Jaternice Czech bologna by Marie Klima
(Note: “This was my Mom’s recipe hence no heart, no liver, no kidneys”, said Marie Klima)
Take a hog’s head (preferably scalded, not skinned) also the snout. Saw out the teeth, and remove the eyes. Boil meat until tender. Debone and grind coarsely. Soak 2 loaves of bread (homemade is best). Squeeze out water before using. Mash about 5 cloves of garlic in salt, sauté about 3 medium chopped onions, and combine meat, bread, garlic, and onions.
Add: 1 t allspice
2 t pepper
2 t marjoram
1 t cloves
We used about 2 cups of Cream of Wheat thus taking up some of the fat. Add enough of the broth(soup stock) so mixture is mushy. Stuff into cleaned casing and tie. Strain the rest of the stock and put into a large kettle (Mom used the boiler) and bring to a boil and cook sausages slowly (more like steaming) for about 15 minutes. Rinse in cold water. Hang on rods to cool, then store. To serve fry slowly until brown.