Title: Liver Sausage (Jitrnice)--Czech
Categories: Preserve Meat Ethnic
Yield: 1 Recipe

Clean one hog head and ears and cut upp head and remove eyes. Cook with lever, heart and tongue until tender. Remove from broth cool and remove bones, grind in food chopper. Add salt and peper to taste. Add 1 clove garlic chopped fine. Cook 2 c. pearled barley and add to ground meat, along with enough of the broth in which the meat has been cooked. Stuff into casings (not too full), then drop into the remaining broth and cook about 40 minutes. Remove from broth to cool, heat before serving. Fry in heavy skillet or in medium oven until heated through.

Source: "Kolaches and other fine Czech Recipes", Prague, OK, 1952

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