White Hurka

Preparation info

    • Difficulty

      Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About

Method

Hurka has the shape of a sausage, but is always eaten fresh and filled with a mixture where meat is of secondary importance. Here it’s made with cornmeal mixed with a little bit of ground pork, stuffed in the casing, first boiled then fried.