I have a number of Hungarian Cookbooks but was unable to find the recipe in any of them. However, I know I have the recipe 'somewhere.' and will post it at a later date. I did find one recipe on the Web however and am posting it for you, Joe. Hope others can offer the recipe you need.
HURKA SAUSAGE
5 pounds of ground pork
1 pound pork liver - ground
Put meats into a large pot, cover with water, bring to boil and add:
4 chopped onions, stir often
add:
4 cups instant rice (the author did not say if the rice should be precooked, or not)
Salt and pepper to taste.
Cook for 1 hour. Skim fat off, add seasoning.
For seasoning add (to your own taste):
fresh garlic, allspice, sage and margorium (marjoram); keep smelling and tasting until flavor is right.
Pour into several large flat pans, let harden in the refrigerator. (Or can be pushed into casings like sausage.) Cut into squares (enough for a serving for your family) and freeze separately.
To cook:
Let thaw, fry in frying pan or bake in oven. Serve with eggs or Haluski's Kapusta
Note: Most fresh garlic sausages are pretty hefty in aroma, it would be wise to double wrap the sausage before freezing, to prevent odor from leaching into other foods.
HURKA SAUSAGE
5 pounds of ground pork
1 pound pork liver - ground
Put meats into a large pot, cover with water, bring to boil and add:
4 chopped onions, stir often
add:
4 cups instant rice (the author did not say if the rice should be precooked, or not)
Salt and pepper to taste.
Cook for 1 hour. Skim fat off, add seasoning.
For seasoning add (to your own taste):
fresh garlic, allspice, sage and margorium (marjoram); keep smelling and tasting until flavor is right.
Pour into several large flat pans, let harden in the refrigerator. (Or can be pushed into casings like sausage.) Cut into squares (enough for a serving for your family) and freeze separately.
To cook:
Let thaw, fry in frying pan or bake in oven. Serve with eggs or Haluski's Kapusta
Note: Most fresh garlic sausages are pretty hefty in aroma, it would be wise to double wrap the sausage before freezing, to prevent odor from leaching into other foods.
MsgID: 039525
Shared by: LaDonna/OHIO
In reply to: ISO: Hungarian rice sausage (liver)
Board: International Recipes at Recipelink.com
Shared by: LaDonna/OHIO
In reply to: ISO: Hungarian rice sausage (liver)
Board: International Recipes at Recipelink.com
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and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!