Traditional Međimurske Čurke

Method

1. Mix pork blood with finely chopped pork meat, onion, salt, pepper, paprika, and bread crumbs.
2. Stuff the mixture into cleaned pork casings.
3. Cook the sausages in boiling water for 15 minutes.
4. Grill the sausages until crispy.
5. Serve with a fresh bun and a donut.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.