Verivorst
Sign in to rate this recipe.
The Tale of Verivorst
Story updated
Verivorst, Estonia's traditional blood sausage, is especially associated with the Christmas table, where it's served alongside sauerkraut and potatoes. Blood sausages of this kind have been made across northern and eastern Europe for centuries as a way to use the whole animal, and Estonia's version remains a distinctly seasonal, holiday-linked food.
Ingredients
Scale:· 6 servings
- 2 cups fresh pork blood
- 1 cup pearl barley, cooked
- 1/2 lb ground pork fat, diced small
- 1 onion, diced and sautéed
- 1 tsp allspice
- 1 tsp marjoram
- Salt and black pepper
- Sausage casings
- Butter, for frying
- Lingonberry jam, for serving
Instructions
- 1Combine the pork blood with cooked barley, diced pork fat, sautéed onion, allspice, marjoram, salt, and pepper.
- 2Stuff the mixture into cleaned sausage casings, tying off into links, and prick each link a few times with a pin.
- 3Simmer the sausages gently in water for 20 minutes until set and cooked through.
- 4Pan-fry the boiled sausages in butter until browned and crisp on the outside.
- 5Serve hot with lingonberry jam.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.