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Hungarian Rice Sausage - Hurka

Posted By: Millie
Date: Tuesday, January 17, 2006 at 12:00 p.m.

In Response To: Recipe Help? Hungarian Rice Sausage - Hurka (Windling)

Hungarian Hurka
From: "ak"
To: phaedrus
Subject: Hurka
Date: Sunday, March 30, 2003 8:43 AM

Recipe for Hurka

Hungarian Hurka

8 cups rice cooked only until about ½ done

3 large onions, chopped and sautéed

6 garlic cloves chopped (add to onions when almost done)

1/4 cup or more marjoram (will lose flavor if frozen so we always put
in more)

ground pepper to taste (if you like it spicy put in more)

salt to taste

1 large pork shoulder or two halves (leave fat on so sausage isn’t

dry skin, is good too)

cook pork in water with onions, garlic, salt and pepper until well

done; cool

we used to make it with pigs head and pork liver but these are hard

to come by

grind using large blade in meat grinder

broth ( Boil down broth pork is cooked in and add some to mixture

until moist)

Can add white wine also

Ingredients can be increased or decreased according to taste
Mix all together keep tasting and adding seasoning until you like it.
Use sausage maker, you will need good casings
Roll in circle as big as you wish
Bake in oven in cast iron pan flip when bottom gets nice and brown.
Best when nice and crisp.
My sister and I just got together and made a big batch of this
Hungarian comfort food.

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Messages In This Thread

Recipe Help? Hungarian Rice Sausage - Hurka
Windling -- Tuesday, January 17, 2006 at 11:47 a.m.
Hungarian Rice Sausage - Hurka
Millie -- Tuesday, January 17, 2006 at 12:00 p.m.
My Goodnes....Hurka is a favorite of my family...
Schmitty -- Tuesday, January 17, 2006 at 4:35 p.m.

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