BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: wyogoob on August 17, 2012, 07:24:40 AM

Title: Majas Hurka
Post by: wyogoob on August 17, 2012, 07:24:40 AM
"Majas Hurka" is a Hungarian term that means "Don't even ask what this is made of, just eat it."........I'm just kiddin', "Majas Hurka" is Hungarian for hot liver sausage.  This recipe is my take on a recipe from the book The Sausage-making Cookbook by Jerry Predika.  I substituted pork lungs with elk lungs.

(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/MajasHurka_ingredients_sm.jpg)

Ingredients:
2 lb - pork butt
2 lb - liver
2 lb - lungs
2 tbsp - salt
1 cup uncooked rice
2 1/2 cups - beef bouillon
2 large onions
1/2 lb - lard or shortening
1 tbsp - pepper
1 tsp - marjoram

Directions:
Boil liver and lungs together with 1 tbsp of salt.  Rinse and set aside to cool.
Cook rice in the beef bouillon.
Chop onions and fry until soft.
Combine all the ingredients, except rice, and grind thru a fine plate.
Add rice, mix well, and stuff into hog casings.
Boil sausage for 10 minutes, and the fry or bake.

Comments:
The meat will grind and stuff better if it's chilled after cooking.   

Lungs taste somewhat like liver and the sausage goes well with eggs, potatoes, or cabbage.  Lungs are called "lights" in England.

(http://img.photobucket.com/albums/v226/wyogoob/Cooking%20from%209-6-10/MajasHurka_eat_sm-1.jpg)
Title: Re: Majas Hurka
Post by: NePaSmoKer on August 17, 2012, 07:36:44 AM
Looks good

But

nepas dont do liver and lungs  :o
Title: Re: Majas Hurka
Post by: 3rensho on August 17, 2012, 07:37:47 AM
Looks pretty interesting.  I like haggis so I think this would go down a treat.
Title: Majas Hurka
Post by: mikecorn.1 on August 17, 2012, 09:42:13 AM
I'll take some without the liver and lungs. ;)


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Title: Re: Majas Hurka
Post by: cobra6223 on August 17, 2012, 06:40:35 PM
YA had me right up till the lung thing !! Worked in a packing plant and some things I will never eat as I worked with it. However the lungs always looked very clean and had no stench to it I would think it would be like eating a mouth full of jello. anyways nice looking sausage.
Tim
Title: Re: Majas Hurka
Post by: classicrockgriller on August 17, 2012, 10:15:36 PM
sounds like a weird version of Boudain
Title: Re: Majas Hurka
Post by: 3rensho on August 18, 2012, 01:22:19 AM
QuoteI would think it would be like eating a mouth full of jello

I was in München in winter one time and sitting out in a Biergarten with everyone else with 1 liter mugs of beer (women too).  Some were eating a white cream soup so I ordered a bowl.  It was great, called "lungl" and yes, it was lung soup.  Surprisingly not spongy or jello like.
Title: Re: Majas Hurka
Post by: wyogoob on August 18, 2012, 08:04:40 PM
Quote from: 3rensho on August 18, 2012, 01:22:19 AM
QuoteI would think it would be like eating a mouth full of jello

I was in München in winter one time and sitting out in a Biergarten with everyone else with 1 liter mugs of beer (women too).  Some were eating a white cream soup so I ordered a bowl.  It was great, called "lungl" and yes, it was lung soup.  Surprisingly not spongy or jello like.

Sounds interesting.  You're supposed to "flatten" lungs before cooking...take the air out I guess.  I don't know if you whack 'em with rubber hammer, stomp on them, put them in a fruit press, or what.  I beat 'em up with the side of a meat cleaver.

Does anyone here know how to flatten lungs?

Title: Re: Majas Hurka
Post by: Mr Walleye on August 19, 2012, 10:31:24 AM
Quote from: wyogoob on August 18, 2012, 08:04:40 PM
Does anyone here know how to flatten lungs?

I know the method I used to use when I played hockey was to cross the oppositions blue line at full flight with your head down. Worked everytime!  ;D

Sorry... I couldn't help myself!  ;D ;D ;D ;D ;D

Mike
Title: Re: Majas Hurka
Post by: HuntinFool on August 19, 2012, 10:26:42 PM
Ringer washer?
Title: Re: Majas Hurka
Post by: cajunboudreaux on August 21, 2012, 09:13:19 AM
I agree with Sonny, kinda a wierd Boudin....Looks pretty tasty
Title: Re: Majas Hurka
Post by: csakis on January 11, 2017, 02:48:48 PM
As a Hungarian, I can tell you that the hurka looks legit and I miss it a lot.