Roe Bear Yes, grinding that 3rd time, especially since it seems you did some mixing and then put through the grinder again is going to give you a more hotdog like product. When they make hot dogs they usually use an emulsifier plate or even better would be a bowl chopper. This gives the hotdog its texture, grinding that 3rd time is what we tell people to do if the are wanting to make a hotdog. Glad everyone chimed in and helped you out!
Something Different - Jaternice
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Once every couple of years I like to make some jaternice (pronounced eater-nit-see).
WTH is that, you ask?
Every culture has a few sausage types intended for using up the leftovers from hog butchering. Eastern Europeans and specifically the Czech’s version of this sausage is jaternice.
For a lot of people, these sausages, and their ingredients, were considered “cheap cuts” and food that people of modest means ate. True, but they were also nutritious, tasty, and wholesome.In various parts of the Midwest, Czech immigrants settled, and brought their sausage making traditions with them. Traditionally made of pork offal, pork head meat, a cereal, and seasoning, jaternice is considered an uncured cooked liver sausage that is ready-to-eat. It can be served cold, or heated and browned in a skillet (my favorite). It makes a nice breakfast meat served with eggs and toast.
Served cold it has a firm texture from all the natural gelatin in the head meat. When it is heated, it has a loose pudding-like texture.
Our family grew up eating and liking foods like this which we made in the family sausage business.
Here are pictures of how I dit it.
Ingredients: Pork snouts, pork liver, pork butt, bread and seasoning.
The liver is poached for 10 minutes and the other meats are simmered for 2 hours.
Unrelated Bonus Question: What do diving pigs look like when they come up for air?
The cooked meats are allowed to cool, cubed up and ground.
The bread is cubed up and mixed with the ground meats, seasonings, and kettle broth.
After mixing, I stuffed in large hog casings and tied them into rings. Cooking was done in a large meat lug using 180 degree water until an I.T. of 152 degrees was reached.
This was followed by a cold water bath and refrigerating overnight.
Paul
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processhead well now that is different, looks great. Not sure why but reminded me of kalburwurst.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
processhead it looks good but I don’t see it in my future.
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processhead Love the snouts cooking in the pot!
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processhead That is one heck of a fantastically detailed process you have outlined there. Is taste something like souse in a sausage, or it the taste just unique to itself?
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calldoctoday said in Something Different - Jaternice:
processhead That is one heck of a fantastically detailed process you have outlined there. Is taste something like souse in a sausage, or it the taste just unique to itself?
I can’t really compare it with anything else that I know of. The liver and lack of any vinegar keeps it from tasting like traditional souse.
The closest would probably be traditional liver sausage, but liver sausage usually does not have cereal or bread in it.
Another similarity are some blood sausages which also use cereal, aromatic spices, like marjoram, cloves, nutmeg, and meats high in collagen content. -
twilliams said in Something Different - Jaternice:
processhead well now that is different, looks great. Not sure why but reminded me of kalburwurst.
I had to look up kalburwurst since I was not familiar with it. Looks like maybe kalburwurst has crackers in it so kind of a cereal ingredient.
Paul
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processhead that looks good but like cdavis probably not going to be trying that one.
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I don’t think I will make any of this but if I wanted to I good with all the good information you have put up thanks
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There is a plant in Iowa that makes it the way you described. Very tasty
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
processhead sort of reminds me of kiszka. Uses blood, groats/barley. I know we ate something similar growing up. A bit like scrapple.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
processhead thats definitely an interesting and great looking sausage. I love the old school sausage recipes for the simple fact, that nothing was wasted. Great post.
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I would LOVE to make that recipe but unfortunately I would be the only one eating it. At the very mention of snout my whole family would run from the house. Thank for sharing and if I ever travel the Midwest I will be sure to see if they serve it in some mom and pop restaurant (that’s the only way I will be able to eat it)
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Dr_Pain said in Something Different - Jaternice:
I would LOVE to make that recipe but unfortunately I would be the only one eating it. At the very mention of snout my whole family would run from the house. Thank for sharing and if I ever travel the Midwest I will be sure to see if they serve it in some mom and pop restaurant (that’s the only way I will be able to eat it)
I have never seen it served in any restaurants, and finding it commercially takes some effort as well. A few small processers still make it but unfortunately it is one of those products with dwindling consumer demand.
Paul
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Did this get nominated for post of the week yet? If not, its got my vote.
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Departing Contestant said in Something Different - Jaternice:
There is a plant in Iowa that makes it the way you described. Very tasty
Can you share the name of that plant?
Paul
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processhead Of course it is clear across the state of Iowa for you! Might have to make a fall road trip to look at the beautiful scenery of the NE Iowa in the fall!
Denny O's-Smokey Bones
I'd rather be sit'in in a boat and thinking about God,
Than sit'n in church and thinking about fish'in! -
@dennyo said in Something Different - Jaternice:
processhead Of course it is clear across the state of Iowa for you! Might have to make a fall road trip to look at the beautiful scenery of the NE Iowa in the fall!
It might be totally worth it to make a road trip to Protivin, IA to visit Polashek’s. Maybe there is a good bakery where you can get kolaches?
Paul
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processhead I feel as if those pig snouts and I locked eyes!!!
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