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Sausage Making FAQs
From: Doug
Date: Friday, June 27, 2008
I don't have one myself, but did a little research and came up with this one.
Hungarian Hurka
8 cups rice cooked only until about 1/2 done
3 large onions, chopped and sauteed
6 garlic cloves chopped, add to onions when almost done
1/4 cup or more marjoram, will lose flavor if frozen so we always put in more
ground pepper to taste, if you like it spicy put in more
salt to taste
1 large pork shoulder or two halves, leave fat on so sausage isn’t dry
Cook pork in water with onions, garlic, salt and pepper until well done, cool
We used to make it with pigs head and pork liver but these are hard to come by
Grind using large blade in meat grinder
Boil down the broth the pork is cooked in and add some to mixture until moist
Can add white wine also
