Meta Title: Hungarian Hurka Recipe – Authentic Traditional Hungarian Sausage
Meta Description: Learn how to make authentic Hungarian Hurka, a traditional sausage made with pork, liver, rice, and aromatic spices. This classic Hungarian comfort food is perfect for family gatherings, festive meals, or a traditional Hungarian feast.
Slug: hungarian-hurka-recipe
Hungarian Hurka
Hungarian Hurka is a beloved traditional sausage that has been a part of Hungarian cuisine for centuries. Unlike smoked sausages such as kolbász, hurka is a fully cooked sausage traditionally made during disznótor (Hungarian pig slaughter celebrations). It combines cooked pork, pork liver, rice or barley, onions, and fragrant spices, all stuffed into natural casings.
There are two classic varieties:
Májas Hurka – Liver sausage
Véres Hurka – Blood sausage
This recipe features the popular Májas Hurka, known for its rich, savory flavor and creamy texture. It’s traditionally baked or pan-fried and served with roasted potatoes, sauerkraut, pickles, and fresh bread.
Table of Contents
What Is Hungarian Hurka?
Why You’ll Love This Recipe
Ingredients
Kitchen Equipment
Step-by-Step Instructions
Recipe Variations
Serving Suggestions
Expert Tips
Storage & Reheating
Frequently Asked Questions
Final Thoughts
What Is Hungarian Hurka?
Hurka is a traditional Hungarian sausage made by combining cooked pork, pork liver, rice (or barley), sautéed onions, and seasonings. The mixture is stuffed into natural casings and gently cooked before serving.
Unlike smoked sausages, hurka is delicate, moist, and typically enjoyed fresh after baking or pan-frying.
Why You’ll Love This Recipe
Authentic Hungarian family recipe
Rich, savory flavor
Creamy and tender texture
Traditional holiday favorite
Perfect with roasted potatoes and sauerkraut
Great for festive gatherings
Freezer-friendly
Ingredients
Sausage Filling
2 lbs (900 g) pork shoulder
1 lb (450 g) pork liver
1 cup (200 g) cooked white rice
2 medium onions, finely chopped
3 tablespoons pork lard or butter
4 cloves garlic, minced
2 teaspoons sweet Hungarian paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried marjoram
½ teaspoon ground allspice
2 teaspoons salt
½ cup (120 ml) warm pork broth
Casings
Natural pork casings, cleaned and soaked according to package directions
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