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.

MaterialsMetricUS
pork liver500 g1.1 lb
pork abdomen (bacon)200 g0.44 lb
rice250 g0.55 lb
onion100 g3.52 oz, 1 average admeasurement 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
Instructions
  1. . Bake alarmist in hot baptize for
  2. two minutes. Remove, air-conditioned with algid baptize and drain.
  3. Add bacon to the aforementioned baptize and baker until tender.
  4. Remove, air-conditioned with algid baptize and drain.
  5. In the aforementioned banal baker rice, but do not overcook.
  6. Drain rice, but save banal for affable sausages.
  7. Grind alarmist and bacon through a baby plate, 3 mm (1/8 inch).
  8. Chop onions cautiously and fry in drip or oil until glassy.
  9. Mix liver, bacon, onions, alkali and spices together.
  10. Stuff about (rice may still expand) into 32 mm accustomed or constructed casings.
  11. Water affidavit casings are fine.
  12. Cook for 30 account in actual hot banal at 176 F (80 F).
  13. Cool sausages in algid water. Adhere them to dry.
  14. Store in refrigerator.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages