In a large pot, cover liver and pork belly with salted water.
Simmer gently for 45–60 minutes or until tender. Skim any foam.
Let them cool, then grind both meats together (medium grind is best).
🧄 Step 2: Flavor Bomb
In a skillet, sauté the chopped onion in a bit of lard or oil until golden.
Add minced garlic, stir, and remove from heat.
Mix together ground meats, onions/garlic, pre-cooked rice, marjoram, salt, pepper, and paprika (if using). Tip: Fry a spoonful to taste and adjust seasoning! 👩🍳✨
🌭 Step 3: Stuff It!
Rinse sausage casings well.
Using a sausage stuffer or piping bag, gently fill the casings with your hurka mixture.
Don’t overstuff — leave a bit of space so they don’t burst while cooking. Twist into links.
🫕 Step 4: Simmer Gently
Bring a pot of water to a gentle simmer (not a boil!).
Carefully poach hurka for 25–30 minutes, until firm and cooked through.
Remove, cool slightly.
🔥 Final Step: Pan-Fry or Roast
Crisp them up in a skillet or roast in the oven at 400°F (200°C) for 15–20 minutes until golden and sizzling. 😍
🍽️ Serve with:
🥔 Roasted potatoes
🥬 Sauerkraut or pickled cabbage
🥖 Crusty bread
🧂 A dollop of mustard or horseradish
🥒 Pickles for zing!
💡 Ashley’s Flavor Tips:
Add a dash of smoked paprika or cayenne for a spicy twist 🔥
Want to make véres hurka (blood sausage)? Sub some of the rice with pork blood and onions!
These freeze beautifully — wrap and save for later meals 🧊
This is old-school comfort food that warms your heart and fills the kitchen with that rich Hungarian coziness. Want me to write a little nostalgic story or intro to go with it for your site? I gotchu ❤️🇭🇺
