🥘 Instructions:
- Cook the Rice
- Cook rice until tender but not mushy. Drain and set aside.
- Prepare the Meat & Liver
- In a large pot, simmer the pork liver and jowl (or fatty pork shoulder) in lightly salted water until fully cooked (about 30–40 minutes).
- Remove, cool slightly, then grind coarsely in a meat grinder.
- Cook the Onion & Garlic
- In a skillet, melt lard and sauté onion until soft and golden. Add garlic, cook for another minute.
- Combine the Filling
- In a large bowl, mix ground meat and liver, cooked rice, onions, spices, and season generously with salt and pepper. The mixture should be moist but hold together.
- Stuff the Sausages
- Rinse the pork casings well and stuff them carefully with the mixture, being careful not to overfill (leave room for expansion). Twist or tie into 8–10 inch links.
- Cook the Hurka
- Bring a large pot of water to a gentle simmer (not boiling).
- Add sausages and cook gently for 30–40 minutes until firm and fully cooked inside. (Do not boil vigorously or they may burst.)
- Serve
- Serve hot, pan-fried until crispy, or simply sliced and served with bread, pickles, and mustard.
🍽️ Serving Tip:
Traditionally, hurka is served with sauerkraut, pickled peppers, bread, and mustard. You can crisp them in a skillet for extra flavor before serving.
Would you like me to also include blood hurka (véres hurka), the variation made with blood, rice, and spices — another very popular Hungarian delicacy?