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Hruka; anyone like it? anyone even eat it?
My good friend Stevie Squwetrzz got me thinking with his recent Boudin
question. Some people like Hurka. We called sausage made with blood and rice Hurka, although that, according to Wiki is not the proper name. I tried it once, and once was enough. It didn't take. Although I liked commercial blood sausage; don't know if you can even get it anymore. Anyone have Hungarian blood and rice sausage and lived to tell the tale? |
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