Veres Hurka Blood Sausage approx 1.5-2 LB

Veres Hurka Blood Sausage approx 1.5-2 LB

Veres Hurka Blood Sausage approx 1.5-2 LB

Two pieces, vacuum packed, approximately 2 pounds.



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Frozen Hurka sausage can be baked at 180º C (350º F) for about 50 minutes (leave the lid on or cover with aluminum foil). Make a small holes on Hurka using for example a nipple - every 20 minuts. Then uncover the sausage and continue baking for 5 more minutes until brown. Fresh Hurka sausage can be pan fried or grilled. 

Hurka was originally made with  pork liver,  pork tongues and  pork back fat, bacon or lard, rice and pork blood.

This product is freshly made from 100% American pork according to a traditional European recipe.  All meat products sold by are vacuum sealed and carefully packed. We secure them with thermal foil and ice packs.

Data sheet

  • Cuisine - Hungarian



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