Czech Jitrnice (Blood and Offal Sausage)
Czech Jitrnice is a traditional blood sausage variant made from pork head meat, pearl barley, and blood, lightly smoked. It is a staple of the Bohemian slaughter-day tradition and is enjoyed both warm and cold. Gentle smoking over beech wood gives it a characteristic aroma and extends its shelf life.
Ingredients(for 1 kg)
Instructions
Preparing meat and barley
60-90 minutesBoil pork head meat in salted water with bay leaf and allspice until tender (approx. 90 min). Allow to cool and coarsely chop. Cook pearl barley separately in salted water until done and drain.
Mixing and filling
20 minutesMix cooked head meat, pearl barley, and fresh pork blood with all spices. Loosely fill the mixture into soaked pork large intestines (caliber 40-45 mm). Tie off the ends.
Scalding
25-30 minutesPlace the sausages in 78°C hot water and poach for 25-30 minutes. Prick with a needle if bubbles form. Shock in cold water and allow to dry for 45 minutes.
Smoking
60-90 minutesGently smoke at 65-75°C with beech and cherry until the surface is dark brown and slightly glossy. The core temperature must reach 72-75°C. Allow to cool completely and store in a cool place.
Pro Tip
Immediately stir fresh pork blood with a little salt and vinegar to prevent it from coagulating. Do not fill Jitrnice too tightly, as pearl barley swells when heated. Allow to cool completely after smoking.
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