Absolutely! Hungarian Hurka is a traditional sausage made primarily from pork liver, rice or barley, and a blend of flavorful spices. It comes in two main varieties: Májas hurka (liver sausage) and Vér hurka (blood sausage). Here’s a recipe for Májas Hurka (Hungarian Liver Sausage), perfect for making at home if you’re up for a culinary project!
🇭🇺 Hungarian Hurka (Liver Sausage)
Yield: About 4 sausages (depending on casing size)
Prep Time: 1 hour
Cook Time: 1 hour
Ingredients:
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2 lbs pork liver (cleaned and trimmed)
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1 lb pork fatback or pork shoulder (for fat and texture)
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1 cup uncooked white rice (you can substitute with barley)
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1 large onion, finely chopped
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4 cloves garlic, minced
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2 tsp sweet Hungarian paprika
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1 tsp ground black pepper
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1 tsp marjoram (optional)
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1 tsp salt (adjust to taste)
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1/2 tsp ground allspice
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1/2 tsp dried thyme (optional)
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Natural hog casings, soaked and rinsed (about 4 feet)
Instructions:
1. Cook the Rice:
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Cook rice in lightly salted water until just tender but not mushy. Drain and set aside.
2. Prepare the Meat:
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Boil the pork liver and pork fatback (or pork shoulder) in water for about 20–25 minutes until cooked through.
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Drain well and let cool slightly.
3. Sauté the Onions and Garlic:
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In a pan, sauté onions and garlic until soft and translucent. Set aside to cool.
4. Grind the Meat:
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Using a meat grinder or food processor, grind the cooked liver and pork fat into a fine consistency.
5. Mix the Sausage Filling:
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In a large bowl, combine ground meat, cooked rice, sautéed onions and garlic, paprika, pepper, marjoram, salt, allspice, and thyme.
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Mix thoroughly until well combined. It should be moist but hold together.
6. Stuff the Casings:
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Rinse and soak hog casings in warm water.
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Using a sausage stuffer or funnel, carefully stuff the filling into the casings, being careful not to overfill. Tie off the ends with kitchen twine.
7. Cook the Sausages:
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Simmer the sausages gently in hot water (not boiling) for about 30–40 minutes until cooked through. Avoid boiling to prevent casings from bursting.
8. Serve:
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Slice and serve warm, traditionally with mustard, sauerkraut, or fresh bread.
📝 Tips:
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Make Ahead: Hurka can be refrigerated for a few days or frozen for longer storage.
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Serving Ideas: Pan-fry slices until crispy on the outside for extra flavor.
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Variation: For Vér hurka (blood sausage), add fresh pig’s blood to the mix and reduce the rice.