It is still true that the real ”jetrnica” sausages are only found in Zasavje and that they cannot make them this way anywhere else.
RECIPE:
For 22 sausages approx. 20 cm long
- 1 kg of pork
- 1 kg of pork liver
- ¾ kg of bacon
- 1 tea spoon of pepper
- 2 spoons of salt
- 2 onions
- 2 heads of garlic
- 4 tea spoons of cumin
- ½ kg of porridge
Wash the intestines thoroughly. Grind the meat and bacon on a meat grinder to a medium thickness and grind the liver finely. Peel the onion and garlic. Finely grind the onion, soak the garlic in water, squeeze it, strain the water and pour over to the meat. We wash the porridge, pour it with hot water and drain it. Mix all the ingredients well, season with salt, pepper and cumin and fill only half of the prepared intestines. Sausages should be flat. We cook them on low heat for 30 minutes, only then do they get a real round shape.
Bon Appetit!
Source: Jana Mlakar Adamič, 2004. Teknilo nam je. Trbovlje: Zasavski muzej Trbovlje
