👩🍳 Instructions
1. Prepare the filling
- Boil rice until just tender, then drain.
- Dice or grind the liver and pork fat.
- Sauté onions until soft and golden.
- Mix liver, pork, rice, onions, salt, pepper, paprika, and marjoram.
2. Stuff the casings
- Rinse casings thoroughly.
- Fill casings with the mixture using a sausage stuffer or funnel.
- Tie ends securely and prick small holes to release air pockets.
3. Cook the sausages
- Simmer in hot water (do not boil) for 30–40 minutes.
- Remove and let cool slightly.
4. Serve
- Slice and fry until golden, or serve boiled.
- Serve with sauerkraut, mustard, or fresh bread.
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