Jitrnice (jitrnice)

Instructions

1. Rinse the barley and cook it in salted water for 35 minutes until tender, then drain.
2. Put the shoulder and liver into a pan of simmering water and cook for 40 minutes, without a rolling boil.
3. Sauté the diced onion in the butter over low heat for 8 minutes, without browning.
4. Finely chop the meat and liver, then mix with the barley, onions, blood, marjoram, pepper, nutmeg and salt.
5. Check the seasoning by frying a small test piece, then fill the casing without packing it too tightly.
6. Tie off the casing every 12 cm and prick it lightly to release air.
7. Poach the jitrnice in water at 85 °C for 40 minutes, without boiling, until the surface is firm.
8. Drain and serve lukewarm, with sauerkraut and rye bread.