Preparation
- Cook the Rice
- Boil rice (or barley) until just tender, drain, and set aside.
- Prepare the Meat
- Simmer pork liver and meat in salted water until cooked through.
- Once cooled, grind coarsely with pork fat.
- Cook the Onions
- In a pan, sauté onions and garlic in a little pork fat until golden.
- Mix the Filling
- In a large bowl, combine ground meat, liver, onions, rice, and seasonings.
- Mix well until the filling is moist but not runny.
- Stuff the Casings
- Using a sausage stuffer, fill the hog casings with the mixture, tying them into 15–20 cm links.
- Be careful not to overstuff, as hurka can burst during cooking.
- Cook the Sausages
- Gently poach sausages in simmering water (not boiling) for about 30–40 minutes.
- Cool, then either serve immediately or roast in the oven until browned and crispy.
Serving
- Traditionally served with sauerkraut, pickles, mustard, or bread.
- Often roasted in the oven until the skin is crispy, alongside potatoes or cabbage.
👉 Would you like me to also share the Véres Hurka (blood sausage) variation so you have both classic Hungarian versions?