🔪 Instructions:
- Boil the meats: In a large pot, gently boil the pork liver and fatty pork until fully cooked (about 30–40 minutes). Let cool, then grind coarsely.
- Cook onions and garlic: In lard or oil, sauté the onions and garlic until soft and translucent (do not brown). Let cool.
- Mix: In a large bowl, combine the ground liver, pork, rice, sautéed onions and garlic, and all spices. Mix thoroughly.
- Taste test: Fry a spoonful of the mixture in a pan and taste to check seasoning. Adjust salt and pepper if needed.
- Stuff: Fill the sausage casings carefully with the mixture, tying off ends. Avoid overstuffing to prevent bursting.
- Cook or freeze:
- To cook: Simmer gently in salted water for about 20–25 minutes (do not boil).
- To reheat: Bake in the oven at 350°F (175°C) until golden, or pan-fry lightly.
🥗 Serve With:
- Fresh crusty bread
- Pickled vegetables or sauerkraut
- Mustard or horseradish on the side
Would you also like the véres hurka (blood sausage) version?
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