Hungarian Hurka (Liver Sausage) 🇭🇺

Ingredients

• 1 lb (500 g) pork shoulder or pork belly
• ½ lb (250 g) pork liver
• 1 cup cooked rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp sweet Hungarian paprika
• 1 tsp marjoram
• Salt and black pepper
• ½ cup cooking broth
• Sausage casings, cleaned

---

Instructions

1. Boil pork and liver until tender, then cool slightly.
2. Grind or finely chop the meat and liver.
3. Mix with cooked rice, onion, garlic, paprika, marjoram, salt, pepper, and broth.
4. Stuff mixture loosely into sausage casings.
5. Poach gently in hot water (not boiling) for about 20 minutes.