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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.
🧂 Ainekset
- 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))
👨🍳 Ohjeet
- 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.
💡 Ammattilaisvinkit
- ✓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.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- 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.