Sarkadi pecsenye is a classic Hungarian comfort dish – rich, hearty and full of flavor. It’s the kind of meal that’s perfect for Sunday lunches or when you want something a little extra without going overboard. Pork, mushrooms, sausage and cheese come together in a creamy ragout, baked to golden perfection. It takes a bit of prep the night before, but the payoff is a seriously satisfying dish that feels like home cooking at its best.
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.
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