<![CDATA[Something Different - Jaternice]]>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.
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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?

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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.

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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.
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]]>https://waltonsdev.nodebb.com/topic/4812/something-different-jaterniceRSS for NodeThu, 10 Sep 2026 21:28:15 GMTFri, 24 Dec 2021 20:14:40 GMT60<![CDATA[Reply to Something Different - Jaternice on Sun, 01 May 2022 18:13:57 GMT]]>YooperDog Thanks for the info. The butts that I found had skin attached and it seemed to work pretty good with adding the collagen, but I will look for jowls next time I make jaternice.

]]>https://waltonsdev.nodebb.com/post/76848https://waltonsdev.nodebb.com/post/76848Sun, 01 May 2022 18:13:57 GMT<![CDATA[Reply to Something Different - Jaternice on Sun, 01 May 2022 18:01:03 GMT]]>DJS303 if you can’t find snouts try using jowls they have some collagen in them.

]]>https://waltonsdev.nodebb.com/post/76847https://waltonsdev.nodebb.com/post/76847Sun, 01 May 2022 18:01:03 GMT<![CDATA[Reply to Something Different - Jaternice on Sun, 01 May 2022 03:47:25 GMT]]>processhead Thanks for responding, I will definitely taste test it before stuffing and adjust if needed.

]]>https://waltonsdev.nodebb.com/post/76821https://waltonsdev.nodebb.com/post/76821Sun, 01 May 2022 03:47:25 GMT<![CDATA[Reply to Something Different - Jaternice on Sun, 01 May 2022 00:36:59 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/76796https://waltonsdev.nodebb.com/post/76796Sun, 01 May 2022 00:36:59 GMT<![CDATA[Reply to Something Different - Jaternice on Sat, 30 Apr 2022 22:51:07 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/76787https://waltonsdev.nodebb.com/post/76787Sat, 30 Apr 2022 22:51:07 GMT<![CDATA[Reply to Something Different - Jaternice on Thu, 17 Feb 2022 20:27:20 GMT]]>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!!!

]]>https://waltonsdev.nodebb.com/post/70018https://waltonsdev.nodebb.com/post/70018Thu, 17 Feb 2022 20:27:20 GMT<![CDATA[Reply to Something Different - Jaternice on Fri, 11 Feb 2022 14:07:24 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/68968https://waltonsdev.nodebb.com/post/68968Fri, 11 Feb 2022 14:07:24 GMT<![CDATA[Reply to Something Different - Jaternice on Fri, 11 Feb 2022 14:02:31 GMT]]>I still have dreams about the pig snouts looking at me…

]]>https://waltonsdev.nodebb.com/post/68967https://waltonsdev.nodebb.com/post/68967Fri, 11 Feb 2022 14:02:31 GMT<![CDATA[Reply to Something Different - Jaternice on Thu, 10 Feb 2022 14:45:47 GMT]]>YooperDog said in Something Different - Jaternice:

Dr_Pain Would love to meet up, thank you.

Absolutely!!! Any time

]]>https://waltonsdev.nodebb.com/post/68816https://waltonsdev.nodebb.com/post/68816Thu, 10 Feb 2022 14:45:47 GMT<![CDATA[Reply to Something Different - Jaternice on Sat, 05 Feb 2022 21:53:44 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/68104https://waltonsdev.nodebb.com/post/68104Sat, 05 Feb 2022 21:53:44 GMT<![CDATA[Reply to Something Different - Jaternice on Sat, 05 Feb 2022 05:26:37 GMT]]>Dr_Pain Would love to meet up, thank you.

]]>https://waltonsdev.nodebb.com/post/67987https://waltonsdev.nodebb.com/post/67987Sat, 05 Feb 2022 05:26:37 GMT<![CDATA[Reply to Something Different - Jaternice on Tue, 01 Feb 2022 11:44:22 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/67295https://waltonsdev.nodebb.com/post/67295Tue, 01 Feb 2022 11:44:22 GMT<![CDATA[Reply to Something Different - Jaternice on Fri, 28 Jan 2022 04:56:21 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/66951https://waltonsdev.nodebb.com/post/66951Fri, 28 Jan 2022 04:56:21 GMT<![CDATA[Reply to Something Different - Jaternice on Thu, 27 Jan 2022 15:05:22 GMT]]>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???

]]>https://waltonsdev.nodebb.com/post/66810https://waltonsdev.nodebb.com/post/66810Thu, 27 Jan 2022 15:05:22 GMT<![CDATA[Reply to Something Different - Jaternice on Thu, 27 Jan 2022 03:28:41 GMT]]>Dr_Pain I will keep it in mind. We are down that way about 2x a year.

]]>https://waltonsdev.nodebb.com/post/66763https://waltonsdev.nodebb.com/post/66763Thu, 27 Jan 2022 03:28:41 GMT<![CDATA[Reply to Something Different - Jaternice on Wed, 26 Jan 2022 15:25:01 GMT]]>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!!

]]>https://waltonsdev.nodebb.com/post/66567https://waltonsdev.nodebb.com/post/66567Wed, 26 Jan 2022 15:25:01 GMT<![CDATA[Reply to Something Different - Jaternice on Sat, 22 Jan 2022 16:51:58 GMT]]>Both are fantastic and if in the area of Temple, TX Green’s sausage house is in the same league, all of them making wonderful food.

]]>https://waltonsdev.nodebb.com/post/65946https://waltonsdev.nodebb.com/post/65946Sat, 22 Jan 2022 16:51:58 GMT<![CDATA[Reply to Something Different - Jaternice on Sat, 22 Jan 2022 15:15:11 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/65941https://waltonsdev.nodebb.com/post/65941Sat, 22 Jan 2022 15:15:11 GMT<![CDATA[Reply to Something Different - Jaternice on Fri, 21 Jan 2022 13:26:06 GMT]]>YooperDog said in Something Different - Jaternice:

Dr_Pain that would be the Czech style that I became familiar with in Texas.

Texas is right next door. Might have to make a trip just to taste it LOL!

]]>https://waltonsdev.nodebb.com/post/65728https://waltonsdev.nodebb.com/post/65728Fri, 21 Jan 2022 13:26:06 GMT<![CDATA[Reply to Something Different - Jaternice on Thu, 20 Jan 2022 04:36:53 GMT]]>Dr_Pain that would be the Czech style that I became familiar with in Texas.

]]>https://waltonsdev.nodebb.com/post/65592https://waltonsdev.nodebb.com/post/65592Thu, 20 Jan 2022 04:36:53 GMT<![CDATA[Reply to Something Different - Jaternice on Wed, 19 Jan 2022 15:42:10 GMT]]>Well blow me down! I should have thought about it when my experience was savory and everyone was talking about a sweet product. I will have to research them. What we get locally is more like a pig in a blanket “fancy style”

]]>https://waltonsdev.nodebb.com/post/65450https://waltonsdev.nodebb.com/post/65450Wed, 19 Jan 2022 15:42:10 GMT<![CDATA[Reply to Something Different - Jaternice on Wed, 12 Jan 2022 16:21:06 GMT]]>Mcjagger Sounds about right. There are two places in that area. I have have found similar down in other parts of TX though too.

]]>https://waltonsdev.nodebb.com/post/64744https://waltonsdev.nodebb.com/post/64744Wed, 12 Jan 2022 16:21:06 GMT<![CDATA[Reply to Something Different - Jaternice on Wed, 12 Jan 2022 15:44:33 GMT]]>YooperDog You probably got them in the city of West , TX…best koloches ever !!! We get them at the “Czech Stop” in West every time we travel from Fort Worth to Austin !!!

]]>https://waltonsdev.nodebb.com/post/64738https://waltonsdev.nodebb.com/post/64738Wed, 12 Jan 2022 15:44:33 GMT<![CDATA[Reply to Something Different - Jaternice on Tue, 11 Jan 2022 17:58:18 GMT]]>Dr_Pain Polish kolachea are a like a a shortbread cookie and the Czech style is more pastry doughy like and filled with a range of filling. Both are good in their own right, just totally different. I imagine others nationalities have their own versions.

]]>https://waltonsdev.nodebb.com/post/64609https://waltonsdev.nodebb.com/post/64609Tue, 11 Jan 2022 17:58:18 GMT