Two Homemade Slovak Sausages

[TasunkaWitko]

Posting these for @unionrdr - there are a lot of photos and discussion, so I can only post the links:

Jaternica/Hurka (Slovak Liver Sausage)

http://foodsoftheworld.activeboards.net/jaternica-also-known-as-hurka_topic3938.html

And here is a really good smoked sausage (Domáce Úené Klobásy), similar to kiełbasa, but better:

http://foodsoftheworld.activeboards.net/domce-den-klobsy_topic4136.html

Enjoy!

 

[gratus fermentatio]

Awesome! At least as good as the lacquered ribs, if not better. Every time you post something like this, I want to try it. Well done!
Regards, GF.

 

[gratus fermentatio]

Oops.

 

[passedpawn]

Looks great! Coincidentally, I ground the pork last night for smoked andouille. I'll be stuffing it tonight and smoking tomorrow.

 

[unionrdr]

Thanks for the link! The recipe I've lost somewhere around the house used a small amount of red wine to soak the smashed garlic clove(s) in. I remember that much. I'm gonna have a look at your blog! I definitely wanna give this a go, as it's a nice way to remember mom!

 

[unionrdr]

This Hurka is more rustic looking than what I've bought. But I imagine more authentic. Dang, you're gonna spoil me yet! Good thing I've got credit cards!? Two recipes for awesomeness I've got to make!

 

[passedpawn]

[merged 2 threads then realized that although they looked identical, they weren't. Sorry folks!]

 

[unionrdr]

Yeah, Hurka is way different than Slovak sausage. Both darn good though!

 

[TasunkaWitko]

[merged 2 threads then realized that although they looked identical, they weren't. Sorry folks!]

No worries ~ just change the title of the thread to "Two Homemade Slovak Sausages," or something similar!

 

[TasunkaWitko]

The recipe I've lost somewhere around the house used a small amount of red wine to soak the smashed garlic clove(s) in.

This is what I love - I've heard of doing this with the garlic in the old, traditional recipes, but have never tried it. I will give it a go with my next batch!

 

[Melana]

Yum. You guys keep raising the bar.

 

[unionrdr]

This is what I love - I've heard of doing this with the garlic in the old, traditional recipes, but have never tried it. I will give it a go with my next batch!

Yum. You guys keep raising the bar.

Mom told me once that they did that to get more garlic flavor into all the ground meat mixture more evenly. And yeah, I guess we do sometimes elevate things. Just had to jog my memory. Now to find that old recipe!...