Hungarian Hurka is a traditional, hearty sausage made with pork, rice, onions, and fragrant spices. There are two popular varieties: liver hurka, made with pork liver, and blood hurka, made with pork blood. Once cooked and browned, the sausages are tender, savory, and incredibly flavorful.
Ingredients
For the Liver Hurka
- 1 lb (450 g) pork liver
- 1 lb (450 g) cooked pork shoulder or fatty pork
- 1½ cups cooked white rice
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon sweet Hungarian paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon dried marjoram
- Prepared pork sausage casings
For the Blood Hurka
- 2 cups fresh pork blood from a safe, inspected source
- 1 lb (450 g) cooked pork
- 1½ cups cooked white rice
- 1 large onion, finely chopped
- 1 tablespoon sweet Hungarian paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon dried marjoram
- Prepared pork casings
Step-by-Step Instructions
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