Verivorst, or Estonian blood sausage, is a cherished delicacy often enjoyed during the festive season, particularly around Christmas. This flavorful and hearty sausage is made from a mixture of barley, pork, and pig’s blood, and it’s traditionally served with lingonberry jam and sauerkraut. Here’s how you can prepare this iconic Estonian dish at home.
Ingredients
For the Sausage:
- 1 cup barley groats
- 2 cups water
- 1 lb pork shoulder, finely chopped
- 1 cup pig’s blood
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon allspice
- 1 teaspoon marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Natural sausage casings
For Serving:
- Lingonberry jam
- Sauerkraut
- Boiled or mashed potatoes
Instructions
Preparing the Barley
- Cook the Barley:
- Rinse the barley groats under cold water.
- In a medium pot, bring 2 cups of water to a boil. Add a pinch of salt.
- Add the barley to the boiling water. Reduce the heat, cover, and let it simmer for about 20-25 minutes until the barley is tender and has absorbed most of the water.
- Drain any excess water and let the barley cool.
Preparing the Sausage Mixture
- Cook the Pork:
- In a large skillet, cook the finely chopped pork shoulder over medium heat until it is browned and cooked through. Remove from heat and let it cool slightly.
- Prepare the Onion and Garlic:
- In the same skillet, sauté the finely chopped onion until it becomes translucent.
- Add the minced garlic and cook for another minute. Remove from heat and let it cool.
- Mix the Ingredients:
- In a large bowl, combine the cooked barley, pork, sautéed onions, and garlic.
- Add the pig’s blood, allspice, marjoram, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
Stuffing and Cooking the Sausages
- Prepare the Casings:
- Rinse the natural sausage casings thoroughly under cold water. Soak them in warm water for about 30 minutes to make them pliable.
- Fit a sausage stuffer or a funnel over one end of the casing and gently stuff the sausage mixture into the casing, being careful not to overfill.
- Twist the sausage at regular intervals to create individual links.
- Cook the Sausages:
- Bring a large pot of water to a gentle simmer. Carefully add the sausages and cook for about 20 minutes, or until they are firm and cooked through.
- Remove the sausages from the water and let them cool slightly.
Finishing and Serving
- Brown the Sausages:
- In a large skillet, heat a bit of oil over medium-high heat.
- Add the sausages and cook until they are browned and crispy on all sides.
- Serve:
- Transfer the sausages to a serving platter.
- Serve hot with lingonberry jam, sauerkraut, and boiled or mashed potatoes.
Variations and Tips
- Spices: Adjust the spices to your taste. Some variations include nutmeg or cloves for added warmth.
- Texture: For a smoother texture, grind the pork shoulder finer or even process it slightly in a food processor before cooking.
- Storage: Uncooked sausages can be frozen for later use. Thaw completely before cooking.
Nutritional Benefits
Verivorst is a rich source of protein and iron, thanks to the inclusion of pork and pig’s blood. Barley adds fiber and essential minerals, making this a hearty and nutritious dish.
Embracing Tradition
Making Verivorst is a way to connect with Estonian cultural heritage. It’s a dish that brings families together, especially during festive seasons, and its unique flavor is a testament to the culinary traditions of Estonia.
Try this authentic Verivorst recipe and experience the rich, savory flavors of Estonian cuisine. Whether enjoyed during a festive celebration or as a special meal, this traditional blood sausage is sure to impress.