Hungarian Hurka (Liver Sausage)

Ingredients (serves 6–8):

• 500 g (1 lb) pork liver
• 500 g (1 lb) pork meat (shoulder or belly)
• 200 g (1 cup) rice
• 1–2 onions, finely chopped
• 2–3 cloves garlic, minced
• 1–2 tsp salt
• ½ tsp black pepper
• 1–2 tsp paprika
• ½ tsp marjoram (optional)
• 200–300 ml (1–1¼ cups) broth
• Sausage casings

---

Instructions:

1. Cook meat and rice:
   • Boil pork meat until tender, then grind or finely chop.
   • Cook rice until soft and let cool.
2. Prepare liver:
   • Lightly cook liver (do not overcook), then grind or finely chop.
3. Mix filling:
   • In a large bowl, combine meat, liver, rice, onions, garlic, spices, and enough broth to make a soft mixture.
4. Stuff sausages:
   • Fill cleaned sausage casings with the mixture, tying into links.
5. Cook:
   • Gently poach sausages in hot (not boiling) water for about 30–40 minutes.
6. Finish:
   • Traditionally served after baking or pan-frying until lightly browned.