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ISO: Hungarian Hurka Sausage question - binder for hurka

Misc.
I was just noticing the recipes for hurka use tongue, liver heart etc. Even though these are precooked they are still "wet" going into the casing. Would you recommend mixing in a binder or does the rice serve that purpose? Also I have the same question for the veres hurka which would be very wet using pigs blood.
MsgID: 0313077
Shared by: PaulyD
In reply to: Recipe(tried): Hungarian Hurka Sausage
Board: International Recipes at Recipelink.com
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Reviews and Replies:
1 ISO: Hungarian rice sausage (liver)
  Joe -Lethbridge. AB. Canada
2 Recipe: Hungarian Hurka Sausage
  LaDonna/OHIO
3 ISO: Hurka
  CW/Oregon
4 Re: Hurka
  Brian , Vancouver
5 Recipe(tried): Hungarian Hurka Sausage
  Kathleen, Madison, WI
6 Recipe(tried): Hungarian Hurka Sausage
  Kathleen Madison, WI
7 ISO: rice sausage (hurka)
  Helen - Grande Prairie,AB
8 re: Hungarian Hurka Sausage
  Kathleen, Madison, WI
9 Thank You: Hungarian Hurka Sausage
  CW/Oregon
10 re: hurka recipe
  s. mackinnon alberta
11 re: hurka recipe
  The Professor
12 ISO: Hungarian Hurka Sausage - How many onions do you need to use?
  Doris Kaloczy, Indian Train, N.C
13 ISO: Hurka
  Stacey, Calgary AB
14 ISO: Hungarian Hurka Sausage - have you tried this recipe?
  karl/uk
15 ISO: Little Budapest Hungarian Hurka Sausage
  Irene - Lethbridge,AB.
16 Recipe(tried): Genuine Hurka Sausage (Lethbridge)
  Gary Peto
17 Recipe(tried): Hurka (Hungarian rice sausage)
  Edward L Bagyinka, Canada
18 ISO: re: finding hurka in Ontario
  Cathy
19 re: finding hurka in Ontario
  SR
20 ISO: Veres Hurka (Hungarian blood sausage)
  PaulyD
21 Recipe: Hurka Blood Sausage - 5 Recipes
  LaDonna/Ohio
22 ISO: Hungarian Hurka Sausage question - binder for hurka
  PaulyD
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