Májas hurka

by | Dec 16, 2016 | Meat dishes

Advent in Hungary means not only the preparation for Christmas, but it’s also the season of pig killing. At this time of year the loud noise of gas cylinders resounds through the towns and villages, and culinary wonders are being born in the kitchens. One of those wonders, besides sausage, is hurka, which plays an important role in our everyday life.

Májas hurka

Hurka is a kind of sausage filled in pig’s small intestines. In Hungary there are two main types of hurka: véres (blood) and májas (liver) hurka. Májas hurka is a mixture of liver, bacon, some fatty meat and rice. It may also contain heart and/or lung, and onions sautéed in lard. The main spices of hurka are salt, pepper and paprika. Marjoram is optional, if you like it, you can add it, too, to your hurka.

You don’t need to kill your own pig to make hurka at home, you just have to find a good butcher who can supply you with high quality pork parts. In our family we make hurka according to the following recipe, but please, consider it a suggestion, feel free to change the ingredients and quantities, depending on your notion and taste.

Májas hurka
Májas hurka – photo: zserbo.com
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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