Anyone know the ingredients to make kishka with rice, especially the spices? - hoodka
The spelling of Hungary is different (not sure if the spelling is) prounced "hoodka" or "houdka" This is an important link sausage, black or white, pork, rice, blood and spices. In England they call pudding.
Friday, February 12, 2010
Hoodka Anyone Know The Ingredients To Make Kishka With Rice, Especially The Spices?
1 comment:
The Hungarian word for sausage is cool, "Hurka. This is one of the situations posed in which most cookbooks assume that if you do, you learned the recipe that you learned, but it is (a recipe for classes a bit short on quantity) for Cookbook by Ilona Horvath:
Veres Hurka (blood sausage)
Court rolls 5-6 diced, lightly grilled and dipped in milk and / or evaporation of water. Add 1-2 cups cooked rice, meat, fat, and cut a piece of palm-sized cooked bacon into small cubes. They add so much blood more fluid than solid. Crushed with salt, pepper, dried savory, fennel seed, crushed, oregano and onions are golden. Things in the large intestine, very clean, authentic and cook until the wave of sausages and bloodshed when pierced. Transfer to cold water, then arrange on a plate.
To the sausage before serving, Pierce with a fork in several places to cook, the spread of cold fat, and place it in a hot oven, only to be heated slowly. Suffice it to their own fat,and continue to cook until reddish rising temperature. In this way the sausage will not crack. Also on the grill can be cooked for 8-10 minutes per side.
[Note on "boiled water" I have not found an adequate definition of "abálólé Literally. Is it" slurry liquid / juice. The way it is used that water to boil, but the cookbook does not specify the ingredients.]
Source: Horváth Ilona: _Szakácskönyv_. Vince Kiadó, Budapest, 1993. (If I put this in the "know your source?" Strong, the process hangs when I submit to.)
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