Here’s a clear, traditional-style recipe you can confidently share — authentic and easy to follow 🇭🇺👇
🇭🇺 Hungarian Hurka (Liver Sausage)
Savory • Hearty • Old-World Favorite
Ingredients
- 1 lb (450 g) pork liver
- 1 lb (450 g) pork shoulder or fatty pork, diced
- 1 cup cooked white rice (or barley, traditional option)
- 1 large onion, finely chopped
- 2 tbsp lard or oil
- 2 tsp Hungarian sweet paprika
- 1 tsp marjoram
- 1 tsp ground black pepper
- 2–2½ tsp salt (to taste)
- ½ tsp ground allspice (optional)
- Natural sausage casings
Instructions
- Boil pork liver and pork meat in lightly salted water until just cooked. Drain and let cool.
- Finely grind or mince the liver and meat.
- In a pan, sauté onion in lard until soft; let cool slightly.
- In a large bowl, mix ground meat, cooked rice, onion, paprika, marjoram, pepper, salt, and allspice.
- Add a little cooking broth if needed — mixture should be soft but not runny.
- Stuff mixture into sausage casings, tying off ends.
- Gently poach sausages in hot (not boiling) water for 20–25 minutes.
- Let cool completely.
🔥 To Serve
- Slice and pan-fry until golden, or
- Bake in the oven at 375°F (190°C) for 20 minutes
Serve with potatoes, sauerkraut, or pickles.
✨ Rich, seasoned, and deeply traditional — a true Hungarian butcher-style sausage.
If you want, I can:
- Shorten this for Pinterest
- Create a bold image title
- Write a story caption (grandma-style)
- Make a blood hurka (véres hurka) version
Just tell me 👍🇭🇺
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