Hungarian Blood Sausage (Véres Hurka)

Hungarian Blood Sausage (Véres Hurka)

Ingredients

• 500 g pork blood sausage
• 500 g liver sausage (májas hurka)
• 2–3 tbsp lard or vegetable oil
• 1 large onion, sliced
• Salt and black pepper, to taste
• 1 tsp sweet Hungarian paprika
• 1 tsp marjoram
• 500 g sauerkraut
• 1 red bell pepper, sliced

Instructions

1. Preheat the oven to 180°C (350°F).
2. Place the blood sausage and liver sausage in a baking dish and lightly brush them with lard or oil.
3. Prick the sausages gently with a fork to prevent them from bursting during baking.
4. Add the sliced onion and bell pepper around the sausages.
5. Season with paprika, marjoram, salt, and black pepper.
6. Bake for 35–45 minutes, turning the sausages halfway through, until browned and cooked through.
7. Meanwhile, serve the sausages with warmed or lightly sautéed sauerkraut.
8. Serve hot with fresh bread and pickles or peppers.