Hungarian Hurka (Liver Sausage)

Here’s an authentic and traditional Hungarian Hurka (Liver Sausage) recipe 🇭🇺—a beloved dish in Hungarian cuisine, especially common during disznóvágás (pig slaughter feasts). There are two main types of hurka:

  • Májas hurka – liver sausage
  • Véres hurka – blood sausage

This recipe is for májas hurka, the liver version.

🇭🇺 Hungarian Májas Hurka (Liver Sausage)

Yield: ~15 sausages (depends on casing size)
Prep Time: 2–3 hours
Cooking Time: ~1 hour

🧾 Ingredients

  • 1 kg pork liver (fresh)
  • 1 kg pork shoulder or fatty pork meat
  • 500 g pork lung or pork rind (optional, traditional addition)
  • 300 g pork rice (short grain rice, cooked)
  • 3–4 large onions (finely chopped)
  • 4–5 cloves garlic (minced)
  • 1 tbsp salt (or to taste)
  • 1½ tsp ground black pepper
  • 1 tsp marjoram (optional but traditional)
  • 1 tsp sweet Hungarian paprika (optional)
  • Natural pork casings (thoroughly cleaned)
PREPARATION