As Halloween approaches, we present a creepy collection of hair-raising Hungarian meals, although many of these eerie eats are quite common in local cuisine. From paprika-seasoned rooster-testicle stew to deep-fried pork brain to blood-infused sausages, these daunting delicacies are popular main dishes at many family gatherings nationwide, and while they may sound like frightful feasts, most of these meals are undoubtedly too delicious to resist – so we also provide places in Budapest where everyone can try them, if you dare...

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Pork blood

1051 Budapest, Október 6. utca 9.

Have a literally blood-soaked experience this Halloween by devouring some crimson gore. Blood-blended meat, bacon, bread, or rice is filled into pork intestines to solidify into véres hurka (“blood sausage”), a dish that is currently experiencing a local revival in popularity among Budapest’s foodie community. However, pork blood is not only used as a main ingredient for the luscious boiled links – it’s often fried with loads of onion and spices to be served as the first course during Hungary’s traditional pig-slaughtering jamborees.

Where to try it: Faszaládé sells blood sausage with pine nut, apple compote, and bread

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Rooster testicles and bull penises

When anyone dreams about traditional Hungarian stew, devouring the most intimate parts of a rooster or a bull is definitely not something that immediately pops into mind, but these palatable privates comprise frightfully common ingredients in regional cuisine. A sufficient amount of paprika and mountains of spices make these seemingly repulsive meals so delicious that the diner just might forget about the foodstuffs’ original functions.

Where to try it: Wekerle Restaurant offers rooster-testicle stew with dill and cottage cheese pasta

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Pig’s ears

Whether they’re fried or boiled, crispy pig’s ears are also served at the traditional Hungarian pig-slaughtering gatherings, and although chewing ears might not sound too tempting, the right amount of garlic and spices turn the eerie meat into a scrumptious dish. Nowadays many Budapest-based master chefs utilize pig’s ears to create mouthwatering newfangled meals.

Where to try it: Bock Bistro serves pig’s ear carpaccio with marinated kohlrabi disks

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Veal tongue

1051 Budapest, Deák Ferenc utca 12-14. (Kempinski)

Treat yourself with a tongue-tickling experience and pamper your taste buds with this sensory organ that is often used both in traditional cooking and in Michelin-starred gastronomy. Whether it’s consumed cold and smoked as an appetizer, or stewed as a main course, savoring this toothsome dish is definitely a finger-licking adventure.

Where to try it: proffers stew of veal tongue with bread dumplings

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Pork brains

When it comes to exploiting spooky animal pieces, Hungarians tap into the challenge with unlimited creativity – and here you don’t have to dine with Hannibal Lecter to devour some freaky chunks of brain. Whether it’s stewed or deep-fried, brains are offered in many forms at numerous classic Magyar restaurants.

Where to try it: Csalánosi Csárda prepares deep-fried brains

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Pig-feet stew

These repugnant-looking rubbery trotters are just a pork leg away from a thick and tender Magyar meal. Pig-feet stew is a beloved dish across Hungary, and it’s often the centerpiece of family get-togethers when cooked in a paprika-rich gravy until they soften to become juicy and delicious.

Where to try it: Laci-konyha at the corner of Király Street and Izabella Street sells körömpörkölt (“pig feet stew”)

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Fish innards

We could go on and on about Hungary’s renowned fiery-red fish soup, but that’s not creepy enough unless it contains some entrails like fish milt and eggs. Cooked along with the soup or served on a separate plate, the seminal fluid of aquatic animals is indeed creamy in texture, which is balanced by the lumpier and drier roe.

Where to try it: serves fish pluck and haslet in a cupAnd if these specialties are not spine-tingling enough for you, dive deeper into Hungary’s most intimidating treats with the bizarre dinner events hosted by the in Budapest’s District XII, where master chef Lajos Bíró cooks and fries everything from duck embryo to grasshoppers.

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