“Majas Hurka” is a Hungarian term that means “Don’t even ask what this is made of, just eat it.”........I'm just kiddin’, “Majas Hurka” is Hungarian for hot liver sausage. This recipe is my take on a recipe from the book The Sausage-making Cookbook by Jerry Predika. I substituted pork lungs with elk lungs.
2 lb - pork butt
2 lb - liver
2 lb - lungs
2 tbsp - salt
1 cup uncooked rice
2 1/2 cups - beef bouillon
2 large onions
1/2 lb - lard or shortening
1 tbsp - pepper
1 tsp - marjoram
Boil liver and lungs together with 1 tbsp of salt. Rinse and set aside to cool.
Cook rice in the beef bouillon.
Chop onions and fry until soft.
Combine all the ingredients, except rice, and grind thru a fine plate.
Add rice, mix well, and stuff into hog casings.
Boil sausage for 10 minutes, and the fry or bake.
The meat will grind and stuff better if it's chilled after cooking.
Lungs taste somewhat like liver and the sausage goes well with eggs, potatoes, or cabbage. Lungs are called “lights” in England.