Recipe: Hungarian Hurka Sausage

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.