Hungarian Hurka (Liver Sausage)

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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.