🇭🇺 Hungarian Hurka (Liver Sausage)

📝 Ingredients

• 1 kg (2.2 lbs) pork liver
• 500g (1.1 lbs) pork fat or pork belly
• 250g (1 cup) uncooked rice
• 2 medium onions, finely chopped
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp Hungarian paprika
• ½ tsp ground marjoram (optional)
• Sausage casings (natural pork intestines, cleaned)

---

👩‍🍳 Instructions

1. Prepare the filling

• Boil rice until just tender, then drain.
• Dice or grind the liver and pork fat.
• Sauté onions until soft and golden.
• Mix liver, pork, rice, onions, salt, pepper, paprika, and marjoram.

---

2. Stuff the casings

• Rinse casings thoroughly.
• Fill casings with the mixture using a sausage stuffer or funnel.
• Tie ends securely and prick small holes to release air pockets.

---

3. Cook the sausages

• Simmer in hot water (do not boil) for 30–40 minutes.
• Remove and let cool slightly.

---

4. Serve

• Slice and fry until golden, or serve boiled.
• Serve with sauerkraut, mustard, or fresh bread.