Verivorst is a traditional Estonian blood sausage favored as a Christmas dish. It is customarily served as a first course with cranberry sauce, red berry jam, mulgikapsad (Estonian sauerkraut), and browned potatoes. It is the country's national dish and some enjoy it with butter or sour cream. Verivorst is very similar to the Finnish blood sausage, mustamakkara.
Prep Time
15 minutes
Cook Time
1 hour 35 minutes
Total Time
1 hour 50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2¾ lb (1.25 kg) barley groats, washed
- 1½ lb (675 g) pork, cut into small pieces
- 7 oz (200 g) onions, chopped
- ½ qt (.47 l) blood
- Salt and pepper, to taste
- Marjoram, oregano, caraway, to taste
- Natural hog casings, soaked and rinsed
Directions
- In a pot set over high heat, add salted water and boil groats until half-soft.
- In a skillet over medium high heat, add meat and onion and sauté until browned.
- Add to the groats and their liquid and boil until the mixture is soft.
- Remove from heat and cool.
- Add blood and season as desired.
- Fill the casings, being careful not to overfill, as the stuffing will swell when cooked.
- Knot the sausage ends with soft string.
- Using a large stockpot filled with water and set over medium heat, add sausages and simmer slowly, about 30 minutes.
- Cool the sausages quickly and store in a cold place.
- To serve, soak sausages in warm water, and then bake or fry until heated through.
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