Hungarian Hurka (Liver Sausage)

Here’s a clear, traditional-style recipe you can confidently share — authentic and easy to follow 🇭🇺👇

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🇭🇺 Hungarian Hurka (Liver Sausage)

Savory • Hearty • Old-World Favorite

Ingredients

• 1 lb (450 g) pork liver
• 1 lb (450 g) pork shoulder or fatty pork, diced
• 1 cup cooked white rice (or barley, traditional option)
• 1 large onion, finely chopped
• 2 tbsp lard or oil
• 2 tsp Hungarian sweet paprika
• 1 tsp marjoram
• 1 tsp ground black pepper
• 2–2½ tsp salt (to taste)
• ½ tsp ground allspice (optional)
• Natural sausage casings

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Instructions

1. Boil pork liver and pork meat in lightly salted water until just cooked. Drain and let cool.
2. Finely grind or mince the liver and meat.
3. In a pan, sauté onion in lard until soft; let cool slightly.
4. In a large bowl, mix ground meat, cooked rice, onion, paprika, marjoram, pepper, salt, and allspice.
5. Add a little cooking broth if needed — mixture should be soft but not runny.
6. Stuff mixture into sausage casings, tying off ends.
7. Gently poach sausages in hot (not boiling) water for 20–25 minutes.
8. Let cool completely.

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🔥 To Serve

• Slice and pan-fry until golden, or
• Bake in the oven at 375°F (190°C) for 20 minutes

Serve with potatoes, sauerkraut, or pickles.

✨ Rich, seasoned, and deeply traditional — a true Hungarian butcher-style sausage.

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If you want, I can:

• Shorten this for Pinterest
• Create a bold image title
• Write a story caption (grandma-style)
• Make a blood hurka (véres hurka) version

Just tell me 👍🇭🇺