Hungarian Rice Sausage Recipe - Huuurrrrrka!Hungarian Rice sausage recipe. I eat it with lots of ketchup after pan-frying.
5 lb pork butt
1 lb pork liver
1 lb rice
2 lg onions
salt, pepper, marjoram, paprika(just a touch - or it can't be Hungarian!), garlic, maybe some sage and a pinch of allspice
Make the rice per the package
Boil the meat and liver for @ 1hr - reserve liquid
Saute onions in bacon grease until golden
Grind the meat on fine
mix all together - season to taste
add some of the reserved liquid until you have a good consistancy for stuffing
Stuff hog casings using the mid size tube (I have a 3# LEM stuffer)
Tie off into rings and cook in boiling water to cook the skins.
Fry and eat or freeze or whatever.