Howdy All
I was asked to share a Jitrnice recipe while posting to the latest Boudin thread this past week. Checkdude asked, so here ya go!
Jaternice / Jitrnice (Yit-ther-nitz-eh) is basically Bohemian Boudin!!
As I mentioned in the other thread, I have a "Dump Cook" style Jitrnice. Originally this came from a Czech Festival cook book, "Kucharka Ceska," compiled by the Past Chiefs of Pythian Sisters of Wilber, Nebraska, @1964. These ladies were 1st and 2nd generation Czech Americans.
Original Instructions: Jaternice -- Cook the meat from the hog's head, trimming away some of the fat if desired. The heart, lungs, and other lean parts of the hog may also be cooked, as well as the hoofs, and ears. When meat is tender and falling off the bones, remove from broth and cool. Some cooks grind the meat, while other like it finely chopped with a knife. Keep broth simmering.
The liver--take the hog's liver, or bring along about 1 1/2 pounds of pork liver to add to the meat. Grind raw, and set aside.
Take white bread soaked and squeezed of water. Old bread is best. Use about 1/3 bread, to 2/3 meat. Add salt and pepper to taste. Take about 6 cloves of garlic, smashed and rubbed into a paste and 1 TBSP Marjoram to add to the meats.
Mix all this together and fill casings, tying off into rings. Place rings into simmering broth and remove when they float -- maybe 5 to 7 minutes. Don't crowd in kettle, or let simmer too long, or they will crack open. Rinse in cold water, and cool one layer deep. Wrap and freeze until needed. These are good to eat cold, or browned in the oven, or skillet for breakfast.
Okay now. I have eaten some in Wilson Kansas that had barley in them, others made with the bread, and still others made with rice. It closely resembles how Boudin is prepared. So a friend and I reset these instructions into a formula loosely using the Nebraska recipe, and some Czech's recommendations from recipes they use in Pilsen, Kansas, Caldwell Kansas, and Yukon Oklahoma, trying to get them down to a manageable size for weekend hobbyists.
Jitrnice: (alternate spelling I guess)
Meat
Take 3 1/2 lbs of pork shoulder and 1 1/2 lbs of pork or beef liver and cut it all into 2 inch pieces after it has been trimmed. Nowadays, most cook the liver, also, in this step. If you want to be traditional, set aside the liver after grinding -- see below.
Put the meat chunks into a pot on the stove top and 1 large chopped onion, 2 teaspoons of kosher salt, and 1 teaspoon black pepper.
Cover the meat and onions generously with water--maybe 3 or 4 quarts--and simmer the mixture until the meat is tender enough to fall apart.
Take the meat out of the pot with a slotted spoon and allow it to cool, but keep the cooking liquid warm for later use.
Now grind the cooked meat through the medium plate of your sausage grinder
Adding Liver, Rice, and Spices
While the meat is cooking is a good time to prepare these next things:
Raw liver is traditional. If using raw liver, grind as fine or coarse as you wish. Often the same size as the meat.
Large dice some bread rolls, enough to soak up 2 cups broth.
OR take 2 1/2 cups of white rice, or pearled barley, rinse it in cold water, and add it to another pot with about 4 cups of the broth. Add 1 teaspoon of salt and bring the mixture to a boil, then cover and let simmer for about 20 minutes on very low heat. A bit longer if using barley.
To the cooked, ground meat, add 1 cup of finely chopped Onion, 5 teaspoons of dried marjoram, 2 teaspoons of medium grind black pepper, 2 TBSP granulated garlic, and 1 tablespoon of kosher salt. Add all the starch and liver to the meat mixture and stir it together very thoroughly. It will seem a bit "wet." This is correct. It should not be runny, though, so you might need to add a bit of bread to sop up this "juice." Stir again.
Stuffing and Final cooking:
Stuff into 38-42mm casings.
If using the raw liver, or fresh casings, simmer in the broth about 5 to 7 minutes until they float. Cool, and freeze. Don't crowd them in the pot. And, don't over cook them, or they might crack and burst.
May be eaten cold, or browned in over or skillet. Excellent for breakfast.
Hope this helps.
Looking for errors -- please feel free to make additions or corrections. Thanks
Rex
I was asked to share a Jitrnice recipe while posting to the latest Boudin thread this past week. Checkdude asked, so here ya go!
Jaternice / Jitrnice (Yit-ther-nitz-eh) is basically Bohemian Boudin!!
As I mentioned in the other thread, I have a "Dump Cook" style Jitrnice. Originally this came from a Czech Festival cook book, "Kucharka Ceska," compiled by the Past Chiefs of Pythian Sisters of Wilber, Nebraska, @1964. These ladies were 1st and 2nd generation Czech Americans.
Original Instructions: Jaternice -- Cook the meat from the hog's head, trimming away some of the fat if desired. The heart, lungs, and other lean parts of the hog may also be cooked, as well as the hoofs, and ears. When meat is tender and falling off the bones, remove from broth and cool. Some cooks grind the meat, while other like it finely chopped with a knife. Keep broth simmering.
The liver--take the hog's liver, or bring along about 1 1/2 pounds of pork liver to add to the meat. Grind raw, and set aside.
Take white bread soaked and squeezed of water. Old bread is best. Use about 1/3 bread, to 2/3 meat. Add salt and pepper to taste. Take about 6 cloves of garlic, smashed and rubbed into a paste and 1 TBSP Marjoram to add to the meats.
Mix all this together and fill casings, tying off into rings. Place rings into simmering broth and remove when they float -- maybe 5 to 7 minutes. Don't crowd in kettle, or let simmer too long, or they will crack open. Rinse in cold water, and cool one layer deep. Wrap and freeze until needed. These are good to eat cold, or browned in the oven, or skillet for breakfast.
Okay now. I have eaten some in Wilson Kansas that had barley in them, others made with the bread, and still others made with rice. It closely resembles how Boudin is prepared. So a friend and I reset these instructions into a formula loosely using the Nebraska recipe, and some Czech's recommendations from recipes they use in Pilsen, Kansas, Caldwell Kansas, and Yukon Oklahoma, trying to get them down to a manageable size for weekend hobbyists.
Jitrnice: (alternate spelling I guess)
Meat
Take 3 1/2 lbs of pork shoulder and 1 1/2 lbs of pork or beef liver and cut it all into 2 inch pieces after it has been trimmed. Nowadays, most cook the liver, also, in this step. If you want to be traditional, set aside the liver after grinding -- see below.
Put the meat chunks into a pot on the stove top and 1 large chopped onion, 2 teaspoons of kosher salt, and 1 teaspoon black pepper.
Cover the meat and onions generously with water--maybe 3 or 4 quarts--and simmer the mixture until the meat is tender enough to fall apart.
Take the meat out of the pot with a slotted spoon and allow it to cool, but keep the cooking liquid warm for later use.
Now grind the cooked meat through the medium plate of your sausage grinder
Adding Liver, Rice, and Spices
While the meat is cooking is a good time to prepare these next things:
Raw liver is traditional. If using raw liver, grind as fine or coarse as you wish. Often the same size as the meat.
Large dice some bread rolls, enough to soak up 2 cups broth.
OR take 2 1/2 cups of white rice, or pearled barley, rinse it in cold water, and add it to another pot with about 4 cups of the broth. Add 1 teaspoon of salt and bring the mixture to a boil, then cover and let simmer for about 20 minutes on very low heat. A bit longer if using barley.
To the cooked, ground meat, add 1 cup of finely chopped Onion, 5 teaspoons of dried marjoram, 2 teaspoons of medium grind black pepper, 2 TBSP granulated garlic, and 1 tablespoon of kosher salt. Add all the starch and liver to the meat mixture and stir it together very thoroughly. It will seem a bit "wet." This is correct. It should not be runny, though, so you might need to add a bit of bread to sop up this "juice." Stir again.
Stuffing and Final cooking:
Stuff into 38-42mm casings.
If using the raw liver, or fresh casings, simmer in the broth about 5 to 7 minutes until they float. Cool, and freeze. Don't crowd them in the pot. And, don't over cook them, or they might crack and burst.
May be eaten cold, or browned in over or skillet. Excellent for breakfast.
Hope this helps.
Looking for errors -- please feel free to make additions or corrections. Thanks
Rex
