Author Topic: Majas Hurka  (Read 5641 times)

Offline wyogoob

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Majas Hurka
« 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.


 
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.

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Offline NePaSmoKer

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Re: Majas Hurka
« Reply #1 on: August 17, 2012, 07:36:44 am »
Looks good

But

nepas dont do liver and lungs  :o

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Offline 3rensho

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Re: Majas Hurka
« Reply #2 on: August 17, 2012, 07:37:47 am »
Looks pretty interesting.  I like haggis so I think this would go down a treat.
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Offline mikecorn.1

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Majas Hurka
« Reply #3 on: August 17, 2012, 09:42:13 am »
I'll take some without the liver and lungs. ;)


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Mike

Offline cobra6223

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Re: Majas Hurka
« Reply #4 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

Offline classicrockgriller

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Re: Majas Hurka
« Reply #5 on: August 17, 2012, 10:15:36 pm »
sounds like a weird version of Boudain

Offline 3rensho

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Re: Majas Hurka
« Reply #6 on: August 18, 2012, 01:22:19 am »
Quote
I 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.
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Offline wyogoob

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Re: Majas Hurka
« Reply #7 on: August 18, 2012, 08:04:40 pm »
Quote
I 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?

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Offline Mr Walleye

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Re: Majas Hurka
« Reply #8 on: August 19, 2012, 10:31:24 am »
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

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Offline HuntinFool

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Re: Majas Hurka
« Reply #9 on: August 19, 2012, 10:26:42 pm »
Ringer washer?

Offline cajunboudreaux

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Re: Majas Hurka
« Reply #10 on: August 21, 2012, 09:13:19 am »
I agree with Sonny, kinda a wierd Boudin....Looks pretty tasty
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