Pork Liver Sausage (Czech) Jeternice
A hearty Czech pork liver sausage with rich flavors, seasoned with spices and garlic, perfect for hearty meals and traditional celebrations.
Ingredients
Instructions
- Cook the pork roast and pork liver until tender.
- Grind the cooked meat, liver, bread slices, and garlic together.
- Add salt, pepper, ginger, nutmeg, and cloves to the ground mixture.
- Adjust seasonings according to taste.
- Mix in some of the broth in which the meat and liver were cooked; save the remaining broth.
- Add water to fill the kettle.
- Fill sausage casings with the mixture, tie the ends, and cook in the remaining broth slowly for 10 minutes.
- The sausages may be frozen for storage.
- Place in a shallow pan and bake at 275°F (135°C) for 2 hours until the casing is brown.
Tips & Substitutions
For the best texture, ensure the pork roast and liver are cooked until very tender before grinding. If you want to add a twist, consider using stale rye bread instead of white for a richer flavor. Adjust the spices according to your preference; for instance, you can add a pinch of cayenne for heat. Be mindful of the salt, especially if you're using a salty broth.
Serving Suggestions
Serve jeternice sliced on a platter with mustard and pickles for a traditional touch. It pairs wonderfully with a side of sauerkraut or a fresh salad. For a hearty meal, consider serving it alongside Southern-Style Black-Eyed Peas. A crusty bread or rolls would complement this dish nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place the sausages in a skillet over low heat, adding a splash of broth to keep them moist. Alternatively, you can bake them at 275°F (135°C) until warmed through. They also freeze well, allowing for longer-term storage.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Liver Sausage (Czech) Jeternice contains roughly 227 calories, with 23g protein, 29g carbohydrates, and 5g fat. It is an excellent source of vitamin C (459% of the Daily Value), dietary fiber (64% of the Daily Value), and protein (46% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1909mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of meat for this recipe?
Yes, you can experiment with different meats like beef or chicken liver for a unique flavor. However, keep in mind that adjusting the cooking times is important to ensure everything is tender. Mixing meats can also alter the seasoning balance, so taste as you go!
How do I know when the sausages are fully cooked?
The sausages should be cooked in the broth for about 10 minutes, but you can check for doneness by cutting one open; it should be firm and the filling should not be pink. If you want to be extra sure, using a meat thermometer to check for an internal temperature of 160°F (71°C) is a good idea.
What can I do with leftover sausage?
Leftover jeternice can be used in various dishes. Chop it up and add it to an omelette or stir it into a pasta dish for added flavor. You can also slice it and serve it cold in sandwiches. For a twist, try adding it to a Portuguese Ham-Kidney Bean Soup for a hearty meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).