Hungarian Hurka Sausage

Ingredients

• 2 lbs pork liver
• 2 lbs pork shoulder or pork belly
• 1 cup rice
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon paprika
• 1 teaspoon black pepper
• 1 teaspoon marjoram
• 1 teaspoon salt
• ½ teaspoon allspice (optional)
• Sausage casings

Instructions

1. Cook the pork liver and pork meat in lightly salted water until tender.
2. Remove from the broth and let cool slightly.
3. Cook rice until soft.
4. Grind the cooked meat and liver together.
5. In a large bowl, combine ground meat mixture with cooked rice, onions, garlic, paprika, pepper, marjoram, salt, and allspice.
6. Mix thoroughly until evenly combined.
7. Rinse sausage casings well and stuff them with the mixture, tying ends securely.
8. Place sausages in simmering water for about 15–20 minutes. Do not boil hard or the casings may burst.
9. Remove and let cool slightly.
10. Before serving, fry or bake the sausages until golden brown.