🇭🇺 Hungarian Hurka (Liver Sausage)

🧾 Ingredients:

• 500 g pork liver
• 500 g pork meat (shoulder or belly)
• 200 g pork fat
• 1 cup rice
• 1 large onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tsp ground black pepper
• 1 tsp sweet paprika
• ½ tsp marjoram
• Salt (to taste)
• 200–300 ml broth (from cooking the meat)
• Sausage casings (cleaned)

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👩‍🍳 Instructions:

1. Cook the meat:
   Place pork meat, fat, and liver in a pot. Cover with water and simmer until fully cooked (about 45–60 minutes).
2. Remove from the pot and let cool slightly. Reserve some of the broth.
3. Cook the rice:
   Cook rice in salted water until just tender, then drain.

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4. Prepare the mixture:
   Grind or finely chop the cooked meat, liver, and fat.
5. In a pan, sauté onion until soft, then add garlic.
6. In a large bowl, mix ground meat, rice, onion, garlic, paprika, pepper, marjoram, and salt.
7. Add some reserved broth to create a soft, slightly loose mixture.

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8. Stuff the sausages:
   Fill the casings with the mixture (not too tightly), then tie into links.

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9. Cook the hurka:
   Place sausages in hot (not boiling) water and cook gently for about 20–25 minutes.
10. Let cool, then refrigerate.

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🔥 To serve:

• Traditionally baked or pan-fried until lightly crispy
• Serve with mustard, pickles, or fresh bread

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✨ A traditional Hungarian specialty, rich and flavorful, often enjoyed during festive or family gatherings!