In a skillet, sauté chopped onions and garlic in a little oil until soft and translucent. Let cool.
In a large bowl, combine ground liver, ground pork or pork fat, cooked rice, sautéed onions and garlic, and all seasonings. Mix thoroughly until well combined.
2. Prepare the Casings
Rinse the natural sausage casings thoroughly under cold water and soak according to package instructions.
3. Stuff the Sausages
Using a sausage stuffer, carefully fill the casings with the liver mixture.
Don’t overfill—the sausages should be firm but not stretched tight.
Twist into 6–8 inch links, or as desired.
4. Cook the Hurka
Bring a large pot of water to a gentle simmer (do not boil).
Carefully place the sausages in the water. Simmer for 20–25 minutes until cooked through.
Remove and let cool slightly.
5. Optional: Pan-Fry or Grill
For extra flavor, slice the sausages and fry in a little oil until browned and crispy on the edges.
6. Serve
Serve hot with mustard, pickles, or traditional Hungarian side dishes like sauerkraut or potato salad.
Tips:
Keep the water at a gentle simmer to prevent the sausages from bursting.
You can make both májas hurka (liver sausage) and véres hurka (blood sausage) using similar techniques but different ingredients.
Hurka tastes even better the next day after flavors have melded—store in the fridge.
If you like, I can also give a simplified home version using ground liver and pork without casings, baked in a loaf pan—still delicious and much easier to make.
