Rice and Offal Sausages: Slovak Jaterničky
  • 5 kg (11 lbs) pork and soft pork organs
  • 5 kg (11 lbs) short grain rice (white)
  • 20-40 g ground black pepper
  • 20 g marjoram
  • garlic, ground (a couple handfuls?)
  • salt
  • caramelized onion, ground (6-8 cups?)
  • sausage casing
  1. Cook the rice in a massive pot, using the broth from the cauldrons (refer to set up post). Allow to cool.
  2. With a meat grinder, grind the meat and organs. First use organs and then meat if needed to make it up to 5 kg.
  3. Put the caramelized onions through the meat grinder (refer to set up post).
  4. Mix all ingredients in a large container.
  5. Using your preferred method, put the mixture into the sausage casing (video above). Fill container with rice and offal mixture. Make sure there are no knots in the sausage casing, which has been sitting in warm water. Slip one end of the casing onto the funnel/spout (I'm sure I'm not using proper words) and gently pull the rest on, poking randomly with a pin. Poke a piece of wooden shish kebob stick through the end of the casing and make a knot. Turn the handle to push through the rice and offal mixture until the end of the casing, and use a stick to make another knot. Every 20 cm or so, twist the casing to form an individual sausage. Repeat until the end.
  6. Slip a string through a batch of jaternicky and dip in simmering water for about 30 sec and then dip in cold water. This cooks the casing and shrinks it a little.
  7. Let rest about 8-10 hrs, then freeze.
  8. To serve, thaw jaternicky (although this is not strictly necessary in a pinch), and bake at 180C/350F for about 20 min. Serve hot, bonus if with fermented veggies.
Recipe by Almost Bananas at https://www.almostbananas.net/rice-and-offal-sausages-slovak-jaternicky/