Hurka is a well known Hungarian water cooked sausage made originally from organ meats such as pork liver, lungs, head meat, rice and onions. Blood is sometimes added.
|pork liver||250 g||0.55 lbs.|
|pork butt||600 g||1.32 lbs.|
|cooked rice||150 g||0.33 lb|
Ingredients per 1000g (1 kg) of materials
|salt||12 g||2 tsp.|
|pepper||2.5 g||1 tsp.|
|garlic||3.5 g||1 clove|
|½ small onion, chopped||30 g||2 Tbsp.|
|cold water||120 ml||½ cup|
- Boil all meats (except liver) for about 2 hours. Poach liver in hot water until no traces of blood are visible (cut the liver to test).
- Grind meats through 3/16” plate (5 mm). Grind liver through a 3/16" (3 mm) plate.
- Cook rice for about 15 minutes. Place some bacon fat or lard on a frying pan and fry onions until light brown.
- Mix everything together, adding 125 ml (½ cup) water. You may substitute some water with white wine.
- Stuff loosely into 36 mm hog or synthetic casings.
- Cook for 40 minutes in water at 80º C (176º F).
Frozen Hurka sausage can be baked at 180º C (350º F) for about 50 minutes (leave the lid on or cover with aluminum foil). Then uncover the sausage and continue baking for 5 more minutes until brown. Fresh Hurka sausage can be pan fried or grilled. Goes well with pickles.
Hurka was originally made with 30% pork liver, 30% pork tongues and 10% pork back fat, bacon or lard.