Hungarian Hurka (Offal Sausage)
Hungarian Hurka is a traditional offal sausage made from pork liver, lung, and rice, lightly smoked and seasoned. It is a classic slaughter-day dish and is served warm with mustard. The mild smoking over beech wood gives it a subtle aroma without masking the natural flavor of the offal.
Ingredients(for 1 kg)
Instructions
Pre-cooking offal
45-60 minutesBoil pork liver and lung in salted water with bay leaf and pepper until tender. Allow to cool, then pass through the 4.5mm plate of the meat grinder.
Preparing the mixture and filling
20 minutesMix the minced offal with cooked rice, sautéed onions, salt, pepper, and marjoram. Knead the mixture well and loosely fill into soaked pork large intestines (caliber 40-45 mm), as rice swells when heated.
Scalding
20-25 minutesCarefully place the filled sausages in 78°C hot water and poach for 20-25 minutes. Prick with a needle if the sausage puffs up. Then shock in cold water and allow to dry for 30 minutes.
Smoking
60-90 minutesLightly smoke the Hurka at 70-75°C with beech wood until the surface takes on a light brown color. Core temperature should reach 72-75°C. Serve warm with mustard and white bread.
Pro Tip
Hurka already contains cooked ingredients, so a short smoking time of 60-90 minutes is sufficient. Smoking too long will dry out the sausage. Briefly warm in hot water before serving.
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