Hungarian Hurka with Paprika and Garlic

Ingredients

• 500g (1.1 lb) pork liver 500g (1.1 lb) pork liver
• 500g (1.1 lb) pork meat 500g (1.1 lb) pork meat
• 200g (1 cup) rice 200g (1 cup) rice
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1/2 teaspoon dried marjoram 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Natural casings for sausages (optional) Natural casings for sausages (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 15g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Cook the rice according to package instructions and set aside.
2. 2.
   In a large bowl, combine the pork liver, pork meat, minced garlic, sweet paprika, salt, black pepper, caraway seeds, marjoram, thyme, cayenne pepper, allspice, cloves, and nutmeg. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Add the cooked rice to the meat mixture and mix thoroughly.
4. 4.
   If using natural casings, rinse them thoroughly and soak in water for 30 minutes. Then, carefully stuff the meat mixture into the casings, forming sausages of desired length.
5. 5.
   If not using casings, shape the meat mixture into sausage-like logs.
6. 6.
   Bring a large pot of water to a boil. Carefully place the sausages into the boiling water and cook for 30 minutes.
7. 7.
   Remove the sausages from the water and let them cool slightly before serving.
8. 8.
   Serve the Hungarian Hurka sausages with pickles, mustard, and fresh bread.

Treat your ingredients with care...

• Pork liver — Make sure to trim any excess fat and remove any membranes before using in the recipe.
• Natural casings — Soak the casings in water to soften them before stuffing the sausages. Rinse them thoroughly to remove any salt or debris.

Tips & Tricks

• For a smokier flavor, you can add a teaspoon of smoked paprika to the meat mixture.
• If you prefer a spicier sausage, increase the amount of cayenne pepper or add a pinch of hot paprika.
• Serve the Hungarian Hurka sausages with sauerkraut or grilled vegetables for a delicious combination of flavors.
• Leftover sausages can be refrigerated and enjoyed cold or reheated in a skillet for a quick and tasty meal.
• Experiment with different herbs and spices to customize the flavor profile of the sausages.

Serving advice

Serve the Hungarian Hurka sausages hot, accompanied by tangy pickles, a dollop of mustard, and fresh crusty bread. This dish is perfect for a hearty lunch or dinner and pairs well with a side of sauerkraut or grilled vegetables.

Presentation advice

Arrange the cooked sausages on a platter, garnished with fresh herbs such as parsley or dill, to add a pop of color. Serve the pickles and mustard in small bowls alongside the sausages for a visually appealing presentation.