The countries of east Europe are a disparate lot, continually at odds over issues of religion and governance. But, as nearby neighbors, they share a cooking culture over and above those differences. This sausage and the following recipe for Hungarian meatballs in a sour cream sauce are my imaginative combining of the foods that this corner of the world can share without rancor or strife. The sausage, formed into balls and sautéed, can also be served with cucumbers in a light vinaigrette and potato salad dressed with dill and sour cream for a meze plate.

Ingredients

　　1 cup steamed white rice (page 7), cooled

　　1/4 cup minced white or yellow onion

　　1/2 teaspoon caraway seeds

　　1 teaspoon hot or sweet Hungarian paprika

　　1 teaspoon chopped fresh marjoram or 1/2 teaspoon dried marjoram

　　1 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

Step 1

Step 2

　　Sausage