Ah, hurka! That’s a traditional Hungarian sausage, and there are two main types: blood hurka (véres hurka) and liver hurka (májas hurka). Both are usually eaten cooked, either boiled, steamed, or fried, and often served with sauerkraut, potatoes, or bread.
Here’s a quick breakdown:
1. Blood hurka (Véres hurka)
- Main ingredients: pork blood, rice or barley, pork fat, spices (like paprika, pepper, salt, garlic)
- Texture: soft, slightly crumbly inside
- Flavor: rich and savory, slightly earthy from the blood
2. Liver hurka (Májas hurka)
- Main ingredients: pork liver, rice or barley, pork fat, spices
- Texture: firmer than blood hurka, smooth and meaty
- Flavor: strong liver taste, balanced by spices and grains
Cooking Hurka
- Boil: Gently simmer in water for ~20–30 minutes.
- Pan-fry (optional): After boiling, slice into 1–2 cm pieces and fry in a little oil or bacon fat until the outside is slightly crispy.
- Serve: Traditionally with mustard, bread, or sauerkraut, or as a side to a potato dish.
Hurka is a staple at Hungarian breakfasts and festive meals, especially in the colder months.
If you want, I can also give a tip to make pan-fried hurka taste super crispy and flavorful, which really brings out its best. Do you want that?
