I went thru the freezer last week and got all the bites of offal that I had collected over the past year- hearts, kidneys ,livers, tongues... most was from sheep but some from deer. Seamed like to day was a good day to make Jaternice sausage (https://www.meatsandsausages.com/sausage-recipes/cooked/jaternice-czech)
This is the liver- I blanched it quick to get some of the blood out then cut it up so it would feed into grinder better
This is the other stuff on slow simmer for about 1.5 hrs. I skim all the crud of the top after this photo
This is all the onions, garlic, spices blended together. Some folks leave it chunky
The other meats after cooking
Cut up to go in grinder
So from top to bottom- ground up other meats, barley, onion/ gralic mixture, and liver that was run raw-ish thru grinder
My new stuffer was the bomb!
After a 30 min simmer in broth at 175 deg. Had two to split on me
They turned out pretty good. Pan fry with some brown mustard and a stout beer will make a man out of you!
This is the liver- I blanched it quick to get some of the blood out then cut it up so it would feed into grinder better
This is the other stuff on slow simmer for about 1.5 hrs. I skim all the crud of the top after this photo
This is all the onions, garlic, spices blended together. Some folks leave it chunky
The other meats after cooking
Cut up to go in grinder
So from top to bottom- ground up other meats, barley, onion/ gralic mixture, and liver that was run raw-ish thru grinder
My new stuffer was the bomb!
After a 30 min simmer in broth at 175 deg. Had two to split on me
They turned out pretty good. Pan fry with some brown mustard and a stout beer will make a man out of you!
