Hurka Blood Sausage

Hurka is a well known Hungarian water cooked sausage made originally from organ meats such as pork liver, lungs, head meat, rice and onions. There is a regular type of Hurka and the blood type. Both types are very popular.

pork liver300 g0.66 lb
pork butt500 g1.10 lb
blood200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
salt15 g3 tsp
pepper4 g2 tsp
½ small onion, chopped30 g2 Tbsp
cooked rice150 g1 cup
  1. Boil all meats (except liver) for about 2 hours. Poach liver in hot water until no traces of blood are visible (cut the liver to test).
  2. Grind meat through 3/8 plate (8 mm). Grind liver through 3/16" (3 mm) plate.
  3. Cook rice for about 15 minutes (don't overcook). Place some bacon fat or lard on a frying pan and fry onions until light brown.
  4. Add blood and mix everything together.
  5. Stuff loosely (rice may still expand) into 36 mm hog or synthetic casings.
  6. Cook for 30 minutes in water at 85º C (185º F).

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