A good jitrnice should be meaty and not feel like a paste so don’t be too liberal with the bread. The trick to the jitrnice is cooking it slowly and cautiously. The lining which is made from the pig’s intestines, is fragile and prone to bursting, therefore a low heat should be used to cook the sausage through and scorch the skin nicely.
- 2 pig’s heads, scalded, not skinned
- 1 kg meat off-cuts, fist-sized pieces and a chunk of shoulder fat
- 2 pork livers, pork internal portions
- 4 lungs, cut into 5 cm pieces
- 2 hearts, cut into 5 cm pieces
- 2 to ngues, cut into 5 cm pieces
- 2 kg bread rolls, cut into small pieces
- 20 g salt
- 10 g allspice
- 15 g ground ginger
- 15 g marjoram
- 10 cloves garlic, crushed
- pork intestinal casings, rinsed, cleaned
- 500 g lard, for frying
- In a large pot, add the pigs’ heads, off-cuts and shoulder fat. Cover with water and simmer for 2 hours.
- In the same pot, add half the pork livers, the lungs, hearts and tongue. Boil for a further 15 minutes, stirring constantly.
- Finely chop the remaining liver. Place in a large bowl. Shred the cooked meat, liver, lung, heart and tongue. Add to the chopped liver and mix well.
- Soak the bread in the pork broth and add to the chopped liver mixture.
- Add the salt, allspice, ginger, marjoram and garlic. Mix well. Add more of the pork broth, if necessary.
- Attach the pork intestinal casings to a sausage machine. Fill with the mixture, cutting each sausage at 20 cm and tying off both ends.
- Place the sausages into the pork broth heated to 90°C. Cook for a few minutes or until the sausages float to the surface. Remove and hang to dry. Refrigerate for up to 5 days, or freeze for up to 1 month.
- To serve, heat the lard in a deep frypan. Add the sausages and fry all over until cooked.