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1 pig Head
1 pair of lungs
1 pork heart
2 pork kidneys
1/2 pork liver, freshly sliced
Ground allspice
Ground cloves
Fine ground black pepper
Grated lemon rind
Stale bread
Ascorbic acid
Several cloves of garlic, finely minced
Hog casings, medium size


In a very large lettle, boil the pig’s head for four or five hours or until the meat begins to fall from the bone. In a separate kettle boil the lungs, heart, and kidneys for about two hours or until the meat is tender. Chill the liver slices in the freezer for half an hour and after cutting them into cubes, put them through the coarse disk of the meat grinder.When the head and organs are cool enough to handle, scrape all the meat from the head, cube the organs, and mix all with the raw liver, and put this through the fine disk. For each part meat, combine with two equal parts of stale white bread that has been soaked in water and then squeezed dry.Weigh the sausage mixture.Add the following ingredients in the proportions listed: 1 tsp salt per lb., 1/2 tsp. black pepper per lb., 1/4 tsp. each of allspice and cloves per lb., and 1/2 tsp. marjoram, grated lemon rind and minced garlic per lb.Add ascorbic acid at the rate of 1/4 tsp. per five lbs. and saltpeter at the rate of 1 tsp. per ten lbs. Stuff the casings and tie off into six-inch links. Bring a large kettle of water to a boil, reduce to a simmer, and cook the links until they rise to the top. Don’t let the water boil once the links have been added, or they may burst. Cool the sausage in a pot of cool water, remove it and pat it dry.You can refrigerate the sausage and eat it cold, or warm it up at a later date. Or, you can smoke it at about 120ºF. for about four hours, or until it is very firm.