Homemade Romanian Liver Sausages (Caltabosi)

How to prepare homemade romanian liver sausages (caltabosi)

1. Boil the pork organs in plenty of water. When cooked, remove them, but leave the tongue to cook for another 20 minutes. Keep the organ broth on the heat because we need it hot.
2. Fry the rice in 4 tablespoons of melted lard. You know it's fried when you pick up a few grains with your fingers and they feel rough like little pebbles... that's what grandma taught me now 😊
3. Add hot broth from the organs over the rice until it covers it by about 2 fingers, bring to a short boil two or three times, stir well, then remove from heat and let it cook on its own with the lid on. Place it somewhere cool. After half an hour, check it - it should be cooked, and if it seems dry, add more hot broth (about 1/2 liter) and stir.
4. Once the organs cool down a bit, cut them into large pieces. Then grind them with a meat grinder.
5. Finely chop the onions and fry them in the remaining lard. I know it seems like a lot of lard and the onions will float in it, but the organs and rice are rather dry, so something needs to give the sausages a creamy texture.
6. Add the rice and fried onions with all the lard to the ground organs, then add the seasonings. Mix with your hands until homogeneous, then taste. Depending on your own preference, add more salt and pepper. Mix again.
8. Stuff the mixture into thin casings, exactly as shown for the regular sausages, using the meat grinder with the sausage stuffing tube. The only difference is that you twist the casing from place to place.
9. Put the formed sausages in the remaining hot organ broth and simmer them for 10 minutes each, but without letting the broth boil.
10. Remove them from the broth and let them cool.
11. They can be served fresh or fried. You can spread the paste inside on bread.

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