Czech sausage recipes

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tabletophomestead
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Czech sausage recipes

Postby tabletophomestead » 04-Nov-05 16:21

I'm an American of Czech descent. My family and I live on a small farm where we still prepare much of our own food, do our own butchering, etc. I'm having trouble finding recipes for Czech sausage. Does anyone have any or can you direct me to websites, etc. where I might find such recipes. Thank you.
Ruzete
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Postby Ruzete » 05-Nov-05 5:57

After looking in my Czech cookbooks i found nothing but Sauerkraut and Sausage Soup.I checked on the internet and found the recipe for Kolbasy i wasn't sure if u planned to prepare the sausage or if you wanted a recipe to use it in, but here it is for smoked sausage:

http://www.recipe4all.com/recipe/Home-S ... zech-5661/

tell me if u want the soup one...
tabletophomestead
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Postby tabletophomestead » 05-Nov-05 12:25

This is exactly what I'm looking for, recipes for the actual preparation or making of the sausage itself. I have a lot of fresh pork that I want to use.

Thanks! If you find any more I'd love to see them.

Judy
tabletophomestead
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Postby tabletophomestead » 21-Sep-08 23:17

I found a recipe for "yirtrnicky" (jiternice, jaternice?) in a sausage making book I have and actually have tackled it this weekend. As I previously posted, we butcher our own pigs so I had access to all the fresh ingredients. It's simmering now and smells wonderful despite what's in it. LOL. In some research I found reference to something called cream sausage. Does anyone know what this is?

Judy
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Irena M
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Postby Irena M » 22-Sep-08 0:41

tabletophomestead wrote:I found a recipe for "yirtrnicky" (jiternice, jaternice?) in a sausage making book I have and actually have tackled it this weekend. As I previously posted, we butcher our own pigs so I had access to all the fresh ingredients. It's simmering now and smells wonderful despite what's in it. LOL. In some research I found reference to something called cream sausage. Does anyone know what this is?

Judy

Is this also called blood sausage?
Irena
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Postby Petronela » 22-Sep-08 12:34

I may have it wrong but isn’t “jelito” blood sausage? Or would it be “tlacenka”?
Ok, now I’m hungry.
“Jiternice” are more similar to bratwurst (probably spelled it wrong) I think.
MK
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Postby MK » 22-Sep-08 21:14

It is

1)jitrnice
http://cs.wikipedia.org/wiki/Jitrnice

2) jelítko
http://cs.wikipedia.org/wiki/Jelito

and

3) tlačenka
http://cs.wikipedia.org/wiki/Tla%C4%8Denka

and also ovárek, černá polévka, ovarová polévka and prejt alone (different kinds of prejt are used as filling for jitrnice and jelito)

Did I forgot anything?

I am hungry :?
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Postby meluzina » 23-Sep-08 6:46

MK wrote:
Did I forgot anything?

I am hungry :?


huspenina (sulc) - i believe it might be called "brawn" in english????


and just want to add to the tlacenka (headcheese in english i believe?) that there are also two kinds - one made with the blood as well


and if you go for jelita, the ones with the pear barley are better than the ones with the bread (personal opinion of course)


i have a bunch of recipes somewhere - will try and track them down (and translate if you need?)
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Polednikova
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Postby Polednikova » 23-Sep-08 8:15

meluzina wrote:huspenina (sulc) - i believe it might be called "brawn" in english???? and just want to add to the tlacenka (headcheese in english i believe?) that there are also two kinds - one made with the blood as well


I've not come across husenina yet but I think what I call brawn is tlacenka. A dense mixture of bits of meat in aspic? Headcheese isn't an expression I've heard used in England - it might be an American word.
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Irena M
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Postby Irena M » 23-Sep-08 8:32

Meat in aspic is called Headcheese here in the US.
Irena

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