Czech Alarmist Sausage with Rice
Liver sausage with rice is accepted sausage in East European countries. Hungarian Hurka, Brightness and Czech/Slovak alarmist sausages are all somewhat agnate and they are all delicious.
|pork liver||500 g||1.1 lb|
|pork abdomen (bacon)||200 g||0.44 lb|
|rice||250 g||0.55 lb|
|onion||100 g||3.52 oz, 1 average admeasurement 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|
- . Bake alarmist in hot baptize for
- two minutes. Remove, air-conditioned with algid baptize and drain.
- Add bacon to the aforementioned baptize and baker until tender.
- Remove, air-conditioned with algid baptize and drain.
- In the aforementioned banal baker rice, but do not overcook.
- Drain rice, but save banal for affable sausages.
- Grind alarmist and bacon through a baby plate, 3 mm (1/8 inch).
- Chop onions cautiously and fry in drip or oil until glassy.
- Mix liver, bacon, onions, alkali and spices together.
- Stuff about (rice may still expand) into 32 mm accustomed or constructed casings.
- Water affidavit casings are fine.
- Cook for 30 account in actual hot banal at 176 F (80 F).
- Cool sausages in algid water. Adhere them to dry.
- Store in refrigerator.