Hurka Sausage

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 liver250 g0.55 lbs.
pork butt600 g1.32 lbs.
cooked rice150 g0.33 lb
Ingredients per 1000g (1 kg) of materials
salt12 g2 tsp.
pepper2.5 g1 tsp.
garlic3.5 g1 clove
½ small onion, chopped30 g2 Tbsp.
cold water120 ml½ cup
  1. 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).
  2. Grind meats through 3/16” plate (5 mm). Grind liver through a 3/16" (3 mm) plate.
  3. Cook rice for about 15 minutes. Place some bacon fat or lard on a frying pan and fry onions until light brown.
  4. Mix everything together, adding 125 ml (½ cup) water. You may substitute some water with white wine.
  5. Stuff loosely into 36 mm hog or synthetic casings.
  6. 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Hurka was originally made with 30% pork liver, 30% pork tongues and 10% pork back fat, bacon or lard.

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