Hungarian Hurka, especially Májas Hurka, is a traditional Hungarian sausage made with pork liver, pork, rice, onions, and aromatic spices. It is one of the classic dishes associated with Hungarian disznótor, the traditional winter pig-slaughtering feast.
Rich, savory, and deeply comforting, hurka is usually served hot alongside mustard, fresh bread, pickles, and other traditional Hungarian sides. The combination of creamy liver, seasoned pork, tender rice, and caramelized onion gives this sausage its unmistakable character.
What Is Hungarian Hurka?
The word hurka refers to a family of Hungarian sausages traditionally made from cooked pork ingredients.
The two best-known varieties are:
Májas hurka – liver sausage, made with pork liver and other pork ingredients
Véres hurka – blood sausage, traditionally made with pork blood, rice, and seasonings
This recipe focuses on májas hurka, the liver-based version.
Unlike many commercial sausages, traditional hurka has a soft, coarse texture rather than a firm, finely emulsified texture.
