Absolutely! Hungarian Hurka is a traditional liver sausage, rich in flavor and often served pan-fried with onions or alongside potatoes. Here’s a classic recipe and preparation guide:
🥩 Hungarian Hurka (Liver Sausage)
Ingredients (Makes ~4 sausages)
- 500g pork liver (or a mix of liver + pork shoulder for texture)
- 250g pork fat or pork belly, finely chopped
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 2 tablespoons rice or wheat flour
- 1 teaspoon paprika (sweet or hot, depending on preference)
- 1 teaspoon marjoram (optional)
- Salt and pepper, to taste
- Natural sausage casings (hog casings, soaked and rinsed)
Instructions
1️⃣ Prepare the Filling
- Boil the liver in water for 10–15 minutes, then finely chop or grind.
- In a pan, sauté onion and garlic in a little oil until golden.
- In a large bowl, mix liver, pork fat, sautéed onions, flour, paprika, marjoram, salt, and pepper. The mixture should be slightly sticky but not wet.
2️⃣ Stuff the Casings
- Rinse and soak natural casings according to instructions.
- Using a sausage stuffer or funnel, carefully fill the casings with the mixture.
- Twist sausages into desired lengths (usually 15–20 cm).
3️⃣ Cook the Hurka
- Option 1: Boil
- Bring a pot of water to a gentle simmer (do not boil aggressively).
- Add sausages and simmer 20–25 minutes until firm.
- Option 2: Pan-Fry (after boiling)
- Slice the sausages into 1–2 cm pieces.
- Fry in a pan with a little oil or butter until browned and slightly crispy.
Serving Suggestions
- Serve with fried onions and boiled potatoes or mashed potatoes.
- Traditionally enjoyed with mustard or horseradish.
- Also pairs well with sauerkraut or pickles.
💡 Tips for Authentic Hurka
- Balance liver and fat carefully; too much liver can make it bitter, too much fat makes it greasy.
- Do not overboil; a gentle simmer keeps sausages intact and moist.
- For extra flavor, you can add a small pinch of caraway seeds or smoked paprika.
If you want, I can make a “quick pan-fried Hungarian Hurka recipe” that skips sausage casings but still tastes very close to traditional—ready in under 30 minutes.
Do you want me to do that?
