Hungarian Liver and Rice Sausage

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A festive Hungarian classic featuring finely ground pork liver folded with rice, breadcrumbs, and warm paprika, then packed into natural casings, simmered until tender, and finally pan-fried to a crackling golden brown. Served at Christmas and family gatherings, this rustic sausage delivers deep, savory richness in every bite.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 18 gCarbs
• 1 gFiber
• 2 gSugar
• 28 gProtein
• 720 mgSodium
• 380 mgPotassium
• 65 mgCalcium
• 8 mgIron
• 8 mgVitamin C
• 6500 mcgVitamin A

Ingredients

For the filling

• 1 lb (450 g) fresh pork liver, trimmed of veins
• 2 oz (55 g) pork fat back or thick-cut bacon, diced
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked white rice, cooled
• 1/2 cup plain dry breadcrumbs
• 2 large eggs, lightly beaten
• 1 tablespoon sweet Hungarian paprika
• 1 teaspoon dried marjoram
• 1 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh flat-leaf parsley, finely chopped

For assembly and finishing

• 4-5 feet cleaned natural pork casing (intestines), soaked in warm water for 30 minutes
• 1 bay leaf
• 6 whole black peppercorns
• 2 tablespoons lard or pork fat for frying

Directions

1. Soak the pork casing in a bowl of warm water for 30 minutes to soften, then rinse thoroughly under cold running water and set aside.
2. Pat the liver dry and pass it through a meat grinder on the coarse plate together with the diced pork fat. If you do not have a grinder, pulse the liver and fat in a food processor until coarsely ground.
3. In a large mixing bowl, combine the ground liver and fat with the cooked rice, breadcrumbs, eggs, onion, garlic, paprika, marjoram, salt, pepper, and parsley. Mix thoroughly by hand until the mixture holds together when squeezed.
4. Attach a sausage-stuffer horn or a wide piping tip to a sturdy pastry bag, then slide one end of a casing onto the horn. Tie a knot at the far end and pack the filling through the funnel, working it gently along the casing without overstuffing. Leave about 2 inches empty at the open end, tie off securely, and prick any visible air pockets with a pin.
5. Place the stuffed sausages in a wide pot, add the bay leaf and peppercorns, and cover with cold water. Bring slowly to a gentle simmer over medium-low heat, around 180°F (82°C), and cook for 45 to 50 minutes, turning the sausages every 10 minutes so they cook evenly.
6. Lift the sausages out with tongs and place them on a wire rack to cool for at least 15 minutes; they will firm up significantly as they rest.
7. Heat the lard in a heavy skillet over medium heat. Slice the cooled sausage into 4-inch lengths and fry until golden and crisp on all sides, about 3 to 4 minutes per side.
8. Serve hot with crusty country bread, sharp Hungarian mustard, and a side of pickled cucumbers or pickled peppers.

Cook’s Notes

• For a milder flavor, blanch the liver in boiling water for 2 minutes, then pat dry before grinding.
• Always keep the cooking water at a gentle simmer; a hard boil will burst the casings.
• If the filling feels loose, rest it in the refrigerator for 20 minutes before stuffing for easier handling.
• Refrigerate cooked sausages for up to 4 days, or freeze them in their poaching liquid for up to 2 months.
• A pinch of grated lemon zest stirred into the filling adds the bright citrus note common in old Hungarian recipes.

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