After I wrote the column below, I got many requests for the hurka recipe my grandparents used. I e-mailed my aunt, Anita Csincsak, in Tecumseh, Mich., for the recipe because it was her husband, Dick, who inherited the hurka maker when my grandparents died.
Anyway, this is what she sent me:
Hungarian Hurka, from Dick Csincsak
Pork Liver 2& 1/2 lbs.
Pork Heart 2 & 1/2 lbs.
Fresh Side 2 & 1/2 lbs.
Pork Shoulder 4 & 1/4 lbs.
Rice ( 4 cups) 2 lbs.
Onions 1 lb.
Lard 1 lb.
Salt 3/16 cup
Pepper 1/8 cup
Boil pork livers and hearts until punctured when they do not bleed.
Cook the fresh side and pork butts ( or shoulder) in a separate kettle.
Cooked diced onions in the lard.
Cook rice.... one cup rice per 2 cups water
Grind the cooked meat and add to the rice, onions and seasoning
Stuff hurka and boil in water till they rise.
Let set and package..
Patti, there is no way a novice could make this without someone showing them.
... Love you Aunt Nin
So, hope that helps all you little hurka makers.