Rich, savory, and incredibly tender — this traditional Hungarian liver sausage melts in your mouth at the first bite! Simple to prepare and packed with authentic flavor. 🤤
Hurka (also known as májas hurka) is a beloved Hungarian sausage made from pork liver, rice, and a blend of spices, stuffed into natural casings and gently simmered or baked until perfectly tender. It’s a staple of Hungarian feasts, especially around holidays and pig-slaughtering season (disznóvágás), when families gather to make sausages, blood sausage, and other traditional charcuterie. 🇭🇺
Unlike many sausages, hurka has a soft, almost creamy texture from the liver and rice, with a flavor that’s rich, slightly sweet, and deeply savory. Pan-fried until the casing crisps and the inside stays soft, it genuinely melts in your mouth at the first bite. The best part? Once your ingredients are ready, it comes together in 5 minutes — the oven or pan does the rest. I sent it to whoever sent it — Hi 👋🤤
👇 FULL RECIPE BELOW! 💬
🛒 Ingredients
500 g (1 lb) pork liver, cleaned and chopped
200 g (1 cup) cooked white rice
1 large onion, finely chopped 🧅
2 cloves garlic, minced 🧄
100 g (3.5 oz) pork fat or bacon, diced
1 tsp Hungarian sweet paprika 🌶️
½ tsp ground black pepper
½ tsp ground marjoram
½ tsp salt (or to taste)
1 egg 🥚
Natural pork casings, soaked and rinsed
Oil or lard, for frying
👩🍳 Instructions
Sauté the onion and bacon in a pan over medium heat until soft and fragrant.
Add the liver and garlic and cook for 3–4 minutes until the liver is just browned. Do not overcook.
Transfer to a bowl and let cool slightly, then chop finely or pulse in a food processor.
Mix in the cooked rice, paprika, pepper, marjoram, salt, and egg until well combined.
Stuff the mixture into the prepared casings using a sausage stuffer or funnel. Tie off the ends.
Simmer gently in salted water for 30–40 minutes, or bake at 180°C (350°F) for 30 minutes.
Pan-fry the cooked hurka in oil or lard until golden and crispy on the outside. 🤤
Serve hot with fresh bread, mustard, pickles, and sliced onion.
❓ Frequently Asked Questions
What is hurka exactly? Hurka is a traditional Hungarian sausage made from pork liver, rice, onions, and spices, stuffed into natural casings. It’s typically boiled or baked, then pan-fried before serving.
What’s the difference between hurka and blood sausage (véres hurka)? Hurka (májas hurka) is made with liver and rice. Véres hurka (blood sausage) is made with pig’s blood and rice. Both are traditional Hungarian sausages, but they have very different flavors and textures.
Can I make hurka without casings? Yes — you can bake the mixture in a loaf pan or form it into patties and pan-fry them. It won’t be exactly the same, but it’s a good alternative.
Where can I buy pork casings? Look at butcher shops, Hungarian or Eastern European delis, or online specialty stores. Soak them in warm water for 30 minutes before using.
Can I freeze hurka? Yes — freeze cooked or raw hurka for up to 3 months. Thaw overnight in the fridge before reheating.
How do I know when hurka is fully cooked? When boiled, it should float and feel firm to the touch. When baked, the casing should be golden and the internal temperature should reach 70°C (160°F).
What do I serve with hurka? Fresh crusty bread, mustard, pickles, sliced raw onion, and a sprinkle of paprika. Some people also serve it with mashed potatoes or a fresh cucumber salad.
Can I use chicken liver instead of pork liver? Yes — chicken liver works well and gives a slightly milder flavor. Adjust the cooking time accordingly, as chicken liver cooks faster.
Is hurka healthy? It’s rich in iron and protein from the liver, but also high in fat and cholesterol. Enjoy it in moderation as part of a balanced diet.
