Whats your first choice? My parents made it back on the farm when I was a young lad but thats been many years ago. Theya re a family operation out of North Dakota, and good people. Of course with such recipes many things have to be altered or fudged according to what you have but organ meats, rice, and definitely marjoram make wonderful hurka or hurka-like sausages that make you feel like youre 12 again! To turn it into more manageable pieces, grab the sausage about 15 cm from one end. Jul 23, 2016 - Explore Debbie Versnik's board "Slovenian Recipes", followed by 292 people on Pinterest. The answer to this question depends on a persons personal taste. When I was a little girl, my parents took me to a place in Wisconsin, called sokol camp, and they used to make this sauage. Hi, Jim when I do my pictorial, Ill post all the nitty-gritty details, but here is a quick and hopefully-thorough summary: I used 1 lb of deer liver and 1 deer heart, trimmed of as much fat as possible on the outside (I would have used two hearts, but only had one, of course). As a young boy in the 50s and 60s I grew up in the country where we butchered our own hogs. We are based in Cleveland, Chicago and beyond. Hi, Jim sorry that it took so long to get back to you about this. This type of hurka is particular to only some parts of Slovakia, as are Gulki a pork and garlic meatball centre wrapped in a mix of raw and boiled potatoes about the size of a tennis ball boiled in water till they float and then served with butter, sourcream, fried onions, baconbits or all of the above. the only thing that i really changed was to add some garlic with the bacon and onions, and once the hog casings were stuffed, i gently poached them in simmering water until they floated then vacuum-sealed them and froze them. Aw, I want to make some, Im having a taste for it. (adsbygoogle = window.adsbygoogle || []).push({}); Categories World Cuisine Recipes Similar to my memory of Jitrnice/Jaternica, I like natural casing and slow fry in cast iron with light oil, let it get crisp on both sides and I like to fork it on to saltines. ube bread--beat eggs--dice and fry bacon,not crisp,drain--dice ham if used--beat seasonings into eggs,then pour over bacon and bread.--mix well,stuff into casing, not too tight,to length of roaster. Very good. He died in 1995 and I was sorry I didnt pay that much attention when helping him. Dec 4, 2020 - Explore Eileen Kopac's board "Slovenian Recipes", followed by 177 people on Pinterest. She forgot about my request a while ago, but she is going to reserve them for me on the next pig slaughter! pl;aced 3rd in a barbecue rib cook-off with it! 300 g of mixed vegetables for example: carrots, parsley root, celery, cabbage, brussels sprouts, broccoli, bell pepper, pumpkin etc. Milt I followed Luboss photos and write-up above almost exactly, and produced some very good jaternica. Home: Welcome. Pre-cooked sausage can be recognized by the way it smells and tastes. Sausages may be preserved. $.ajax({ add review #47685; serves/makes: ready in: 30-60 minutes ingredients.