Here’s a traditional look at Hungarian Hurka (Liver Sausage)ðŸ‡ðŸ‡º — a beloved specialty often enjoyed with fresh bread, pickles, or sauerkraut:
ðŸ‡ðŸ‡º Hungarian Hurka (Májas Hurka – Liver Sausage)
What is Hurka?
Hurka is a classic Hungarian sausage made from pork offal (usually liver, lungs, heart), pork meat, rice or barley, and seasoned with onions, garlic, black pepper, and marjoram. Unlike smoked sausages, hurka is typically boiled and sometimes roasted before serving. It’s hearty, rustic, and deeply tied to Hungarian pig-slaughtering traditions (disznóvágás).
There are two main types:
- Májas Hurka – made with liver, giving it a stronger, earthy flavor.
- Véres Hurka – made with blood (blood sausage), darker and richer.
Traditional Ingredients (for ~10 sausages)
- 1 kg pork liver (or mix of liver, lung, heart)
- 500 g fatty pork meat (shoulder or belly)
- 250 g pork fat
- 300 g rice (or barley)
- 3 medium onions, finely chopped
- 3 cloves garlic, minced
- 1 tsp marjoram
- 1 tsp ground black pepper
- 1 tsp paprika (optional)
- 1 tbsp salt (to taste)
- Natural hog casings, soaked and rinsed