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Hungarian Rice Sausage - Hurka
Posted By: Millie In Response To: Recipe Help? Hungarian Rice Sausage - Hurka (Windling)
Date: Tuesday, January 17, 2006 at 12:00 p.m.
In Response To: Recipe Help? Hungarian Rice Sausage - Hurka (Windling)
Date: Sunday, March 30, 2003 8:43 AM
Recipe for 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
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
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
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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