Ingredients: |
Ingredients: Pork heads, hearts, tongues, livers (ears and kidneys optional)
1 box cooked barley for every 20 lb. meat
garlic to taste
salt and pepper to taste
water
sausage casings
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Directions: |
Directions:Clean and remove all hair from pork heads (if heads aren't available, you can buy upper jaw meats, front shoulders, and put in a few skins). Cut heads into quarters and wash, removing all eyes, ears, nose, and jaws. Boil the heads, hearts, tongues, and livers, (kidneys and ears if desired) until soft. Reserve the broth. Grind the meat when it's done. Add the barley and seasonings to the ground meat. You may need to add a little broth if it's too dry. Stuff the meat into sausage casings. After they are stuffed, return the rings to the hot broth to seal the ends. Remove from the broth onto a cardboard. Form into a circle, cool well, wrap, and freeze. To serve, bake in a 400º oven until lightly browned. |
Personal
Notes: |
Personal
Notes: Grandpa Charley's notes for Liver Sausage:
1965: meat 3 inches less than full tub; put in 7 handfuls salt just right; 1/2 lb. pepper too much, about 6 oz. would be right.
1977: had tubs full of meat for liver sausage;put in 8 oz. of pepper too much; should be 6 oz. or 3 oz. for 1/2 tub of meat.
1978: 3 inches short of being full;5 1/2 oz. pepper just right; 7 handfuls of salt just right.
1979: 1 1/2 lbs barley per hd, 1 lb per hd not enough; tub 3 inches from full of meat; put in 6 oz. of salt; 4 oz. of pepper not enough
Jan. 1980: tub 3 inches from top; put in 6 handfuls of salt; 6 oz. of pepper; not enough of both; about 80 lbs. of meat
1980: butchered Nov. 8th; had 4 heads; 3 would be enough; butchered hogs; 1 - 260 lbs.; 1 - 270 lbs.
1981: had 3 - 205 lbs. hogs; better than 2 - 270 lbs. not so much fat.
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This recipe for Jiternice-Barley Sausage is from