Májas hurka (májas hurka)

Instructions

1. Soak the casing in warm water for one hour, then rinse it.
2. Cook the rice in salted water for about 15 minutes and drain it.
3. Cut the liver, onions and fatback into pieces and fry them together for 10 minutes.
4. Mince the mixture finely or blend it roughly, then mix in the rice.
5. Season with the marjoram, pepper, paprika and salt.
6. Fill the casing without packing it tightly and tie it off at regular intervals.
7. Poach the sausages for 25 minutes in water that is simmering, not boiling.
8. Let them cool completely before slicing.