The Hungary cuisine produces a vast number of types of sausages. Different regions in Hungary may have their own sausage recipes and tastes. Hungarian sausages may be boiled, fresh or dried and smoked, with different spices and flavors, “hot” or “mild” spiced. Hurka are boiled sausages that come in two main types “májas” (liver sausage), and blood sausage (“véres”). The main ingredients are liver and rice, or blood and rice along with spices, pepper and salt added to give each a distinct taste.
Házi Májas Hurka
Homemade Hungarian Liver and Rice Pudding Sausage
Recipe Submitted By: Marie Simon Gowan
Check out her FaceBook page: https://www.facebook.com/HungarianHeritage
Message from Marie Simon Gowan:
“Though my parents and grandparents had participated in the old fashioned disznótor (pig butchering), we never had the opportunity to do so as children. We enjoyed hurka in the late fall and winter, but only when the little, old Hungarian woman who made it called my mother to let her know that a batch was ready. This lovely, little lady spoke no English and had limited refrigeration or freezer space (this was the early 1960s). Mom would bundle up the three of us kids and we would make a short trek to this lady’s little home where we picked up freshly poached majas (liver) hurka. We would have at least a pound for dinner and a pound for us to share right out of the casing for the drive home. We loved it just warm out of the casing. This memory is a very strong one in my mind, and eating hurka always makes me think about this childhood memory.”
As Marie explains more about this sausage:
“An example of hurka that is made with blood, Veres Hurka, could be called “black pudding” or “blood pudding”…
… [a friend in Hungary] explained that her definition would be “white pudding”, as it has no blood in it. Perhaps the description of “Liver and Rice Pudding” or “Liver and Rice Pudding Sausage” might work. It can be made in a loaf form, too, but most prefer it in the casing so we can crisp it up.”
- ½ of a pork liver about 2 ½ lbs.
- 3 pork hearts, though I have worked with only one and the recipe is still good
- 2 ½ lbs of Fresh Side (uncured pork belly)
- 4 ½ to 5 lbs. of pork shoulder
- 4 cups cooked rice (2 cups raw)
- 3 or 4 large onions
- Good quality, clean lard
- Salt –start with 1/8 cup and go up from there (You will check seasonings after you mix your ground meats, onion and rice.)
- Ground black pepper 1/8 cup, to taste
- Simmer the pork livers and hearts in their own pot until they do not bleed when punctured with a knife.
- Once cooked, clean heart arteries out and give them to the dog or, an adventurous cat, if you have one.
- Cook the fresh side and pork shoulder in a separate kettle until done, reserving liquid for use when mixing ingredients together. (I like to cook an onion in with the side and shoulder, grinding it into the mix later)
- Cook diced onions in the lard, using plenty of lard.
- Cook the rice and allow to cool while grinding meat.
- Grind the cooked meats, mix in a very large container along with the cooked onions, rice and seasonings.
- Use the cooking liquid from the pork shoulder and fresh side pot to moisten mixture to the correct consistency for stuffing into casings.
- Make sure you have your natural casings thoroughly rinsed and soaking in water prior to you starting the grinding/mixing process.
- Stuff your casings into about foot long links, or whatever size you prefer.
- Once hurka links are stuffed, have a pot of simmering water ready to poach them in.
- Place only a link or two at a time into poaching water, otherwise it will cool off the water too much and you will never get them poached.
- Keep in mind that you should not have this water at a rolling boil.
- If you boil your hurka you are at risk of the casing exploding in the liquid and all your hard work goes to waste.
- Simmer gently.
- Once poached, remove from water and allow to cool and package for freezing.
- Keep some handy for tonight’s dinner because you did a lot of hard work to get to this point, and you deserve fresh hurka.