Recipe(tried): Genuine Hurka Sausage (Lethbridge)

We just finished making over 75 sausage rings of Hurka on the weekend to commemorate my mother's 78th birthday and my deceased father's wedding anniversary. Both are Hungarian and the recipe that we used was thus: (By the way it was the best we've done to date)

GENUINE HURKA SAUSAGE (LETHBRIDGE)

Boil 100 lbs. pork shoulder meat ( Should have about 15% fat content- Must remove rind from fat)
Boil 1 whole pork liver
Saute until soft, 10 lbs. yellow onions. Cook in appx. 1 lb. lard.
Cook 10 lbs. long grain rice. We used Delta.
5 1/2 handfuls (Yes that's how we measure) of table salt.
5 handfuls of ground black pepper.
1 1/2 handfuls of marjoram.
Casing

If mixture begins to get too dry before casing, you can add a wee bit of homemade wine to wet the mixture (and your whistle if needed). Regardless, wine is a necessity when making hourka.

Be sure to not overstuff the casing. Cut into links about 18-20-inches. Squeeze out the meat at the ends about 2-inches and then dip both the ends into a pot of boiling water to seal the ends off. (Looks like a tiny belly button on each end). (Beats tying)

Then cook sausage for 2-3 minutes in boiling water or until sausage floats. Then cool. Bag as soon as cool and put in freezer. Do not let sit too long or the taste changes.