liver or blood sausage bulked with rice, fried until the skin crisps
Your guide, Chef BakuA full recipe for this dish has not been written yet.
Made at the disznótor, the village pig-killing feast, when blood and offal had to be used up on the same day.
Hurka is a charcuterie & cured from Hungary: liver or blood sausage bulked with rice, fried until the skin crisps. Made at the disznótor, the village pig-killing feast, when blood and offal had to be used up on the same day.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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