👨‍🍳 Instructions
- Cook the meat:
- In a large pot, boil the pork liver, shoulder, and any optional lung/rind until tender (~1 hour). Skim off the foam.
- Let everything cool slightly and reserve the broth (you’ll need it later).
- Cook the rice separately until just tender. Do not overcook.
- Sauté the onions in lard or oil until golden. Add garlic and cook for a few minutes more.
- Grind the meats and liver using a meat grinder on a medium plate.
- Mix everything together in a large bowl:
- Ground meats, sautéed onions/garlic, cooked rice
- Add salt, pepper, marjoram, and paprika
- Add some reserved broth to moisten the mixture slightly (not wet—just juicy)
- Stuff into pork casings using a sausage stuffer. Don’t overfill—leave a little room for expansion.
- Prick sausages with a needle to remove air bubbles.
🔥 Cooking
- Simmering method (traditional and recommended):
- Bring a pot of water to just below boiling (~80–85°C or 175–185°F).
- Gently simmer the hurka for 30–40 minutes, not boiling or they will burst.
- Let them cool, then store or fry.
- To serve:
- Pan-fry or roast the hurka until browned and crispy on the outside.
- Serve with pickled vegetables, mustard, horseradish, or bread.
đź“ť Tips
- Authentic hurka often includes lung or pork skin for texture.
- You can substitute beef liver if pork liver is unavailable, but the flavor will be different.
- Hurka is typically served with főtt burgonya (boiled potatoes) or sauerkraut.
Would you like the véres hurka (blood sausage) version as well? Or a printable version of this recipe (PDF/DOCX)?