Verivorst Koogid (Blood Sausage Cakes)
Verivorst Koogid are a creative way to use leftover blood sausage, transforming it into savory, pan-fried cakes. These cakes are typically made by mixing crumbled blood sausage with ingredients like potato, onion, and flour, then forming them into patties and frying until golden brown. They are often served as a hearty appetizer or a light meal, sometimes accompanied by a dollop of sour cream or a side of lingonberry jam.
🧂 Ingredients
- 400 g Verivorst (blood sausage)(cooked and crumbled)
- 2 medium Potatoes(boiled and mashed)
- 1 small Onion(finely chopped)
- 3-4 tablespoons All-purpose flour(plus more for dusting)
- 1 large Egg
- 1/2 teaspoon Salt(or to taste)
- 1/4 teaspoon Black pepper(freshly ground, or to taste)
- 2-3 tablespoons Vegetable oil(for frying)
👨🍳 Instructions
- 1
In a large bowl, combine the crumbled verivorst, mashed potatoes, finely chopped onion, flour, egg, salt, and pepper. Mix well until all ingredients are evenly incorporated and form a cohesive mixture.
💡 Tip: Ensure the verivorst is fully crumbled and the potatoes are well mashed for a smooth consistency. - 2
Lightly dust your hands with flour and shape the mixture into small patties, about 2-3 inches in diameter and 1/2 inch thick.
💡 Tip: If the mixture is too sticky, add a little more flour. If it's too dry, add a splash of water or milk. - 3
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the verivorst patties into the skillet, ensuring not to overcrowd the pan.
- 4
Fry the patties for about 3-5 minutes per side, or until they are golden brown and heated through. Adjust heat as necessary to prevent burning.
💡 Tip: Flip gently to maintain the shape of the patties. - 5
Remove the verivorst koogid from the skillet and place them on a plate lined with paper towels to drain any excess oil.
💡 Tip: Serve immediately while hot.
💡 Pro Tips
- ✓For a richer flavor, you can add a pinch of marjoram or caraway seeds to the mixture.
- ✓Serve with a dollop of sour cream, a side of lingonberry jam, or a simple green salad.
- ✓If you don't have leftover verivorst, you can use fresh blood sausage, but ensure it is cooked through before crumbling.
🔄 Variations
- Add finely chopped fresh parsley or dill to the mixture for added freshness.
- For a spicier kick, include a pinch of red pepper flakes.