1. Cook the pork
Place the pork in a large pot and simmer gently in salted water until completely tender and cooked through. Remove and allow it to cool slightly.
2. Cook the liver
Clean the pork liver and gently simmer it until fully cooked. Let it cool, then finely chop or grind it.
3. Sauté the onions
Heat a little pork fat or oil in a skillet. Add the chopped onion and cook until soft and golden. Add the garlic and cook for another minute.
4. Make the liver mixture
Combine the cooked pork, liver, rice, and sautéed onions in a large bowl. Add paprika, black pepper, salt, and marjoram. Mix thoroughly.
5. Make the blood mixture
For blood hurka, combine the fresh pork blood with cooked pork, rice, onions, paprika, pepper, salt, and marjoram. Stir until evenly combined.
6. Fill the casings
Carefully fill the prepared casings with the mixture. Don’t pack them too tightly because the filling needs room to expand during cooking. Tie the ends securely.
7. Poach the sausages
Place the sausages into hot water and gently cook them without allowing the water to boil vigorously. This helps prevent the casings from splitting.
8. Brown the hurka
Remove the cooked sausages and place them in a lightly greased skillet or baking dish. Bake at 375°F (190°C) for about 15–25 minutes, turning once, until the outside is golden brown and slightly crisp.
9. Serve
Serve the hot hurka with sauerkraut, pickled peppers, onions, mustard, and fresh crusty bread.
Serving Tip
The contrast between the rich, savory sausage and the tangy sauerkraut makes this traditional Hungarian dish especially delicious. For the best texture, brown the hurka just before serving so the outside becomes golden while the inside stays tender and moist.
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