Hurka Claret Sausage

Hurka is a able-bodied accepted Hungarian baptize adapted sausage fabricated originally from agency meats such as pork liver, lungs, arch meat, rice and onions. There is a approved blazon of Hurka and the claret type. Both types are actual popular.

pork liver300 g0.66 lb
pork butt500 g1.10 lb
blood200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
salt15 g3 tsp
pepper4 g2 tsp
½ baby onion, chopped30 g2 Tbsp
cooked rice150 g1 cup
  1. Boil all meats (except liver) for about 2 hours. Appropriate alarmist in hot baptize until no traces of claret are arresting (cut the alarmist to test).
  2. Grind meat through 3/8” bowl (8 mm). Grind alarmist through 3/16" (3 mm) plate.
  3. Cook rice for about 15 account (don't overcook). Abode some bacon fat or drip on a frying pan and fry onions until ablaze brown.
  4. Add claret and mix aggregate together.
  5. Stuff about (rice may still expand) into 36 mm hog or constructed casings.
  6. Cook for 30 account in baptize at 85º C (185º F).

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