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Hungarian Sausage - Huka or Hooka????

  • p

Not sure of the spelling (Huka), but my mother's friends at church used to make this sausage. Casing was stuffed with liver and rice. Any good 'ol Hungarians out there ever heard of this sausage or know where to get some? TIA

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  1. Hi,

    In Vernon Hills, there is a Hungarian Sausage company in a corporate park with a retail store:

    Bende, Inc.
    925 Corporate Woods Pkwy.
    Vernon Hills, IL 60061
    Closed Sundays

    Don't worry about the spelling, transliterated names are always full of variables.


    6 Replies
    1. re: Cathy2

      Thanks so much Cathy. I called them and they knew what it was right away. Only trouble is the woman said nobody she knows makes it because it doesn't keep for very long. Has to be eaten real soon after making it. Many thanks again for your help!

      1. re: PJcigars


        Why don't you contact the restaurant Paprikash? Either they may make it or refer you to a caterer who might make it.

        If at first you don't succeed, try, try again!


        1. re: CAthy2
          Louie L. Louie

          Funny, this sausage was mentioned on NPR this morning. You could always go to the place they were talking about, the Cleveland market. But I'd bet on Joe's.

          I wonder if the Hungarians in my link (like the great Leo Szilard) had a favorite restaurant back when they were at the U of C, working on the first atomic pile. Chicago pizza and the nuclear age, both invented here within a few months of each other...

          Link: http://www.setileague.org/askdr/hunga...

        2. re: PJcigars

          Try Joe's Fless Market on Western -- Joe is Hungarian and make about 70 types of sausage, mostly Hungarian and German....but he is now also making some Balkan sausages (cevapcici).

          If he doesn't have Huka, he could probably make you a batch.

          While your there, pick up a few Veal Knockwurst.....

          Joe's Market
          4452 N Western


          1. re: stirs-the-pot

            Joe the Sausage King will custom make batches as little as ten pounds. He makes dozens of different kids of sausages, including one named after his hometown in Hungary (Sobranie?). He loves sausage and will do anything to advance the cause of encased meats.

            1. re: annieb

              Hmmm very interesting...custom made sausage. After reading such great postings about Joe...I'm compelled to go immediately. I frequent many local Polish, German, Italian, etc. deli's & butchers but overlooked Joe's. Great sausage is always a treat. Butcher's like Joe give our city great character.

      2. You might try Joe's on Western just north of Montrose. He's Hungarian, and he makes some very good sausage.

        Joe's Market
        4452 N Western Ave

        1. PJ,

          Joe's does make this sausage. I took a friend of mine there last year, after lunch at Spoon, who had been searching for this sausage for his uncle for a couple of years. Joe had it in stock, and my friend said his uncle was pleased with the taste.

          I've had Joe make, as Annieb mentioned, make small lots of sausage for me, most often fresh andouille. Joe is a very friendly fellow and a very good sausage maker. I have posted about Joe's any number of times, I'll link to a post I made to chi.eats in 1998.


          Link: http://groups.google.com/groups?q=+%2...

          1. Thank you all!!! Looks like I'm off to Joe's.

            1. Well, this reply is two years plus too late, but for the sake of the archive, the type of sausage you're looking for is hurka. In Hungary, there is a distinction between sausage made principally with meat (kolbász) and those made with grains or other kinds of extenders and organ meats or blood. The two principal types of hurka eaten in Hungary (and pretty much always on offer after a pig kill) is majas (liver) and véres (blood). Polish kiszka is similar to véres hurka and can be found at many Polish places like Bobak's.

              If you do a YouTube search on "Hurka," you can find a rather amusing Hungarian ad (to me, anyways) from the 80s plugging liver and blood sausage.


              1. It's Hudka, and you can't get it anywhere because what it's made of is illegal to sell. My grandmother used to make it for us, had a store on 92nd Street Cottage Grove and the Hungarian church used to make it too! Not anymore. Sorry but wasn't it grand:) Miss the old days

                3 Replies
                1. re: Pentek

                  Anybody want to make "modern-day" hudka - without stuffing into casings? (Spelled "Hurka.") It can be done, using cooked pork roast and beef liver "ground" in a food processor, then mixed with a few cups of onion sauteed in oil until soft, then combined with an equal part cooked rice and seasoned to taste with salt and black pepper. This mixture can be formed into patties and browned in oil, or just dumped right into the frying pan and browned up a bit, turning once. When my 94-year-old aunt passed away, we mourned both her and the wonderful sausages she and her sons used to make and share with the family. My grandparents on my mother's side were both born in Hungary, and one of my treasured cookbooks is a little green book printed and sold by Hungarian church ladies and dedicated to "our Hungarian Mothers." I used to enjoy the sausages best when they "broke" in the frying pan, and the rice and meat filling would spill out and brown a bit - that's how my recipe for "modern" hudka came about. Not exactly the same, but everyone enjoys it!

                  1. re: C Talag

                    I still make "hudka" in 50lb batches with my 83 year young mother. She uses the same recipe her mother taught her when she was a young girl. They raised their own pigs and had huge gardens. Grandma came from Hungary in the late 1800's (Grandpa did too but on a different ship) with a lot of old world recipes that have now been handed down to me. I have a copy of that book, too!

                  2. re: Pentek

                    Once again, a couple years late, but let me clarify the spelling.

                    It is "hurka" in Hungarian, so if you're looking for recipes or places that sell it, that's at least the main spelling you should look for. (I speak conversational Hungarian and I lived in Budapest for over five years.)

                    The reason it may sound like "hudka" or "hootka" (and might be spelled that way by some in America) is because the Hungarian "r" has a roll to it, so it can sound like a "t" or a "d" to English-speaking ears. But the native spelling is unambiguously "hurka."

                    I don't know anything about it being illegal. You can certainly buy Polish versions of véres hurka ("blood sausage," called "kiszka" in Polish) here in Chicago.

                  3. My mother made this sausage using calves' lungs ground and added to onions and rice and stuffed into casings. It's been many years now that calves lungs are no longer marketed but I've made this with beef heart and it tastes just like my mother's original recipe.