Weird Request

S

skalynuik

Member
When I was growing up my family (Ukrainian, Hungarian, Polish) used to

get a sausage from the local butcher, but he only made it rarely

(unsure of why) but this sausage was called Hu-li-ka (Pronunciation

not correct spelling), this sausage was a pig casing, with liver, rice

and only a couple spices, this sausage would come about 3 feet long

laid in a coil pattern. We would prepare it by just pan frying or in

the oven.

If anyone knows of such a recipe please can you share it.

TIA (Thanx in Advance)

Steve

PS. - I am also looking for 2 dessert dishes from when I was younger

again sorry named by pronunciation not spelling, they are kru-shi and

pe-shen-et-sa, one is a cold wheat and barely soup and the other a

very lightly cooked poppy seed cookie, its hard to really explain

otherwise.

I can not get any of the requested recipes from family because my

wife, my daughter and myself are all that remain alive or our once

huge family.

Again Thank-you

Steve

 
Steve, not sure where you live, but a Polish butcher shop near Philly carries all the

traditional polish sausages at this time of year.

You might check the ethnic grocers in your area and see if anyone near-by carries it. A polish church would also be a good source of information.

Good luck!

 
Here's a recipe for the Kutia (Polish Christmas Dessert Soup)

I had Polish friends several years back that always brought the Kutia for holidays. Wasn't my cup of tea, but if you grow up eating it for holidays, I understand the appeal!

Kutia
2 cups wheat berries
3 quarts water
1 cup poppy seed
1 cup of sugar
1/2 cup honey and
1 tsp vanilla dissolved in 3/4 cup hot water
2 cups chopped walnuts, almonds, pecans and
raisins
zest of 1 lemon.

Dry the wheat in an oven at 250 degrees F for one hour, stirring occasionally. Wash and soak in cold water overnight.

Next morning, bring wheat to the boiling point; simmer for 3 to 4 hours, until the kernels burst open.

Scald the poppy seed and simmer 3 to 5 minutes. Drain and grind witheither a mortar and pestle or a food processor using the finest setting. Set aside.

Combine honey, vanilla, lemon zest, and sugar in hot water. Set aside.

Before serving, add the sweetened mixture, poppy seed and the nuts to cooled, boiled wheat.

 
Hi Steve, I think the sausage you are referring to is called Hurka.(more)

I have never made the sausage from scratch. We have purchased it many times from a local Hungarian shop.

There are two types available, either "Blood Sausage" or "Liver Sausage." They are both filled with rice, and prepared exactly as you described.

Check Google, to see if there is a local Hungarian/Polish butcher, I am sure they will have this....While you are there,,,,Don't forget to pick up some hungarian sausages...(Different from the Hurka) They are garlicky, and eaten like peperonni!

Regards,
Barb

 
Thank-you

Thank-you all, responses were fast and friendly.

Hurka was indeed the Liver & Rice Sausage I remember.

Kutia was the cold wheat soup.

Just not the correct PoppySeed Cookies yet, from what I remember they were a rather doughy cookie, cut square about 2"x2" and covered with poppyseeds, I was able to recreate it about 27 years ago, but I moved since then many times and was married and still am, so I have lost some things, including recipes. At least I have not lost my reason to live and that my life with my wife now going on 25 years.

Anyways thank-you all again.

Srozhdestvom Kristovym (Merry Christmas)

 
You must log in or register to reply here.
Back
Top