Something Different - Jaternice
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Departing Contestant said in Something Different - Jaternice:
There is a plant in Iowa that makes it the way you described. Very tasty
Can you share the name of that plant?
processhead Of course it is clear across the state of Iowa for you! Might have to make a fall road trip to look at the beautiful scenery of the NE Iowa in the fall!
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
processhead Of course it is clear across the state of Iowa for you! Might have to make a fall road trip to look at the beautiful scenery of the NE Iowa in the fall!
@dennyo said in Something Different - Jaternice:
processhead Of course it is clear across the state of Iowa for you! Might have to make a fall road trip to look at the beautiful scenery of the NE Iowa in the fall!
It might be totally worth it to make a road trip to Protivin, IA to visit Polashek’s. Maybe there is a good bakery where you can get kolaches?
Paul
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Once every couple of years I like to make some jaternice (pronounced eater-nit-see).
WTH is that, you ask?
Every culture has a few sausage types intended for using up the leftovers from hog butchering. Eastern Europeans and specifically the Czech’s version of this sausage is jaternice.
For a lot of people, these sausages, and their ingredients, were considered “cheap cuts” and food that people of modest means ate. True, but they were also nutritious, tasty, and wholesome.In various parts of the Midwest, Czech immigrants settled, and brought their sausage making traditions with them. Traditionally made of pork offal, pork head meat, a cereal, and seasoning, jaternice is considered an uncured cooked liver sausage that is ready-to-eat. It can be served cold, or heated and browned in a skillet (my favorite). It makes a nice breakfast meat served with eggs and toast.
Served cold it has a firm texture from all the natural gelatin in the head meat. When it is heated, it has a loose pudding-like texture.
Our family grew up eating and liking foods like this which we made in the family sausage business.
Here are pictures of how I dit it.
Ingredients: Pork snouts, pork liver, pork butt, bread and seasoning.
The liver is poached for 10 minutes and the other meats are simmered for 2 hours.
Unrelated Bonus Question: What do diving pigs look like when they come up for air?
The cooked meats are allowed to cool, cubed up and ground.
The bread is cubed up and mixed with the ground meats, seasonings, and kettle broth.
After mixing, I stuffed in large hog casings and tied them into rings. Cooking was done in a large meat lug using 180 degree water until an I.T. of 152 degrees was reached.
This was followed by a cold water bath and refrigerating overnight.
processhead I feel as if those pig snouts and I locked eyes!!!
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processhead I feel as if those pig snouts and I locked eyes!!!
HerbcoFood said in Something Different - Jaternice:
processhead I feel as if those pig snouts and I locked eyes!!!
Eye see you?
Nose see you?Food photography is all about the presentation. lol
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On the down side, I sent a similar picture to a buddy who also processes and likes jaternice, as did his wife until he showed her the picture.
“Never again”, I believe were his wife’s exact words after viewing the picture.Paul
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On the down side, I sent a similar picture to a buddy who also processes and likes jaternice, as did his wife until he showed her the picture.
“Never again”, I believe were his wife’s exact words after viewing the picture.processhead yeah my reaction was never ever. But I have always been taught to never say never.
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processhead yeah my reaction was never ever. But I have always been taught to never say never.
cdavis said in Something Different - Jaternice:
processhead yeah my reaction was never ever. But I have always been taught to never say never.
Unfortunately, a lot of our attitudes towards all foods are based on preconceived notions and not actual experience.
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Dr_Pain said in Something Different - Jaternice:
I would LOVE to make that recipe but unfortunately I would be the only one eating it. At the very mention of snout my whole family would run from the house. Thank for sharing and if I ever travel the Midwest I will be sure to see if they serve it in some mom and pop restaurant (that’s the only way I will be able to eat it)
I have never seen it served in any restaurants, and finding it commercially takes some effort as well. A few small processers still make it but unfortunately it is one of those products with dwindling consumer demand.
processhead said in Something Different - Jaternice:
Dr_Pain said in Something Different - Jaternice:
I would LOVE to make that recipe but unfortunately I would be the only one eating it. At the very mention of snout my whole family would run from the house. Thank for sharing and if I ever travel the Midwest I will be sure to see if they serve it in some mom and pop restaurant (that’s the only way I will be able to eat it)
I have never seen it served in any restaurants, and finding it commercially takes some effort as well. A few small processers still make it but unfortunately it is one of those products with dwindling consumer demand.
I guess it means a road trip to your house LOL!!!
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cdavis said in Something Different - Jaternice:
processhead yeah my reaction was never ever. But I have always been taught to never say never.
Unfortunately, a lot of our attitudes towards all foods are based on preconceived notions and not actual experience.
processhead yes sir that is right.
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processhead said in Something Different - Jaternice:
Dr_Pain said in Something Different - Jaternice:
I would LOVE to make that recipe but unfortunately I would be the only one eating it. At the very mention of snout my whole family would run from the house. Thank for sharing and if I ever travel the Midwest I will be sure to see if they serve it in some mom and pop restaurant (that’s the only way I will be able to eat it)
I have never seen it served in any restaurants, and finding it commercially takes some effort as well. A few small processers still make it but unfortunately it is one of those products with dwindling consumer demand.
I guess it means a road trip to your house LOL!!!
Dr_Pain said in Something Different - Jaternice:
processhead said in Something Different - Jaternice:
Dr_Pain said in Something Different - Jaternice:
I would LOVE to make that recipe but unfortunately I would be the only one eating it. At the very mention of snout my whole family would run from the house. Thank for sharing and if I ever travel the Midwest I will be sure to see if they serve it in some mom and pop restaurant (that’s the only way I will be able to eat it)
I have never seen it served in any restaurants, and finding it commercially takes some effort as well. A few small processers still make it but unfortunately it is one of those products with dwindling consumer demand.
I guess it means a road trip to your house LOL!!!
Or when we get sick of Winter here, I pack some up and head to sunny, warm LA.
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@dennyo said in Something Different - Jaternice:
processhead Of course it is clear across the state of Iowa for you! Might have to make a fall road trip to look at the beautiful scenery of the NE Iowa in the fall!
It might be totally worth it to make a road trip to Protivin, IA to visit Polashek’s. Maybe there is a good bakery where you can get kolaches?
processhead i would love to get ahold of some good, old time Kolaches again. It has been too long!
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processhead i would love to get ahold of some good, old time Kolaches again. It has been too long!
calldoctoday said in Something Different - Jaternice:
processhead i would love to get ahold of some good, old time Kolaches again. It has been too long!
Poppy seed is my personal favorite filling, apricot a close second.
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calldoctoday said in Something Different - Jaternice:
processhead i would love to get ahold of some good, old time Kolaches again. It has been too long!
Poppy seed is my personal favorite filling, apricot a close second.
processhead Oh Boy, I was thinking of Apricot, but I sure do like some of the berries too.
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@dennyo said in Something Different - Jaternice:
processhead Of course it is clear across the state of Iowa for you! Might have to make a fall road trip to look at the beautiful scenery of the NE Iowa in the fall!
It might be totally worth it to make a road trip to Protivin, IA to visit Polashek’s. Maybe there is a good bakery where you can get kolaches?
processhead said in Something Different - Jaternice:
@dennyo said in Something Different - Jaternice:
It might be totally worth it to make a road trip to Protivin, IA to visit Polashek’s. Maybe there is a good bakery where you can get kolaches?“Kolaches” ooh those sound sweeeet!
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processhead Oh Boy, I was thinking of Apricot, but I sure do like some of the berries too.
calldoctoday processhead cdavis Which kolaches are we talking about, Polish or Czech? I grew up with the Polish variety and never knew there was another until I ended up in TX and seen the Czech version. More like a meal in your hand then a pastry. Both are good, but a world of difference.
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calldoctoday processhead cdavis Which kolaches are we talking about, Polish or Czech? I grew up with the Polish variety and never knew there was another until I ended up in TX and seen the Czech version. More like a meal in your hand then a pastry. Both are good, but a world of difference.
YooperDog said in Something Different - Jaternice:
calldoctoday processhead cdavis Which kolaches are we talking about, Polish or Czech? I grew up with the Polish variety and never knew there was another until I ended up in TX and seen the Czech version. More like a meal in your hand then a pastry. Both are good, but a world of difference.
The Czech variety seen around here are not too large. Very pastry like.
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Dr_Pain said in Something Different - Jaternice:
processhead said in Something Different - Jaternice:
Dr_Pain said in Something Different - Jaternice:
I would LOVE to make that recipe but unfortunately I would be the only one eating it. At the very mention of snout my whole family would run from the house. Thank for sharing and if I ever travel the Midwest I will be sure to see if they serve it in some mom and pop restaurant (that’s the only way I will be able to eat it)
I have never seen it served in any restaurants, and finding it commercially takes some effort as well. A few small processers still make it but unfortunately it is one of those products with dwindling consumer demand.
I guess it means a road trip to your house LOL!!!
Or when we get sick of Winter here, I pack some up and head to sunny, warm LA.
processhead said in Something Different - Jaternice:
Dr_Pain said in Something Different - Jaternice:
processhead said in Something Different - Jaternice:
Dr_Pain said in Something Different - Jaternice:
I would LOVE to make that recipe but unfortunately I would be the only one eating it. At the very mention of snout my whole family would run from the house. Thank for sharing and if I ever travel the Midwest I will be sure to see if they serve it in some mom and pop restaurant (that’s the only way I will be able to eat it)
I have never seen it served in any restaurants, and finding it commercially takes some effort as well. A few small processers still make it but unfortunately it is one of those products with dwindling consumer demand.
I guess it means a road trip to your house LOL!!!
Or when we get sick of Winter here, I pack some up and head to sunny, warm LA.
DO IT!!!
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processhead said in Something Different - Jaternice:
@dennyo said in Something Different - Jaternice:
It might be totally worth it to make a road trip to Protivin, IA to visit Polashek’s. Maybe there is a good bakery where you can get kolaches?“Kolaches” ooh those sound sweeeet!
@dennyo said in Something Different - Jaternice:
processhead said in Something Different - Jaternice:
@dennyo said in Something Different - Jaternice:
It might be totally worth it to make a road trip to Protivin, IA to visit Polashek’s. Maybe there is a good bakery where you can get kolaches?“Kolaches” ooh those sound sweeeet!
We get Kolaches at every donut shop down here. Boudin Kolaches is one of my favorites
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calldoctoday processhead cdavis Which kolaches are we talking about, Polish or Czech? I grew up with the Polish variety and never knew there was another until I ended up in TX and seen the Czech version. More like a meal in your hand then a pastry. Both are good, but a world of difference.
YooperDog The ones we got in Texas I thought were probably Czech. They were only about 6" in diameter & definitely a pastry with fruit, poppyseed, & maybe a creme type filling in some. My favorite was always the fruit. I keep thinking though that we have tried some, somewhere that were more like what you described as a meal in the hand. Definitely a handful with meats & cheeses as I recall. I cannot recall where we tried those.
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YooperDog The ones we got in Texas I thought were probably Czech. They were only about 6" in diameter & definitely a pastry with fruit, poppyseed, & maybe a creme type filling in some. My favorite was always the fruit. I keep thinking though that we have tried some, somewhere that were more like what you described as a meal in the hand. Definitely a handful with meats & cheeses as I recall. I cannot recall where we tried those.
calldoctoday the ones I am familiar with are more like a cookie version topped or filled with fruit filling or poppyseed. The Czech version that I have run into have been a softer dough filled with just about anything from fruit, meats, veggies… Sort of like Cornish pasties but smaller and a lighter dough. They are all good, just a surprise when I walked in the bakery.
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