Hurka Hungarian sausage

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Hurka is a well known Hungarian water cooked sausage made originally from organ meats such as pork liver, lungs, head meat, rice and onions. Blood is sometimes added.

meat selection

and

ingredients

Pork liver 1.6 kg (3.52 lb)

Pork hearts 1.6 kg (3.52 lb)

Pork tongues 1.6 kg (3.52 lb)

Bacon or lard 0.2 kg (0,44 lb)

Meat total: 5 kg (11 lb).

You may use pork butts and picnic instead of hearts and tongues.

salt (1.2%)

pepper

garlic, raw/minced

3 diced onions

cooked rice (15%)

64 g

12 g

750 g

3-1/2 Tbsp

2 Tbsp.

cloves

1.65 lb

Instructions:

1	cooking	Boil all meats (except liver) for about 2 hours. Poach liver in hot water until no traces of blood are visible (cut the liver to test). Cool meats and remove the skin from tongues.
2	grinding	Grind meats through 3/16" plate (5 mm). Grind liver through a smaller plate.
3	cooking	Cook rice for about 15 minutes. Place some bacon fat or lard on a frying pan and fry onions until light brown.
4	mixing	Mix everything together, adding 750 ml (3 cups) water. You may substitute some water with white wine.
5	stuffing	Stuff loosely into large hog or synthetic casings
6	cooking	Cook for 4 minutes in boiled water or poach in water for 8 minutes at 85º C (185º F)
Frozen Hurka sausage can be baked at 180º C (350º F) for about 50 minutes (leave the lid on or cover with aluminum foil). Then uncover sausage and continue baking for 5 more minutes until brown. Fresh Hurka sausage can be pan fried or grilled. Goes well with pickles.

Page added on August 23, 2008