Hurka

What it is

Hurka is a homemade sausage that is prepared in Transcarpathia, as well as in Hutsul and Prykarpattia regions during fresh meat season when pigs are slaughtered. Natural pig intestines are stuffed with a mixture of grits and offal, boiled, and then fried before serving.

There are three main varieties. Homemade hurka is made with boiled and minced liver and lungs, cracklings, and rice. Hutsul hurka is made with corn grits, cracklings, and onions fried in lard, without blood and offal. Blood hurka is made with boiled blood, rice, cracklings, and onions; it was once made only on the day of slaughter.

Hurka is boiled for a short time, 10–15 minutes, ensuring that the casing does not burst. It is served hot, fried in lard, as an appetizer or with mashed potatoes or stewed cabbage.

Rice in the filling is more characteristic of Transcarpathia, while corn grits are typical for Hutsul region. This dish is made during the winter fresh meat season, when pigs are slaughtered before Christmas, and part of the hurka is prepared for Easter or weddings.

History and name

The origin of the name is unclear. It is most likely associated with the Hungarian word hurka — this is how boiled sausages with rice, liver, lungs, or blood are called in Hungary, prepared during pig slaughter; in Slovakia, a similar sausage is also colloquially called hurka (literary term — jaternica). There is also a folk explanation from the word 'girka': the finished sausages were placed in a bowl in a heap.

Hurka is part of fresh meat, the winter slaughter of pigs, when families used everything: meat went for sausages and salted meat, while offal, blood, and grits were used for hurka.

Ingredients and allergens

Variant: homemade, with liver and rice

Pork liver and lungs≈ 650 g liver and lungs per 1 kgOffal from fresh meat, used to make homemade hurka.

Rice≈ 130 gFor the Transcarpathian hurka; rice appeared in stuffed cabbage later than corn grits.

Pork cracklings≈ 200 g lardRendered pieces of fat — a classic accompaniment to banosh, kulesha, and pies.

Also: onion (≈ 100 g), natural casing (60–70 cm), black pepper (to taste)

Contains allergens: none of the 14 major allergens in the traditional recipe
Diet: gluten-free

Variant: hutsul, with corn grits

corn grits, pork cracklings, lard, onion, black pepper, natural casing

Contains allergens: none of the 14 major allergens in the traditional recipe
Diet: gluten-free by ingredients; traces possible

Variant: blood

pork blood, rice, pork cracklings, onion, natural casing

Contains allergens: none of the 14 major allergens in the traditional recipe
Diet: gluten-free

Ingredients of the traditional recipe; every cook and every place may do it differently — please ask when ordering. We cannot guarantee the absence of allergens or traces.

How it is made

For homemade hurka, the liver and lungs are boiled and then passed through a meat grinder together with cracklings and fried onions, mixed with crumbly boiled rice, salt, and pepper. Hutsul hurka is stuffed with semi-prepared corn grits, minced cracklings, and onions fried in lard.

The prepared intestinal casing is filled with the stuffing, tied off, and submerged in hot water for 10–15 minutes, avoiding vigorous boiling to prevent the casing from bursting. Before serving, hurka is fried in lard or baked.

Where it is eaten

Transcarpathia (most commonly with rice), as well as Hutsul region and Prykarpattia (with corn grits). The area is approximate.

When it is eaten

Occasions: Winter pig slaughter · Christmas · Easter · Weddings

In tradition

Hurka was made during fresh meat season — the winter slaughter of pigs, usually before Christmas, as well as for Easter or weddings. Blood hurka was prepared on the same day as the slaughter.

Safety

Hurka is a product made from offal and blood that spoils quickly: it should be well heated and stored in a cool place.

FAQ