Czech Liver Sausage with Rice

Liver sausage with rice is popular sausage in East European countries. Hungarian Hurka, Polish and Czech/Slovak liver sausages are all somewhat similar and they are all delicious.

pork liver500 g1.1 lb
pork belly (bacon)200 g0.44 lb
rice250 g0.55 lb
onion100 g3.52 oz, 1 medium size onion
Ingredients per 1000g (1 kg) of materials
salt18 g3 tsp
garlic7 g2 cloves
ground white pepper2 g1 tsp
dround allspice1 g1/2 tsp
ground marjoram2 g1 tsp
  1. . Scald liver in hot water for
  2. two minutes. Remove, cool with cold water and drain.
  3. Add bacon to the same water and cook until tender.
  4. Remove, cool with cold water and drain.
  5. In the same stock cook rice, but do not overcook.
  6. Drain rice, but save stock for cooking sausages.
  7. Grind liver and bacon through a small plate, 3 mm (1/8 inch).
  8. Chop onions finely and fry in lard or oil until glassy.
  9. Mix liver, bacon, onions, salt and spices together.
  10. Stuff loosely (rice may still expand) into 32 mm natural or synthetic casings.
  11. Water proof casings are fine.
  12. Cook for 30 minutes in remaining hot stock at 176 F (80 F).
  13. Cool sausages in cold water. Hang them to dry.
  14. Store in refrigerator.

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