Bring to a boil and simmer uncovered, until wine has almost evaporated and liquid looks syrupy, about 12 minutes. Pudding mix. Hours: Monday-Wednesday 9:00am-5:00pm Thursday-Saturday 9:00am-3:00pm Sunday CLOSED www.RaddellsSausage.com One vibrant ethnic community inCleveland has that was not really present in Chicago is Slovenian! We use the liver, heart, headmeat, lungs (not so much 1 pair of lungs for 3 pigs worth of other stuff) tongues, cooking broth from boiling the meats and a couple of litres of fresh blood. Place in skillet with wine. Hi Billy. Im NOT trying to sell you one and am NOT making any money from this, but it is a good product. Our traditional dish in Slovenia is "krvavica" or blood sausage. Its become quite an obsession! One final note: the water that I poached the sausages in before freezing was actually the same water that had been used to simmer the meats a very meaty-smelling broth that hopefully added one more layer of flavour! Klobase is a delicious blend with spices like paprika, marjoram, and garlic, giving it a one of a kind flavor that the whole family is sure to love. Do you think either (or both) of these would work? Iva Gruden, 25th October 2019 . They are perfect for jerky, cheeses, sausages, nuts and things such as that where a cool smoke is desired to impart flavour. Some varieties of klobasa may even contain cheese. I seasoned the meat as if i was makeing breakfast sausage and helped keep it rich in flavor with chicken base and g.w. Ill see how it goes baking it more slowly instead of frying it quickly and see if that makes a difference. CDKitchen, Inc. 23:03:04:16:17:53 :C: Natural sausage casings, soaked and well rinsed, 9 Savory Pumpkin Recipes To Make This Fall, 22 Surprising Recipes Made With Cream Of Mushroom Soup. Ron, thanks for the update now to make it. 26 photos. Using your preferred method, put the mixture into the sausage casing (video above). We found hurka, and other great dried meat, spices, dishes and sausage items from Slovakia, Germany and Hungary at Karl Ehmer Meats, 6 Federal Road, Danbury, CT 06810 (203-744-3950). Slovenian Sausage Recipe All information about healthy . When you say: We had 4.5 mugs of water and thus we used 9 mugs of water Help if u can.Thanks, Milt. In this recipe I show you how to prepare this specialty. There is a butcher shop in Kaukana, WI named Salmons that makes Kieska and tastes very much like the jaternica or Kuska that my Slovac in laws made. However, where Slovenians apparently make their presence known in Cleveland in sausage-making. Milt I followed Luboss photos and write-up above almost exactly, and produced some very good jaternica. Smoked to perfection, with a mouth-watering garlic aroma! . Watch. In case anyone is looking for a meat grinder or casings, Amazon has both. The recipe above makes a LOT of jaternica! It is a great way of using up all the leftover bits and pieces when we slaughter pigs, and our kids love it, strangely enough. Thanks, Ernie and Miro! Served piping hot from the oven, for breakfast lunch or dinner, its the perfect comfort food. It not only adds flavor but it gives the cake a richer, creamier texture. Oh my gosh! (Central Slovenia) 3. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. I think I got hurka there a couple years ago. Add water and spices and remix. My parents/grandparents used to make this hurka but also a potato one would anyone have the recipe for the potato version it is great with eggs in the morning. $ 7.99. After the water boils, cook at medium heat for 10 minutes. You will need pork liver and hearts and some way to grind the meat. "Slovenian Sausage" Review of The Standard. Jan 8, 2016 - This recipe for Slovenian carniolian sausage (kranjska klobasa) is traditionally smoked but it can be left unsmoked and cooked. Chop onions and add to skillet, cook until transparent. Perfect for days spent outside in the backyard, just toss them on the grill, and you'll have a delicious . Do you also make brezak? Italian cuisine has gifted the Slovenian cuisine with all kinds of , 2013-09-18 Cook over low setting for 4-6 hours or until potatoes are done. Melt butter in skillet. Bake at 350 for 1 hour. Pumpkins aren't just for pies or Halloween decorations. After boiling leave for -1 hr covered. Youre very welcome, Kuba I have now ahd the opportunity to try this a few times and really enjoy it. To prepare sausage you have smoked, place in cold water and bring to a boil. Close but no cigar. Explore. Thanks Connie, I was not aware of there being a difference. Reduce heat to low, and cook for 2 hours, stirring occasionally. It is a good idea to leave an inch or so of loose casing at each end, so that when the filling expands during cooking, it wont burst the casing. add photo. http://foodsoftheworld.activeboards.net/jaternica-also-known-as-hurka_topic3938.html. Under the brand Cook eat Slovenia . Im reading this site from 2010 forward and come to a post that refers to Azmans! I tried the jeternice from Wilbur a lot of year ago and it was only the liver sausage, no rice or barley, and very greasy. Let mixture rest for a half-hour in refrigerator (important). Am in my seventies and havent had hurka since I was a kid. If you accidentally eat undercooked sausage, you may experience a variety of health risks. I am looking to buy jaternice. Doug, We get this here in Cleveland, Ohio at a place called Azmans Quality Meats in Euclid Ohio. Bake in the preheated oven until bubbling, about 1 hour. This is because boiling will kill any bacteria that might be on the sausage and make it more cooked through. Im not sure if he ships that one but he may with dry ice. And thats it. Reduce heat to low, and cook for 2 hours, stirring occasionally. Our famous family recipe is a staple in Northeast Ohio. As I mentioned above, I amde mine with deer heart and liver, with great results, but of course pork will work, too. It is made of pork blood, grease, rice (optional), buckwheat and tiny cooked pieces of meat from pig's head. ube bread--beat eggs--dice and fry bacon,not crisp,drain--dice ham if used--beat seasonings into eggs,then pour over bacon and bread.--mix well,stuff into casing, not too tight,to length of roaster. It was so good. Its made out of pork meat mixed with rice. My grandma fried these along with few pieces of bacon (slanina). Here is my complete Jaternica/Hurky journey, with step-by-step photos. A Polish blood sausage, kiszka is large and ring-shaped. , ron, I am glad that it worked for you cheers. These were absolutely the best when they came out of the oven slightly browned and crisp on the outside. Your recipe, or ingredients, rather, are pretty close. Jim just caught your note about the MES I do not have one, but lots of folks do and really enjoy them. Pinterest. We used a mill for meat, mlynek na mso. The oldest recipe for preparation of Carniolian sausage was published in 1912 in the sixth edition of Slovenska kuharica (Slovene Cookbook) by Felicita Kalinek. then place in slow cooker. 779 E 185th St, Cleveland, OH 44119-2170 +1 216-531-9643. 2020-03-06 Pogaa is a local variation of flatbread that, at first glance, may look not unlike Italian focaccia. Ground everything finely and added the bread soaked in the head broth. Hard to find in local stores anymore. But, if I do find any, my KitchenAid stand mixer has a saugage-stuffing attachment. I do not know what is the range of a fee for smoking. Make a hole in the middle of the flour, add whisked eggs, yeast, melted butter and sugar into the hole. 1/3 each. Boil sausage on medium heat for 1 1/2 hours or until tender. Place the frying pan back on the element and pour in the olive oil. Serve warm or cold. I cherish those days.I also say vada when referring to water and just saw this is actually a chech word. ganci can be served with milk, honey, lard, and , 2020-09-15 Kranjska klobasa is made of pork, bacon and then sodium nitrite, garlic, salt, and pepper are added. http://www.polashekslocker.com/Pages/default.aspx, My dad stuffed into casing. My question: Is there a source you know of or precise ingredients. That would be the area I would look. What Are Sodium Nitrate and Sodium Nitrite? While both methods are desirable in their own right, grilling is better for those who like their sausage firms and well-done. Bring back to the boil and simmer until water is absorbed. 300 g of cooked smoked pork, ham, sausage. These large, orange gourds - while naturally sweet - also work well in savory dishes. When I lived there from 1982 to 1990 there existed the last Czech butcher in New York City on Ditmars Blvd. $ 34.99 Just reading your comment, and I see you dont use any rice or barley in your recipe. Mixed everything util they had the taaste and consitency they liked and then stuffed into hog casings. I agree with the sausage coming out of the oven and brown and crispy and the aroma of it. 1. Thanks! Make sure you have enough water to cover all the meat. Lubos, just a small editorial comment (though I think most folks know what you meant. He died in 1995 and I was sorry I didnt pay that much attention when helping him. The raw ingredients are put in the casing and then boiled till the meat is tender and the millet has swelled. James Russell: Grab a Great Lakes seasonal and try the Choucroute Garni - sauerkraut, smoked pork chop, sausage and pork belly. There is no one right answer to this question, as it depends on what someones own opinion is. $162.49 On Twitter or Facebook? Required fields are marked *. $('.h-btn').on('click', function(e) { Gola (goulash) could be made from sausages, salami, prosciutto, liver, lungs, sheep, wild game, and rabbits. truklji. The Standard . if you are looking for minimal fuss, the MES will treat you well, but it seems to me that for smoke cooking/barbecue, a person gets a deeper, better flavour from the charcoal/wood smokers. It turned out great! If you want to know how to make extra money, search for: prick about 6 times with table fork. for actual smoke COOKING, such as barbecued ribs, pork shoulder etc., there are a million options out there, but a Weber Kettle might be one of the best wasys to get started from there you can look at all kidns of things. I absolutely love hurka and am thankful for the recipe. View Recipe. I just bought some Jaternice today at Kramarczuks in Minneapolis, made fresh. Add water and mix well. The storytellers of old Ljubljana consider it as an important part of the menu at ceremonial and important events. In a large bowl, mix ground pork, pepper, paprika, salt, saltpeter (if using), garlic-wine mixture, and onion and bread. Excellent post. There are other places in Cleveland that have it too but you have to do your research, Ive given you the Google starting points. This type of hurka is particular to only some parts of Slovakia, as are Gulki a pork and garlic meatball centre wrapped in a mix of raw and boiled potatoes about the size of a tennis ball boiled in water till they float and then served with butter, sourcream, fried onions, baconbits or all of the above. I was just little but LOVED when she cooked this. European P.S. 4 1/2 pounds pork shoulder, coarsely ground, 1 tablespoon freshly ground black pepper, or to taste. can use the best adsense alternative for any type of website (they approve all websites), Store Hours: Mon, Tues, Wed 9am-5pm & Thurs, Fri, Sat 9am-3pm, closed Sundays and all major holidays. Chorizo. I had leftover cooked pork butt in the freezer and some pork liver. My three brothers and I just made 150 rings of rice sausage. First, start by heating the sausage in some oil or butter until it is hot. This popular Slovenian sausage has been listed among the protected agricultural products in the European Union. But our jaternice had lots of pepper,barley and some kind of ground meat. I appreciate all the suggestions and comments and now planning to try to make some varieties of it. Masterbuilt 20070910 30-Inch Electric Digital Smokehouse Smoker, Black From there, I followed Luboss method above as closely as I could, cooking the rice as he describes, boiling the meats etc. Pork hearts may be a tough find. There are many people who believe that boiling sausages before frying them is a good idea. Smoked to perfection, with a mouth-watering garlic aroma! Drain sauerkraut and add to skillet mixing and turning until light brown. I started with five minutes on each side and checked it after a full 10 minutes of cooking. save recipe. Add water and mix well. Chase that down with a couple of poppyseed kolache, and youre in heaven. Remove from broth cool and remove bones, grind in food chopper. When you fry it, you wont give it enough time to make the content of casing be heated enough. for smoking such as sausages, jerky etc, i dont think there is much difference since the temps are so low and the smoke is slowly administered. I made it almost exactly as Lubos describes, except I added a clove or two of garlic to the onion/bacon mixture described above. At the same time, cook the meat (mso) in salted water. If the sausage has a strong ammonia smell, it is pre-cooked. 11. Rotate the sausage and flip it throughout its cooking time, so each edge is close to the hotter zone for a while, to make sure it's evenly cooked. Try This Recipe: Pan-fried rice variations are in their thousands, but this seasoned skillet rice recipe is truly unique. A little research should get you there, good luck! delicious. Turn the heat to medium-high. Save the broth if you want to prepare another zabjaka specialty, tlaenka (pressed meat). The distributor of this product is a friend of mine, so if you have any questions Id be glad to put you in contact with him. Cut back fat through into 3/8 (10 mm) cubes. It used to be considered a poor person's food and a substitute for bread. As many as 13 Slovenian producers are associated in the Kranjska SausageCommercial Interest Association. Remove from refrigerator and mix by hand again. After coming out of our smokehouse, we carefully vacuum seal each package to preserve thatfresh and amazing taste & aroma! lubos Date: V Logarski dolini je v hotelu Plesnik v drubi kralja Aleksandra okual elodec tudi angleki kralj Jurij V. Angleem je bila jed tako ve, da so Savinjani posebej iz . Other sizes: 100 g - 389kcal , 1 cup of pieces or slices - 537kcal , 1 cubic inch - 66kcal , more. Hurka, in my opinion, is even tastier when prepared as porridge (kaa). You can find meat grinder and sausage casings at Bass Pro Shops or any hunting supply stores. However, I do know that she used barley instead of rice, and flavored the meat with lots of majoranka. 1 medium tomato or. In addition, the fermentation process also helps in developing a sour flavor in the sausage. We always served it with something like boiled potatoes and a side vegetable. We had 4.5 mugs of rice and thus we used 9 mugs of water. I was looking at this one. Thank you so much for this recipe. Long grain rice cooked in low heat in butter, paprika, cayenne pepper, and soy sauce, this simple side dish pairs perfectly with the mustardy meat of the Polish sausage. You can use food-grade wood pellets for smoke, or sawdust from UNTREATED wood that is from fruit or nout trees. Blend well. , 2020-12-24 8 oz pork sausage casings, diam 1-1/4 to 1-1/2 inches, ~60" length Plain vinegar (cider or such) [h2]Directions[/h2] SMK = Time of starting to smoke the sausages (SMK - 24 hr) Put garlic into sac of cheesecloth or regular cloth , 2021-04-23 Set aside. Stuff into casings (not too full), then drop into the remaining broth and cook about 40 minutes. Ernie Ill give it a try as you describe. I had 18 cevapi or cevapcici in the end, but the recipe can be easily doubled. I am making My first attempt at jaternice. A quick and easy jambalaya-style dish made with nutty quinoa, Polish kielbasa sausage, multi-colored sweet peppers, marinara sauce, and herbs. Then add the onions and garlic and cook for about 10 minutes until softened. The same building that used to be Drotos is now another Slovak store. Put the caramelized onions through the meat grinder (refer to set up post). I found a Bohemian community in South Dakota that made them as late as 2002 but have been elusive since then. Cut sausages into 1/4 inch (bite size) pieces and add to sauerkraut mixture. Jaternica is a liver sausage not rice. I have an offest smoker from Brinkmann that I love. I also used three teaspoons of black pepper, rather than two. I ended up with a little over 8.5 pounds, but there was some taste-testing along the way, so I am guessing the yield would be right around 9 pouinds of finished product. I was told they use a lot more barley and very little meat. Ingredients: 2lbs rice (4.5 coffee mugs or 5.7 cups), 2 small onions, 9 coffee mugs water (~11.5 cups), 1lb pork liver, 2 pork hearts, 1lb pork meat (side cut or shoulder, should be about 50% fatty, you can also use pork skin) Prep Time: about 2 hours. success: function(response) { Its been a long weekend of butchering deer and Thanksgiving festivities! Make pairs linked together with a wooden skewer. Start by washing and cooking 2lbs of rice. Incredible. I want it once a year in the winter. Soak casings in lukewarm water about 6 hours. i regret to say that my yahoo address is no longer valid. Besides featuring delicious salty caraway flavours, the bread is baked in the sizzling ashes of a fireplace. Jaternica (also known as hurka) is a special pork sausage prepared during zabjaka, the . Remove from heat, cover and let sit in hot water for 10 minutes. How to cook slovenian sausage can be a daunting task, but with a few simple steps you can make it a delicious and easy meal. Grilling produces a more evenly cooked product, while pan frying can be more hot and charred. Grind head meat, jowls, snouts through 8 mm plate. Make pairs linked together with a wooden skewer. or, if lubo doesnt mind, we can discuss it right here, or perhpas on the domce klobsy thread, which might be more appropriate for discussing smoked sausage. http://www.polashekslocker.com/Pages/default.aspx. Add sausage and beans: One hour before ready to serve, cut the smoked sausage into bite-sized pieces and add to top without stirring . Thanks again.Milt. (not far from Wisconsin) makes a pretty good Jaternice with barley. I was ill prepared to find it on a menu times I was in Prague, now I feel I must return! Thanks for the recipe. Now i cherish it but cant geet it.until now, i found this site, thanks to my slovak brother in Tucson Az. 2 kg sour turnip. Its made from cornmeal. In a large bowl, mix ground pork, pepper, paprika, salt, saltpeter (if using), garlic-wine mixture, and onion and bread. (986) Give it a try its easy! Kraki , 2021-06-07 Credit: DIZ9829. It works great in casseroles and can turn into a sauce or gravy in a pinch. Jul 23, 2016 - Explore Debbie Versnik's board "Slovenian Recipes", followed by 292 people on Pinterest. Of course with such recipes many things have to be altered or fudged according to what you have but organ meats, rice, and definitely marjoram make wonderful hurka or hurka-like sausages that make you feel like youre 12 again! I talked to my meat lady, and it seems they refer to this cut as the shank. Grease a 9x13-inch baking dish. onion powder 1 1/2 tsp. Grill Slovenian sausage in a variety of ways to get the desired flavor and texture. The road its on is called Kings Highway, very close to one of the Fairfield exits on I-95. Tie off into approximately 4-ounce links. Love the internet!! Add rice to boiling stock/water and stir frequently. Serve with your choice of sides, but I highly recommend thinly sliced baked potatoes (with caraway) and beets. Offered by Amazon.com. How to cook slovenian sausage can be a daunting task, but with a few simple steps you can make it a delicious and easy meal. Every 2013-02-10 ONE-POT MEALS. Add sausage and beans: One hour before ready to serve, cut the smoked , 2010-12-03 Soak crushed garlic in wine overnight. Feb 7, 2019 - Raddell's Sausage has Cleveland's favorite Smoked Slovenian Sausage. Thanks! Theya re a family operation out of North Dakota, and good people. Cook it until it is soft, which will take about 45 minutes. Mix/knead lean pork with salt and cure #1 until sticky. Dont listen to the trolls. Some people believe that eating Portuguese sausage raw can be beneficial because of its health benefits. 2022 Holiday Hours: Christmas & New Year Eve 9am-1pm, Christmas & New Year Day and Day after Closed.. Take in all that we have to offer at Sal's Sausage Milwaukee, LLC. First, start by heating the sausage in some oil or butter until it is hot. From what i was told we use pork butt ground, onion, garlic, red sweet pepper,and then a spicy pepper, and barly. Im more than happy to share this link when I get home from work, if it is OK with Lubos. Arrange the sausage and onion over the sauerkraut. Soak crushed garlic in wine overnight. This old Slovak has a craveing that needs to be satisfied. How to serve? but if an electric is the best choice for you, then this is a very good option from all I have heard. $ 55.00, Sausage Casing Add the onions and garlic to the oil in the pan and fry the onions for 3 to 4 minutes or until browned. I moved to a farm in western NY and have made it several times over the years from a recipe in my Slovak cookbook. Carniolan sausage is the most known Slovenian food, that has been named kranjska for the first time in 1896, and then became protected in 2015. you can earn additional bucks every month. 2992 Green Valley Road Claysville, PA 15323 724-948-3321 str = $(this).attr('id'); I should have saved half of the jaternica and packaged it by itself without sausage casings, to be cooked in the porridge form but I got wrapped up in the sausage stuffing and forgot! Slovenian sausage is already cooked, according to some. anyone know how i can get some? There are many benefits to either method of cooking sausage, but the choice ultimately comes down to personal preference. Meat lovers will appreciate: Kranjska klobasa (Carniolan sausage) is a spiced pork sausage first mentioned on records at the beginning of the 19th century . Close the lid to trap the heat, and cook your boerewors in that gentle indirect heat. This blood sausage is made of pork blood, onions, and flavored with a gamut of spices. Remove from broth to cool, heat before serving. Still drooling over a smoker I would like to buy. Fry up a small patty to make sure the seasonings are to your liking. The only difference in the method and ingredients were that he would omit the pork hearts and he would actually make sausages with the mix using an old fashioned sausage meat pusher. Let it simmer for a few minutes. There are places in Connecticut (where Im from originally) where you can buy it, but Im in Maine and hurka is a mystery to anyone here but me. Today. Skim fat off the reserved liquid and add enough water to make 7 cups. Cook until all the water is gone. Idrijski likrofi. Thanks, thats enough to get me started when Im ready to make it. If you have access to these ingredients, I highly recommend it! It tastes almost exactly like the jaternice we made when I was a kid. White Chocolate Bread Pudding with Red Berry Sauce, 1 pounds kielbasa sausage, cut into 1-inch thick slices, 3lbs. bake in roaster in 2 inches of water,covered,for 1 1/2 hrs at 350 degrees-- cool before cutting--store in frig. Traditional Slovenian Easter Sausage, or "Nodif". This Slovenian national dish is a buckwheat spoonbread. Resutls were very, very good, and I want to thank Lubos and his grandmother for sharing this tradition with me! Add salt and cook the potatoes for 15 to 20 minutes (until tender) While the potatoes are cooking on the stove cook up the pork cracklings or bacon until crispy and reserve the grease, set the pork cracklings or bacon aside. does any body know how to make it,,,,,,,I would appreicate a copy if you do. I made Hurka over the weekend and it was great.even with the adaptations I had to make. Cook the rice in twice the volume of water ( voda ). My Grandma Mrazik who came from Slovakia use to make this with pork and liver not sure about heart etc.. Instructions. Boil water and add salt and pepper to it, then put the sausage in. Drain and serve. There is a product called the A-Maze-N smoker that works really well, if for some reason a Little or Big Chief is not an option. It was always a treat whenever he made it. Pinterest. You L'Albatros Brasserie & Bar. Your email address will not be published. Ron, I think Ernie method is better when using casing. Cut klobase into 1/2-inch slices. Mealy dishes were simple and filling, thus a popular choice. Most gola was prepared according to a general recipe; it contained meat (usually pork), lard, onion, garlic, sweet and hot paprika, wine, flour, salt and cumin seed (Bogataj, 2008). Another benefit of Raddells is that they serve amazing Potica/Povitica, Eastern European nut bread. I bought one of these recently (40$) and used it very successfully for Canadian Bacon and some other projects. South Side European Homemade Sausage Shop: Old world delicacies meet Facebook. Pinch there and push the meat to the sides. important note: for cold or cool smoking involving long smoking times and temperatures in the danger zone between 40 and 140 degrees harenheit, you want to use a curing agent for meats, especially sausages. https://kramarczuks.com/. Rice & Blood Sausage Special $ 55.00 ON SALE! $(obj).find('span').text(response); document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Were two Midwestern omnivores, L and M, who are trying to eat food from every country in the world (at restaurants in both the US and abroad). Next, add the flour and stir until blended. Soak crushed garlic in wine overnight. Thank you for posting this recipe, it brought back great memories of my Grandfather. Take out the sausage and place it on a plate. You can even purchase the smoked sausages to ship right to your door! Easter Sausage production from 2009. My parents made it back on the farm when I was a young lad but thats been many years ago. Wash the potatoes, in a large pot add the potatoes with water to cover. If Lubos doesnt mind, I can post a link to some modifications that I made to mine in order to help it perform better and more consistently. Jaternica/hurky doesnt seem to lend itself well to long cold smoking, so I recommend hot smoke cooking, but for cold-smoking meat sausages such as the klobasy udene, a curing agent is very strongly recommended. As a young boy in the 50s and 60s I grew up in the country where we butchered our own hogs. We used 20 pounds of rice, 2 gallons pork blood, 6 # ground liver, and 6 # ground pork meat. Others believe that the sausage is still in its early stages of cooking. This is not Jaternica! print recipe. They made Jaternica in sausage casing I adored just warmed up Id press it out onto the plate. 200 g of barley. How to cook slovenian sausage can be a daunting task, but with a few simple steps you can make it a delicious and easy meal. One of those things is Slovenian sausage dip, which is often used as an appetizer or main course. Step 1. Turned out great. Whether youre a fan of it or not, there are certain things that go along with it that make it so special. If you plan to cold smoke this sausage, you will need to add saltpeter or nitrates and decrease the salt to one tablespoon. )white bread 2 doz.eggs 3lbs. Other options include baking and grilling the sausage. Cut sausages into 1/4 inch (bite size) pieces and add to sauerkraut mixture. When you just fry it without casing, as Lubos did, all the moisture is free to escape unlike when its in casing. Two of our children want to learn to make our traditional foods and now Im pumped to have a hurka lessonand we are just ready to butcher a pig! Check it out! 1 and 1/2 l of water. It was -15 outside so God froze it for us. Melt butter in skillet. Milt, what do you mean? We used the whole head, heart, liver, ears, snouts, hocks (the latter three made it wonderfully gristly) and lots of garlic! Come See Us At Our Store! Dining options: Reservations . Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low setting, and cook on low for two more hours. We Slovenians call them rice sausages! The protection is proof of quality and reputation related to the geographical origin. window.open(url, "_blank"); Fill the casings: Using a mechanical sausage stuffer from a kitchen cookware store, and following manufacturer's directions, stuff meat mixture into sausage .