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Preparation info

  • Difficulty

    Medium

  • 8

    servings

Appears in

top 1000The Cuisine of Hungary

The Cuisine of Hungary

By George Lang

Published 1982

Ingredients

  • ½ pound fat pork
  • 2 pounds pork liver
  • 2 pounds pork lung
  • 2 tablespoons salt
  • 1 cup uncooked rice
  • 2½ cups beef broth
  • 2 large onions, peeled and minced
  • ½ pound lard
  • 1 tablespoon pepper
  • Good Pinch of dried marjoram
  • 3 yards of sausage casing, about 1½ inches in diameter

Method

  1. In a large pot cook fat pork, and lung, together with 1 tablespoon salt, until tender.
  2. Meantime cook rice in the beef broth for about 20 minutes.
  3. Cook minced onions in lard; cover the pan, and do not brown the onions.
  4. Cut the cooked liver into small pieces, add to onions, and cook covered for 10 minutes longer. Let cool, then drain liver and onions from the lard.
  5. Add liver and onions to cooked meat and lung. Put all through the smallest holes of a meat grinder. Mix with cooked rice, pepper, remaining 1 tablespoon salt and the marjoram.
  6. Carefully wash the sausage casing. Stuff the ground mixture into the casing. Tie it well.
  7. Cook the whole sausage in plenty of water for 10 to 15 minutes.
  8. You can eat the sausage at this point, but I advise you to fry it or bake it slowly till skin becomes golden brown.

© 1982 George Lang estate. All rights reserved.

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