photos formatted soon, and will post my pictorial on this. It turned out great!
whoops – that should be yahoo dot COM above.
i regret to say that my yahoo address is no longer valid. if anyone wishes to discuss smokers and smoking, please let me know and i can get my contact information to you. or, if luboš doesn’t mind, we can discuss it right here, or perhpas on the domáce klobásy thread, which might be more appropriate for discussing smoked sausage. if i can help, please let me know.
Here is my complete Jaternica/Hurky journey, with step-by-step photos. Many thanks to Lubos and his family for sharing this tradition, which really touches home for me! http://foodsoftheworld.activeboards.net/jaternica-also-known-as-hurka_topic3938.html
Ron, thanks for the update now to make it.
You’re very welcome, Kuba – I have now ahd the opportunity to try this a few times and really enjoy it. My favourite way is as Luboš describes, a porridge rather than the sausage in the casings. This allwoes the hurky to brown up nicely in the pan and is wonderful with eggs on toast!
As I mentioned above, I amde mine with deer heart and liver, with great results, but of course pork will work, too. If you have access to these ingredients, I highly recommend it!
I always liked it better when it was stuffed in a casing and browned up in the oven. Served with a baked potato, vegs, and cottage cheese was a treat growing up and used to ask for it for my birthday.
Not always a favorite with others, but my kids love it. Hard to find in local stores anymore.
Ernie – I’ll give it a try as you describe. I’ve fried it in the casings a couple of times, but the “filling” seems to be too mushy. Perhaps I’ve not been cooking it long enough? I’ll see how it goes baking it more slowly instead of frying it quickly and see if that makes a difference.
If you can’t find it anywhere to buy, it is very easty to make using Lubos’s method above. For very little spening of money, You can make about 9 pounds (give or take) of hurky/jaternice. If you do any hunting, deer heart and liver works great – then the only pork you need can come from shoulder or other fatty meat. Give it a try – it’s easy! 🙂
Ron, I think Ernie method is better when using casing. When you fry it, you won’t give it enough time to make the content of casing be heated enough. When you put it into oven it gives you more time.
Also, when you fry it or put it into oven, I always make a few holes in casing so that moisture can escape and content will not be mushy. I think that’s what makes a difference.
When you just fry it without casing, as Lubos did, all the moisture is “free to escape” unlike when it’s in casing.
Give it a try
That makes sense – I will try baking it, and poking a few holes in it. Thanks, Ernie and Miro!
Miro – I wanted to drop a quick note and say that your idea (poking a few holes in the casing before baking or frying) worked like a charm! It provided exactly the right escape for excess moisture, and the jaternica was incredibly good – thanks for the tip!
P.S. Your baked “pig’s knees” are on the menu soon. I talked to my meat lady, and it seems they refer to this cut as the shank. She forgot about my request a while ago, but she is going to reserve them for me on the next pig slaughter! 🙂
ron, I am glad that it worked for you cheers
When the meat is real mushy what I do is fry it with eggs. I do this a lot with blood sausage.
Very good with eggs – also with some small-diced potato and onion added to the meat, with eggs scrambled in at the end to make a delicious hash on toast! We did this in a cast iron pan over a campfire not long ago and it was delicious!
Thank you for this tutorial/recipe and for the great photos.- I am so hungry for jaternice! It’s become quite an obsession!
When I was a kid in southern Kansas, we (Grandma, my uncle, my parents, and other folks from miles around) would gather in my grandmother’s little kitchen (wood-burning cook stove) in the fall and make jaternice from a freshly-butchered hog. We used the whole head, heart, liver, ears, snouts, hocks (the latter three made it wonderfully gristly) and lots of garlic! She also used bread crumbs instead of rice (or barley or millet), which gave it more the texture of grits (?) – So memorably delicious! Chase that down with a couple of poppyseed kolache, and you’re in heaven.
My job was to turn the crank on her little meat grinder (just like the one in the pictures), which I still have. As soon as our weather gets out of the 90’s, I’m going on the prowl to find me some pig snouts!
Nolechek’s Meats is a butcher shop in West Central Wisconsin. We make an excellent Jaternice, in the traditional way, as we are Bohemian. Check it out!
http://www.shopnolechekmeats.com/ecommerce/jaternice.rhtml
you all a bunch of vankers…..sorry…n o w in Hungarian alphabet
My three brothers and I just made 150 rings of rice sausage. We used 20 pounds of rice, 2 gallons pork blood, 6 # ground liver, and 6 # ground pork meat. Spices we used were salt, pepper, allspice, marjoram, and gloves. Then stuffed in casings, and froze quickly. It was -15 outside so God froze it for us. This is my dad’s recipe he used to make with his brothers in Northern Minn. Turned out great. We did not use onions but I think that sounds good.
OMG, are feeding the army? That’s a lot of jaternice. 20 pouns of rice and all the other stuff. 🙂
Good going!!!
I love yaternice. I want it once a year in the winter. I am from Texas, and only made it I the winter, but cannot find it. Miss it. I grew up on a pig and crop farm. We used barley and syrup after frying. Miss it.
my grandmother would just use the liver. added garlic, chopped onion, sage mix and celery chopped. We’d make patties out of it and fry in in an iron skillet till it was crispy brown on each side for breakfast. Very rich to much and it would upset your stomach. But so good!
I would really appreciate a source for pre-made Jitrnice/Jaternica, but alas most Check butchers have retired/died off. I found a Bohemian community in South Dakota that made them as late as 2002 but have been elusive since then. This is the closest recipe I can find, but the quantity of ingredients is missing. We prefer natural casing and like to slow fry them in a heavy cast iron pan.
My question: Is there a source you know of or precise ingredients. All my brothers would love this! p.s. we like the “white version” as opposed to the “Black (blood) version.”
Liver Sausage (Jitrnice)–Czech
Instructions:
Clean one hog head and ears and cut up head and remove eyes. Cook with lever, heart and tongue until tender. Remove from broth cool and remove bones, grind in food chopper. Add salt and pepper to taste. Add 1 clove garlic chopped fine. Cook 2 c. pearled barley and add to ground meat, along with enough of the broth in which the meat has been cooked. Stuff into casings (not too full), then drop into the remaining broth and cook about 40 minutes. Remove from broth to cool, heat before serving. Fry in heavy skillet or in medium oven until heated through.
Your Liver Sausage (Jitrnice)–Czech is ready
Doug, We get this here in Cleveland, Ohio at a place called Azman’s Quality Meats in Euclid Ohio. He won the 2013 Slovenian Sausage Festival. I’m not sure if he ships that one but he may with dry ice. We crisp it up and have it with chunky blue cheese dressing on it. There are other places in Cleveland that have it too but you have to do your research, I’ve given you the Google starting points.
Oh my gosh! I’m reading this site from 2010 forward and come to a post that refers to Azmans! What a blast from my childhood! Never knew how to spell it but as kids in Cleveland my mom got her meat there, including hurka, which we didn’t know was something unusual. I moved to a farm in western NY and have made it several times over the years from a recipe in my Slovak cookbook. Of course with such recipes many things have to be altered or fudged according to what you have but organ meats, rice, and definitely marjoram make wonderful hurka or hurka-like sausages that make you feel like you’re 12 again! Thank you for all these posts. Two of our children want to learn to make our traditional foods and now I’m pumped to have a hurka lesson…and we are just ready to butcher a pig! Hurrah – except our pig probably only has one heart! Haha
A local meat locker in Protivin Iowa makes and ships jaternice. And other types of sausages.
http://www.polashekslocker.com/Pages/default.aspx
My dad stuffed into casing. Our summer hot and humid but will be doing this fall
This is not Jaternica! This is hurka…hungarian. Jaternica is a liver sausage not rice.
Thanks Connie, I was not aware of there being a difference. My grandma called this by either name.
Ive been looking for this receipie for years. Love the internet!!
My Grandma Mrazik who came from Slovakia use to make this with pork and liver not sure about heart etc.. I was just little but LOVED when she cooked this. I also remember she would have sokal meetings and all the old slavakian ladies would come with tons of deserts talk in slovak and play pokeno for hours. I cherish those days.I also say vada when referring to water and just saw this is actually a chech word. Wow crazy….
Huungarians don’t have a corner on Jaternica! We Slovenians call them rice sausages! Rudy’s Sausage shop in Cleveland sells them and ships anywhere!
Brown them on both sides then place in a baking dish lined with sauerkraut, onions & bacon. Bake at 350 for 1 hour. Serve with mashed potatoes.
Hi Gary,
Going to try and cook Jaternica from my mother-in-law.If I just bake it at 350 for 1 hr will that leave the skin crisp or do I need to fry or brown before it goes in the oven?
Thanks, Becky
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Any place in Baltimore or Harford Counties in Maryland who make and sell their own. Am in my seventies and haven’t had hurka since I was a kid. Would love to make it. Thanks.
How come meat grinders are rare in the US?
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Astoria Queens, NY before becoming predominately Greek was Czech. When I lived there from 1982 to 1990 there existed the last Czech butcher in New York City on Ditmars Blvd. They made Jaternica in sausage casing I adored just warmed up I’d press it out onto the plate.
Where is it made in New York State? Periodically I dream about Jaternica as it has been a very long time. I was ill prepared to find it on a menu times I was in Prague, now I feel I must return!