Pork Liver Sausage (Czech) Jeternice - cooking recipe

Ingredients

5 lb. pork roast
2 1/2 lb. pork liver
10 slices old white bread
2 Tbsp. salt
1 tsp. pepper
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
3 cloves garlic

Preparation

Cook meat and liver until tender.
Grind meat, liver, bread and garlic.
Add seasonings.
You may add more or less according to your taste.
Add some of the broth meat and liver were cooked in. Save remaining broth.
Add water to fill kettle.
Fill casings. Tie ends and cook in remaining broth slowly for 10 minutes.
These may be frozen.
Put in shallow pan and bake at 275\u00b0 for 2 hours until casing is brown.