Ingredients500 g pork blood250 g cooked rice250 g pork fat or finely chopped pork belly1 large onion, finely chopped2 cloves garlic, minced1½ tsp sweet Hungarian paprika½ tsp ground black pepper½ tsp marjoram1 tsp salt, or to tastePork sausage casingsInstructionsCook the rice: Cook the rice until tender, then let it cool slightly.Prepare the onion: Fry the chopped onion in pork fat until soft and lightly golden. Add the garlic and cook for another minute.Make the filling: In a large bowl, combine the pork blood, cooked rice, fried onion, pork fat, paprika, pepper, marjoram, and salt. Mix thoroughly.Fill the casings: Rinse and prepare the sausage casings, then carefully fill them with the mixture. Do not overfill, as the sausages need room to expand.Poach gently: Place the sausages in hot water and cook gently without allowing the water to boil vigorously. Cook until the filling is fully set.Cool and brown: Remove the sausages and allow them to cool. For serving, bake or pan-fry until the outside is nicely browned and crisp.Serve: Traditionally, serve hot with Hungarian mustard, pickles, sauerkraut, or fresh bread.🇭🇺 Traditional ServingVéres hurka is especially popular as part of a Hungarian disznótoros (traditional pork feast), often served alongside other Hungarian sausages and roasted pork.