Oversætter denne opskrift til dit sprog... Siden opdateres automatisk.
Verivorst ja Mulgikapsad
Verivorst (blood sausage) and Mulgikapsad (sauerkraut with pork and barley) are considered Estonia's national dishes, often enjoyed during festive occasions, especially Christmas. Verivorst is a savory sausage made from pork blood, barley, and spices, while Mulgikapsad is a hearty stew of sauerkraut, pork, and pearl barley.
🧂 Ingredienser
- 2 liters Pork blood(fresh)
- 500 g Pearl barley
- 500 g Onions(finely chopped)
- 500 g Fatback(cut into small pieces)
- 3 tbsp Salt(to taste)
- 2 tbsp Black pepper(to taste)
- 1 tbsp Marjoram(dried)
- Hog casings(soaked and rinsed)
- 1 kg Sauerkraut
- 500 g Pork (lean)(cut into bite-sized pieces)
- 1 Bay leaf
- Water(as needed)
- Sugar(to taste (for Mulgikapsad))
👨🍳 Fremgangsmåde
- 1
For the Verivorst: Soak the barley overnight. The next day, drain and boil until tender. Drain and set aside.
- 2
In a large pan, sauté the chopped onions with fatback over medium heat until golden brown.
- 3
In a large bowl, combine the cooked barley, sautéed onion and fatback mixture. Add pork blood, salt, pepper, and marjoram. Mix well.
- 4
Prepare the hog casings by rinsing them thoroughly and soaking them in water. Using a sausage stuffer or a funnel, carefully fill the casings with the verivorst mixture. Do not overstuff, as the mixture will expand during cooking. Tie off the ends securely.
- 5
Poach the sausages in hot (not boiling) water for about 15-20 minutes, until they firm up. Prick any air pockets with a sterilized needle.
- 6
For the Mulgikapsad: In a large pot or slow cooker, layer half the sauerkraut, followed by the pork pieces and the remaining sauerkraut.
- 7
Add the washed pearl barley to the pot. Pour in enough water to just cover the ingredients. Add the bay leaf and salt and sugar to taste.
- 8
Bring to a boil, then reduce heat to a simmer, cover, and cook for 2-3 hours, or until the pork is tender and the barley is cooked through. Stir occasionally, adding more water if necessary.
- 9
To serve, bake or fry the verivorst sausages until crispy. Serve hot alongside the mulgikapsad. Traditional accompaniments include lingonberry jam, sour cream, or boiled potatoes.
💡 Professionelle Tips
- ✓Ensure the pork blood is fresh and handled hygienically.
- ✓Do not overstuff the sausage casings to prevent them from bursting.
- ✓Mulgikapsad often tastes even better the next day, allowing the flavors to meld.
- ✓Adjust the salt and sugar in the Mulgikapsad to your personal preference.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- For a less traditional verivorst, rice or breadcrumbs can be used as a filler instead of barley.
- Mulgikapsad can be made vegetarian by omitting the pork and using vegetable broth.
- Smoked pork hock can be used in Mulgikapsad for a deeper smoky flavor.