Hurka Sausage

Hungarian Hurka Sausage – Recipe Only

Ingredients:

• 1 kg pork liver (for liver hurka) or pork meat (for rice hurka)
• 500 g pork belly or fatty pork
• 1 cup rice (for rice hurka), cooked
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp marjoram
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• Pork casings

Instructions:

1. Boil pork meat and liver until cooked; reserve cooking liquid.
2. Grind meat and liver finely.
3. Sauté onion and garlic until soft; add to meat mixture.
4. Mix in cooked rice (if making rice hurka), spices, and enough cooking liquid to make a soft mixture.
5. Taste and adjust seasoning.
6. Stuff mixture into pork casings.
7. Poach sausages gently in hot (not boiling) water for 20–25 minutes.
8. Cool, then bake or pan-fry until browned before serving.