Hungarian Sausage - Huka or Hooka????
- PJcigars Mar 1, 2004 01:47 PM
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
In Vernon Hills, there is a Hungarian Sausage company in a corporate park with a retail store:
925 Corporate Woods Pkwy.
Vernon Hills, IL 60061
Don't worry about the spelling, transliterated names are always full of variables.
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...
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.....
4452 N Western
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.
You might try Joe's on Western just north of Montrose. He's Hungarian, and he makes some very good sausage.
4452 N Western Ave
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.
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.