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Howdy

This Bohemian Liver Sausage recipe comes from a Czech friend in Wilson, Kans., who is now deceased. He was the barber; we knew him as Pepi Joe.

JITERNICE (Yi-dther-nitzay) Klobasy

2 quarts boiled beef, or pork; ground or chopped fine
1 pound barley (preferred not pearled)
1 cup ground tallow, or hog fat
1 quart raw beef, or pork liver, ground
1 clove garlic, mashed
1/2 tsp marjoram
1 tsp caraway seed
salt and pepper to taste

Bake barley at 400 degrees F in 2 quarts water in roasting pan until tender; add more water as needed.
Saute the minced onion in the ground tallow, or lard until fat is melted, and onion is tender.
Add the onion/fat mixture to finished barley, and mix.
Add the barley mixture to the boiled meat.
Add remaining ingredients, mix thoroughly, adding water as needed (which may not be much).
Stuff into casings.
Simmer sausage until the liver is done, and juices run clear when pricked.
Finish as other sausage, and smoke if desired.

Enjoy!
The beef version was really neat.

Rex

It is interesting how closely related this is to boudin and to goetta. Boudin uses rice and a lot more hot spices while goetta uses oatmeal, no liver, but similar spicing. The spicing seems almost like some Polish recipes I've seen, maybe sausages recipes go through the grider as well. Welcome to the forum and thank you for your contribution.