Homemade Czech Jitrnice Sausage

Ingredients

• 500g (1.1 lb) pork meat, finely minced 500g (1.1 lb) pork meat, finely minced
• 200g (7 oz) pork liver, finely minced 200g (7 oz) pork liver, finely minced
• 100g (3.5 oz) rice, cooked and cooled 100g (3.5 oz) rice, cooked and cooled
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon marjoram 1 teaspoon marjoram
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• Natural hog casings (optional) Natural hog casings (optional)
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 15g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the minced pork meat, minced liver, cooked rice, chopped onion, minced garlic, marjoram, allspice, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   If using hog casings, rinse them thoroughly and soak them in water according to the package instructions.
3. 3.
   Stuff the sausage mixture into the casings, twisting them into desired sausage lengths. Alternatively, shape the mixture into sausage patties without casings.
4. 4.
   Heat vegetable oil in a frying pan over medium heat. Add the sausages and cook until golden brown on all sides, ensuring they are cooked through.
5. 5.
   Once cooked, remove the sausages from the pan and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Pork liver — Make sure to finely mince the liver to ensure a smooth texture in the sausages.
• Rice — Cook the rice according to the package instructions and let it cool completely before adding it to the sausage mixture.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the sausage mixture.
• If you prefer a milder flavor, reduce the amount of black pepper in the recipe.
• Serve the Jitrnice sausages with a dollop of mustard for an extra tangy flavor.
• If you don't have access to hog casings, shape the sausage mixture into patties and pan-fry them.
• Leftover Jitrnice sausages can be refrigerated and enjoyed the next day, either reheated or cold.

Serving advice

Serve the Jitrnice sausages hot, accompanied by sauerkraut and freshly baked bread. They can also be enjoyed with a side of mashed potatoes or a simple green salad.

Presentation advice

Arrange the Jitrnice sausages on a platter, garnished with fresh herbs such as parsley or chives. Serve them alongside the chosen side dishes for an appealing and appetizing presentation.