How to Make Hurka Sausage? A Complete Guide To Making One
Read on to learn how to make your own Hurka sausage especially if you are someone who is looking for a delicious and creative way of ensuring that no part of the pig goes to a waste.
Are you familiar with Hurka sausage? Do you plan on making one? But, do you know how to make this kind of sausage? If you aren’t familiar with how to make this sausage, you need to continue reading to learn how.
Hurka is a kind of pork sausage dish particularly in Eastern and Central European countries but you could also make one even at home. Just be guided by the steps below.
Getting to Know Hurka Sausage
Hurka, or also referred as Jaternice or Jaternica in some places, originates having a custom of slaughtering the pig during the fall in order to provide enough meat that could last through the winter season.
The more well-known cuts of the pork such as those that are used for bacon or ham will be processed and stored for later consumption, however, the rest might be turned into Hurka and be consumed immediately in order not to waste any part of the pig.
Well, Hurka sausage is a superb option for those who opt to buy whole animals and wouldn’t want to waste any of its meat.
It is also a highly versatile food wherein these sausages could be made from a range of various types of pork. Besides, they store as well as reheat greatly well.
So, if you want to make Hurka sausage, here’s a guide that will help you.
How to Make Hurka Sausage?
Of course, you need pork! This dish has a goal of using the bits of pork which are leftover if the more commonly used sections have been stored or consumed already. You will definitely have a lot of flexibility with whatever kind of pork you could use as one of the advantages of making this dish.
It is also commonly made with pork hearts and liver however you are indeed free to use some other ingredients like adding pork tongue or bacon. For this recipe, you might need about a pound of pork liver, 2 pork hearts and also an addition of a pound of bacon.
Together with the pork, you also need to have about 2 pounds of rice. There could be numbers of benefits if you are to include rice in this sausage. And for one thing, it would cut some of the meat’s richness making it a lot easier to eat.
In addition, rice is an economical addition since it is a bit inexpensive and would make the pork stretch a lot farther. Hence, you could make more sausages with the same amount of pork having not to worry about the feeling of being satisfied and full.
In this case, the best seasoning to choose will be greatly influenced by your personal preference. But, it is recommended that you add at least a tablespoon of sea salt and also a tablespoon of freshly ground black pepper to mix. This will provide additional flavor having not to overwhelm the meat.
You might as well try some other flavors, such as a bit of chili powder or paprika, once you want to add some spice to the sausage. Another option is marjoram or you could also try adding a dash of a fennel seed.
Indeed, various spices might possibly work well with this sausage, allowing you to experiment with the use of your favorites.
More than just adding two small and diced onions for some incredible flavor, more nutritious sausages will also be guaranteed. Indeed, onions are packed with antioxidants, fiber, minerals, and vitamins at the same time adding few calories simultaneously.
In fact, they are linked to a reduced risk of different forms of cancer due to their high concentration of fiber and Vitamin C. Simply chop the onions finely in order to get an even distribution of the texture and flavor in the Hurka or you could cut them into bigger chunks once you prefer bursts of onion flavor.
In addition, you might also swap out these onions for a few large cloves of the fresh garlic. This garlic will provide many the same benefits as the onion however you need to be wary as it could also overwhelm the other flavors in the sausage a lot easier than the onions.
So, the best casings for this sausage that you should consider are the natural ones which come from the pig itself. Once making this kind of a dish from the whole pig, you might use the intestines as the casings after being cleaned thoroughly.
Nevertheless, if you don’t want to then you can buy all-natural pork casings separately or you could entirely forego the casings and just enjoy the ground Hurka.
If in case you prefer to use some casings, then its best that you have about a yard of casings on hand for every pound of the sausage. For this recipe, 10 yards are considered plenty.
Some Tools Needed
A large pot
And in making the sausage, you would need some kitchen tools or utensils including a large pot, knife, fry pan, sausage stuffer and cutting board. There is also a need to make sure that the pot is big enough to fit the rice and you will need another pot to boil the meat.
Cutting board, fry pan and knife are needed in preparing and cooking the garlic or onions. And also, you definitely need the best meat grinder in ensuring that the pork is at its proper texture to fit into the casings. You might not be required with a large meat grinder, but if you love preparing sausage a lot more often, then, it could be a good investment.
Steps to Follow
And for the steps you need to follow on how to make your own Hurka sausage, consider the following:
Step 1. Begin With the Rice
Get your rice started first. Pour two pounds of rice into the pot with the use of a measuring cup and also make sure that you keep track of the numbers of scoops you use.
You might also want to use twice as much water as the rice so for 5 scoops of rice you need to add 10 scoops of water. Give your rice a bit of extra flavor too by adding some oil or salt to the water.
If everything has been added, you need to heat the water up until it begins to boil and turn the heat down to low and leave it there up until most of the water has been absorbed by the rice or boiled off.
Step 2. Slowly Simmer the Pork
Take another pot with all the pork then fill it with cold water and bring the water to a boil, If it begins to boil, you need to reduce the temperature to medium or low heat up until it is steadily simmering.
You might want to let it cook for at least one hour and keep in mind that the longer it will boil then the softer the meat would be making it a lot easier to grind later.
Step 3. Chop and Caramelize the Onions
And now, it’s time that you prepare the onions. Have the sturdy cutting board and the knife you are comfortable to use and finely chop the onions. Take note that the larger chunks will provide nice bursts of flavor and the smaller ones will offer a more uniform texture and taste to the sausage.
If they are already chopped, throw them in the pan with a bit of oil and fry the onions until they are already nicely caramelized. A golden brown color is a good indication. And the same instructions must be considered if you prefer the use of garlic over the onions.
Step 4. Grind the Meat
If you are now satisfied that the meat has cooked enough, you have to remove it from the water and put it on the cutting board. No worry about cutting it in a certain way as long as the chunks are small enough in order to run into the meat grinder.
If it’s done, place the pork through the meat grinder together with mixing the different types of meat as for creating a uniform mix.
Step 5. Mix Them Together
Now that the pork has gone through the grinder, throw in the rice, pork and the onions all together in a large container. Add the pepper, salt, and other seasonings of your choice and mix them all together.
You might also add some water in making the mixing a lot easier. It is a good idea to use warm water since it would heat everything up a bit making the process of stuffing the casings a lot easier.
Step 6. Fill the Casings
If you choose to stuff the sausage into casings, there is a need for you to take everything that you have mixed up and run it back through the grinder and the casings.
You must not overfill the casings since the sausages will expand once they are cooked and they might either split the casing or burst through the ends.
You also need to leave space at the end of the casings for about an inch on every side in order to tie them off a lot easier. You could use the casing to tie the ends off or you might also use some cotton string.
Step 7. Boil the Hurka Sausages Briefly
Once all the sausage is stuffed into casings, drop them into a pot of boiling water for around five minutes. This would make sure that the meat is cooked fully that wouldn’t only guarantee that they are safe to eat right away but will also prevent the leftovers from early spoilage.
Step 8. Enjoy your Hurka Sausage
Indeed, this kind of sausage stores very well and could be reheated in any way you like. You might toss them in the skillet, poach them, bake them or you could enjoy eating them cold. You might as well split open the casing then fry the meat once you want to mix it up with some other dish. You definitely have endless possibilities to enjoy Hurka sausage.
Don’t you like it? You managed not to waste any part of the whole pig and at the same time, you can also enjoy your Hurka sausage. You only need to prepare the needed items and follow the instructions and you will definitely have the best sausage to enjoy at home. For additional help about this kind of sausage, watch this.
For questions or suggestions, leave your comments below. Share this article to help others make their own sausage too!
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