Meats and Sausages
Hurka Blood 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. There is a regular type of Hurka and the blood type. Both types are very popular.
| Meats | Metric | US |
|---|---|---|
| pork liver | 300 g | 0.66 lb |
| pork butt | 500 g | 1.10 lb |
| blood | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| salt | 15 g | 3 tsp |
| pepper | 4 g | 2 tsp |
| ½ small onion, chopped | 30 g | 2 Tbsp |
| cooked rice | 150 g | 1 cup |
Instructions
- 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 meat through 3/8 plate (8 mm). Grind liver through 3/16" (3 mm) plate.
- Cook rice for about 15 minutes (don't overcook). Place some bacon fat or lard on a frying pan and fry onions until light brown.
- Add blood and mix everything together.
- Stuff loosely (rice may still expand) into 36 mm hog or synthetic casings.
- Cook for 30 minutes in water at 85º C (185º F).
