Hurka Sausage

Hurka is a able-bodied accepted Hungarian baptize adapted sausage fabricated originally from agency meats such as pork liver, lungs, arch meat, rice and onions. Claret is sometimes added.

pork liver250 g0.55 lbs.
pork butt600 g1.32 lbs.
cooked rice150 g0.33 lb
Ingredients per 1000g (1 kg) of materials
salt12 g2 tsp.
pepper2.5 g1 tsp.
garlic3.5 g1 clove
½ baby onion, chopped30 g2 Tbsp.
cold water120 ml½ cup
  1. Boil all meats (except liver) for about 2 hours. Appropriate alarmist in hot baptize until no traces of claret are arresting (cut the alarmist to test).
  2. Grind meats through 3/16” bowl (5 mm). Bullwork alarmist through a 3/16" (3 mm) plate.
  3. Cook rice for about 15 minutes. Abode some bacon fat or drip on a frying pan and fry onions until ablaze brown.
  4. Mix aggregate together, abacus 125 ml (½ cup) water. You may acting some baptize with white wine.
  5. Stuff about into 36 mm hog or constructed casings.
  6. Cook for 40 account in baptize at 80º C (176º F).

Frozen Hurka sausage can be broiled at 180º C (350º F) for about 50 account (leave the lid on or awning with aluminum foil). Again bare the sausage and abide baking for 5 added account until brown. Beginning Hurka sausage can be pan absurd or grilled. Goes able-bodied with pickles.

Hurka was originally fabricated with 30% pork liver, 30% pork tongues and 10% pork aback fat, bacon or lard.

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