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Hungarian Hurka (Liver Sausage)

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Hungarian Hurka is a tender and savory liver sausage inspired by traditional Hungarian comfort food. Made with beef liver, rice, warm paprika, and gentle spices, this halal-friendly homemade sausage is rich, hearty, and full of comforting flavor.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Hungarian
  • Diet: Halal

Ingredients

  • 500 g beef liver, cleaned and cut into pieces
  • 300 g cooked white rice
  • 250 g ground beef
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon sweet Hungarian paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground allspice
  • 80 ml warm water or beef broth
  • Natural halal sausage casings, rinsed and soaked

Instructions

  1. Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
  2. Place the beef liver in a food processor and pulse until finely minced. Transfer to a large mixing bowl.
  3. Add the ground beef, cooked rice, onion mixture, paprika, salt, black pepper, marjoram, allspice, and warm water or broth.
  4. Mix gently until evenly combined. Avoid overmixing to keep the sausage tender.
  5. Fill the soaked sausage casings loosely with the mixture and twist into medium-sized links.
  6. Bring a large pot of water to a gentle simmer. Add the sausages and cook for 25 to 30 minutes without boiling rapidly.
  7. Carefully remove the sausages and let them rest for 10 minutes.
  8. For extra flavor, pan-fry the sausages in a little oil for 3 to 5 minutes per side until lightly browned.
  9. Serve warm with potatoes, bread, pickles, or cabbage salad.

Notes

  • Do not overmix the filling or the sausage may become dense.
  • Fill the casings loosely to prevent bursting during cooking.
  • Chicken liver can be used for a milder flavor.
  • Add extra sweet paprika for a deeper Hungarian-style taste.
  • A pinch of hot paprika or chili flakes can be added for heat.
  • The mixture can also be shaped into patties instead of using casings.
  • Store cooked Hurka in the refrigerator for up to 3 days.
  • Freeze wrapped sausages for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/hungarian-hurka-liver-sausage/