Meats and Sausages
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.
| Materials | Metric | US |
|---|---|---|
| pork liver | 500 g | 1.1 lb |
| pork belly (bacon) | 200 g | 0.44 lb |
| rice | 250 g | 0.55 lb |
| onion | 100 g | 3.52 oz, 1 medium size onion |
Ingredients per 1000g (1 kg) of materials
| salt | 18 g | 3 tsp |
| garlic | 7 g | 2 cloves |
| ground white pepper | 2 g | 1 tsp |
| dround allspice | 1 g | 1/2 tsp |
| ground marjoram | 2 g | 1 tsp |
Instructions
- . Scald liver in hot water for
- two minutes. Remove, cool with cold water and drain.
- Add bacon to the same water and cook until tender.
- Remove, cool with cold water and drain.
- In the same stock cook rice, but do not overcook.
- Drain rice, but save stock for cooking sausages.
- Grind liver and bacon through a small plate, 3 mm (1/8 inch).
- Chop onions finely and fry in lard or oil until glassy.
- Mix liver, bacon, onions, salt and spices together.
- Stuff loosely (rice may still expand) into 32 mm natural or synthetic casings.
- Water proof casings are fine.
- Cook for 30 minutes in remaining hot stock at 176 F (80 F).
- Cool sausages in cold water. Hang them to dry.
- Store in refrigerator.
