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Veres Hurka/Jaternice, Blood Sausage approx. 1.4- 1.6
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One link, vacuum packed, approximately1.4- 1.6 pounds.
Instruction
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 small holes on Hurka - every 20 minutes. Then uncover the sausage and continue baking for 5 more minutes until brown. Fresh Hurka sausage can be pan-fried or grilled.
Ingredients: Rice, Pork Snouts, Pork Liver, Beef Blood, Salt, Spices
U.S. Inspected and passed by Department of Agriculture EST. 5411
| Region | Hungary |
