Something Different - Jaternice
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Dr_Pain the Czech Stop and Slovacek are two that we normally stop at when passing through/near the DFW area. There are quite a few in the area and a ran into a few in small towns. Our jaunts usually are a big loop down through TX, MO, KS, OK, AR and LA venturing off on different roads to explore different areas. This is a big country with lots to see and experience.
YooperDog said in Something Different - Jaternice:
Dr_Pain the Czech Stop and Slovacek are two that we normally stop at when passing through/near the DFW area. There are quite a few in the area and a ran into a few in small towns. Our jaunts usually are a big loop down through TX, MO, KS, OK, AR and LA venturing off on different roads to explore different areas. This is a big country with lots to see and experience.
Thanks for the recommendation. If you make it to south Louisiana you need to reach out!!
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YooperDog said in Something Different - Jaternice:
Dr_Pain the Czech Stop and Slovacek are two that we normally stop at when passing through/near the DFW area. There are quite a few in the area and a ran into a few in small towns. Our jaunts usually are a big loop down through TX, MO, KS, OK, AR and LA venturing off on different roads to explore different areas. This is a big country with lots to see and experience.
Thanks for the recommendation. If you make it to south Louisiana you need to reach out!!
Dr_Pain I will keep it in mind. We are down that way about 2x a year.
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YooperDog said in Something Different - Jaternice:
Dr_Pain I will keep it in mind. We are down that way about 2x a year.
Do you come as far as Lafayette???
Dr_Pain I have been as far as New Orleans, but it has been awhile. I have family in Shreveport and sometimes make it as far as Alexandria, just depends on timing and follow-on destination.
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My oldest is in med school in Shreveport but we don’t make it there very often. If you happen to come to the heart of Acadiana I will make sure to open the schedule for an extended visit. All depending on the sale of the house I may even have a place for you to call home for a bit
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My oldest is in med school in Shreveport but we don’t make it there very often. If you happen to come to the heart of Acadiana I will make sure to open the schedule for an extended visit. All depending on the sale of the house I may even have a place for you to call home for a bit
Dr_Pain Would love to meet up, thank you.
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This post brought back some childhood memories. My dad made a sausage very similar to this but called it head sausage. My mom would fry it for breakfast and we would eat with syrup. I have not had it in many years and never had a recipe. I am going to have to try this soon!! Thanks for posting the recipe.
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I still have dreams about the pig snouts looking at me…
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I still have dreams about the pig snouts looking at me…
HerbcoFood said in Something Different - Jaternice:
I still have dreams about the pig snouts looking at me…
Lol. I’m here to help with that. I’ll post more pictures.
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I told my son in law about this recipe and he was all on board to make some right away as his family used to have Jaternice made at a processor they used. I was unable to find any pork snouts for sale in my area so I went with Pork butt. The recipe has great flavor! The only thing I am changing is I think I am going to go a little lighter on the salt as my family thought it was a little salty. The other spices and pepper were spot on though. We only made a 10 lb. batch and split it evenly but I may have to lock my freezer to keep my son in law from taking all my Jaternice as he has eaten most of his already, LOL!!!
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processhead I was just Searching for scrapple posts and this thread popped up. There were only 3 threads with recipe content so your nice process and pics are very useful. Really interesting, and sure sounds similar except for using bread instead of cornmeal or groats. Your spice recipe looks like a good start for me. I’ve never heard of this, but as a guy who has eaten a good bit of haggis, and made a couple, your very cool recipe is now on my list to make! Thx
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I told my son in law about this recipe and he was all on board to make some right away as his family used to have Jaternice made at a processor they used. I was unable to find any pork snouts for sale in my area so I went with Pork butt. The recipe has great flavor! The only thing I am changing is I think I am going to go a little lighter on the salt as my family thought it was a little salty. The other spices and pepper were spot on though. We only made a 10 lb. batch and split it evenly but I may have to lock my freezer to keep my son in law from taking all my Jaternice as he has eaten most of his already, LOL!!!
DJS303 said in Something Different - Jaternice:
I told my son in law about this recipe and he was all on board to make some right away as his family used to have Jaternice made at a processor they used. I was unable to find any pork snouts for sale in my area so I went with Pork butt. The recipe has great flavor! The only thing I am changing is I think I am going to go a little lighter on the salt as my family thought it was a little salty. The other spices and pepper were spot on though. We only made a 10 lb. batch and split it evenly but I may have to lock my freezer to keep my son in law from taking all my Jaternice as he has eaten most of his already, LOL!!!
I have tweaked the salt amount on my recipe a couple of times. A lot of jaternice recipes call for some of the kettle broth to get the right consistency and add some natural collagen to the mix for a good bind when it cools.
Of course, using the broth can have a diluting effect on the seasoning levels. Add more broth and you get a less salty product, add less and you get more saltiness.
Tasting the mix while it is warm and prior to stuffing is a good way to see how salty the mixture will be and adjustments can be made by adding more kettle broth if it is too salty.
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DJS303 said in Something Different - Jaternice:
I told my son in law about this recipe and he was all on board to make some right away as his family used to have Jaternice made at a processor they used. I was unable to find any pork snouts for sale in my area so I went with Pork butt. The recipe has great flavor! The only thing I am changing is I think I am going to go a little lighter on the salt as my family thought it was a little salty. The other spices and pepper were spot on though. We only made a 10 lb. batch and split it evenly but I may have to lock my freezer to keep my son in law from taking all my Jaternice as he has eaten most of his already, LOL!!!
I have tweaked the salt amount on my recipe a couple of times. A lot of jaternice recipes call for some of the kettle broth to get the right consistency and add some natural collagen to the mix for a good bind when it cools.
Of course, using the broth can have a diluting effect on the seasoning levels. Add more broth and you get a less salty product, add less and you get more saltiness.
Tasting the mix while it is warm and prior to stuffing is a good way to see how salty the mixture will be and adjustments can be made by adding more kettle broth if it is too salty.
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I told my son in law about this recipe and he was all on board to make some right away as his family used to have Jaternice made at a processor they used. I was unable to find any pork snouts for sale in my area so I went with Pork butt. The recipe has great flavor! The only thing I am changing is I think I am going to go a little lighter on the salt as my family thought it was a little salty. The other spices and pepper were spot on though. We only made a 10 lb. batch and split it evenly but I may have to lock my freezer to keep my son in law from taking all my Jaternice as he has eaten most of his already, LOL!!!
DJS303 if you can’t find snouts try using jowls they have some collagen in them.
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