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Verivorst
Estonian Blood Sausage
Verivorst is a traditional Estonian blood sausage, a hearty dish typically enjoyed during the winter months, especially around Christmas. It's made from a mixture of pork blood, barley, pork fat, and spices, encased in pig intestines.
🧂 مكونات
- 2 L Fresh pork blood
- 500 g Barley(pearl barley)
- 500 g Onions(finely chopped)
- 500 g Fatback (pork fat)(cut into small pieces)
- to taste Salt
- to taste Black pepper
- 1 tbsp Marjoram(fresh or dried)
- 0.5 tsp Allspice(ground)
- for casing Pig intestines
👨🍳 تعليمات
- 1
Soak the barley overnight in plenty of water. The next day, drain the barley and boil it in salted water until tender, about 30-40 minutes. Drain and let cool.
- 2
In a large pan, sauté the finely chopped onions with the diced fatback over medium heat until the onions are golden brown and the fatback is rendered.
- 3
In a large bowl, combine the cooked barley, sautéed onion and fatback mixture, fresh pork blood, salt, pepper, marjoram, and allspice. Mix thoroughly until well combined.
- 4
Clean the pig intestines thoroughly under running water. Using a sausage stuffer or a funnel, carefully fill the cleaned intestines with the blood and barley mixture. Tie off each sausage link securely, being careful not to overfill, as the mixture will expand during cooking.
- 5
Gently boil the filled sausages in water for about 1.5 to 2 hours, or until they are firm and fully cooked through. Do not boil rapidly, as this can cause the sausages to burst.
- 6
After boiling, the verivorst can be served immediately, or it can be smoked or baked in an oven until the skin is crispy. Traditionally, it's served with sauerkraut, boiled potatoes, or lingonberry jam.
💡 نصائح احترافية
- ✓Ensure the pork blood is very fresh.
- ✓Clean the intestines thoroughly to remove any impurities.
- ✓Do not overfill the casings to prevent bursting.
- ✓The sausage can be baked or smoked after boiling for a crispier texture.
✨ أفكار تعديل
إلهام لنسختك الخاصة من هذه الوصفة
- Some recipes include other spices like ground ginger or caraway seeds.
- In some regions, rice or breadcrumbs might be used as additional fillers.