Our very own Old Europe Foods Veres Hurka is a traditional blood sausage crafted with a rich blend of high-quality pork, rice, and savory spices. This Hungarian delicacy, known as “veres hurka”, offers an authentic taste of Eastern European cuisine, delivering a hearty and flavorful experience. With its robust, slightly peppery profile and tender texture, Veres Hurka is perfect for grilling, frying, or adding to stews. Enjoy it as a warming meal on its own or alongside potatoes, sauerkraut, or fresh bread for a true Hungarian dining experience.
Unlike Májas, eating Veres Hurka cold is really not recommended — the blood and rice filling needs to be warmed through to taste right and have the proper texture.
Best ways to heat it:
- Pan-fry in oil or butter over medium-low heat — the most popular method. Cook slowly, turning gently, until the casing is nicely browned and crispy. Be careful not to use high heat or it will burst
- Bake in the oven at 375°F (190°C) for 20–25 minutes, piercing the casing a few times first
- Boil/simmer gently in water for 10–15 minutes — the safest method if you’re worried about it splitting
⚠️ Important tips:
- Always pierce the casing a few times before cooking — Veres Hurka is more likely to burst than Májas due to the rice filling expanding with heat
- Use medium-low heat — slow and steady is the key
- Handle gently when turning — it’s more delicate than regular sausage
Serve with: mustard, fresh rye bread, pickles, and a cold beer
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