Caltaboș (Romanian rice and offal sausage)

Instructions

1. Rinse the casings in lukewarm water and soak them in salted water until you're ready to fill them.
2. Cook the rice in twice its volume of water for 12 minutes, then drain it.
3. Put the liver, heart and pork meat in a pan, cover with water and simmer gently for 1 hour 30 minutes until tender.
4. Drain the meats, keep the cooking broth, then finely chop everything together with the back fat, onion and garlic.
5. Mix the minced meat with the rice, parsley, salt, pepper, paprika, chilli and marjoram, then stir in the melted fat.
6. If you like, add a little of the cooking broth to make the filling soft without making it runny.
7. Fill the casings with a funnel without packing them too tightly, then tie them off every 15 cm, leaving a little room for expansion.
8. Prick the sausages lightly with a needle, then poach them in the gently simmering broth for 40 minutes without a rolling boil.