Jiternice

5 lbs pork, use pork shoulder
1/2 to 1 lb chicken or pork liver
2 T Kosher salt
2 1/2 T black pepper
5 cloves garlic cut in half
1 medium onion, rough chopped
1/2 tsp marjoram
2 C uncooked barley

Begin cooking your barley as noted per the directions on the package.  While the barley is cooking, debone and cut up pork meat into one to two-inch cubes (size that will fit into your grinder).   Place pork meat in a large stock pot along with the pork bone, salt, garlic, onion and marjoram.  Fill stock pot with water to cover the meat by 1 inch or so.  Bring to a boil then reduce heat to medium.  Be sure to skim off the foam that forms on top of the water during the cooking process.  Cook until the meat is no longer pink on the outside.  Next, add the chicken livers (washed and cleaned).  Continue cooking until the pork meat and liver is fully cooked.  Use a strainer to remove the meat, liver, onions, and garlic from the soup.   You need to save the soup for later.  All the meat to cool down enough to be able to handle for grinding.  Run all of the cooked meat, liver, onions and garlic through your grinder using a medium grinding plate.  Place the ground meat into a large mixing tub.  Add in the cooked barley, black pepper and about one cup of the soup.  Mix thoroughly and taste test to see if it needs any more salt, pepper, or garlic.  If more garlic is needed at this point use garlic powder.   Adding more soup will soften the texture and add more flavor to the mixture.  After you are happy with the flavor you can either stuff into natural hog casing or package the sausage in serving sized bags for freezing. To serve, heat/fry in skillet until brown or heated through. You can slice the sausage in half-length wise and brown the “open” side and sort of peel the casing off and not eat the casing. Eat as you would a breakfast sausage in a patty or crumble after cooked and scramble with your eggs.