Photo from worldcuisines.co

Verivorst, a traditional Estonian blood sausage, is a hearty and flavorful dish commonly enjoyed during the festive season, especially around Christmas. Made with pork blood, barley, and spices, Verivorst offers a unique taste experience that connects you with Estonia’s rich culinary heritage. Follow this authentic recipe to prepare Verivorst in your own kitchen.

Ingredients:

2 cups (0.5 liters) pork blood

1 lb (0.45 kg) pork shoulder, finely chopped

1 lb (0.45 kg) barley groats

1 large onion (0.2 lb or 0.1 kg), finely chopped

1 cup (0.25 liters) water or broth

2 teaspoons marjoram

2 teaspoons allspice

Salt and pepper to taste

Natural sausage casings (about 3 feet or 1 meter)

Instructions:

Prepare the Barley:

Rinse the barley groats under cold water. In a large pot, bring the water or broth to a boil, add the barley, and cook until tender, about 30 minutes. Drain and set aside.

Cook the Onion and Pork:

In a large skillet, sauté the chopped onion until translucent. Add the finely chopped pork shoulder and cook until browned. Set aside to cool slightly.

Mix the Ingredients:

In a large mixing bowl, combine the cooked barley, sautéed onion, and pork. Add the pork blood, marjoram, allspice, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.

Prepare the Sausage Casings:

Rinse the sausage casings thoroughly under cold water. If they are salted, soak them in water for about 30 minutes to remove excess salt.

Stuff the Sausages:

Using a sausage stuffer or a funnel, fill the casings with the blood mixture, being careful not to overfill. Tie off the ends of the sausages with kitchen twine.

Cook the Sausages:

Bring a large pot of water to a gentle simmer (do not boil). Add the sausages and cook gently for about 30 minutes. The water should be hot but not boiling to prevent the sausages from bursting. Once cooked, remove the sausages and let them cool slightly.

Brown the Sausages:

Preheat your oven to 350°F (175°C). Place the sausages on a baking sheet and bake for about 20-30 minutes, or until they are browned and slightly crispy on the outside.

Serving:

Verivorst is traditionally served hot with lingonberry jam or sauerkraut. It pairs wonderfully with mashed potatoes and a simple green salad. Enjoy this hearty dish during the festive season or as a special treat to experience a taste of Estonia.

Making Verivorst at home is a rewarding way to explore Estonian cuisine and bring a piece of traditional holiday fare to your table. This blood sausage is rich in flavor and history, making it a memorable dish for any occasion.