Estonian Blood Sausage (Verivorstid)

Experience the rich flavors of an Estonian Christmas classic with this blood sausage recipe. This dish, known as "verivorstid," is a beloved seasonal treat that combines earthy spices and hearty grains, offering a comforting taste of the holiday season. Join the tradition and make this festive favorite at home with Chef Käbi's expert guidance.

Ingredients

🧄 2 tablespoons chopped, fresh garlic
🌱 1 tablespoon marjoram
🌾 1 cup barley grains, rinsed
🩸 1 liter pig blood
🍲 200 grams pork liver, finely chopped
🧂 2 teaspoons salt
🌶 1 teaspoon black pepper
🧅 1 large onion, finely chopped
🥩 200 grams pork fat, diced
🌭 Natural sausage casings

Instructions

1- Prepare the Barley:

• Cook the 1 cup of barley as per package instructions until tender. Set aside to cool.

2- Cook the Meat Mixture:

• In a large frying pan, heat a bit of oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
• Add the pork liver and diced pork fat to the pan. Cook for 5-7 minutes until brown and cooked through.
• Combine this mixture with cooked barley in a large mixing bowl.

3- Mix in Spices and Blood:

• To the barley-meat mixture, add salt, black pepper, and marjoram.
• Gently pour in the pig blood, stirring continuously to ensure it’s evenly incorporated.

4- Stuff the Sausages:

• Using a sausage stuffer, carefully fill the natural casings with the blood mixture. Be cautious not to overfill, leaving some room for expansion when cooking.
• Twist the sausages into individual links.

5- Cook the Sausages:

• Bring a large pot of water to a gentle simmer, around 80°C (176°F). Submerge the sausages and cook for approximately 30-40 minutes, ensuring the temperature doesn't reach a boil to prevent bursting.

6- Finishing Touches:

• To serve, you can quickly grill the sausages on a griddle or pan-fry them to enhance their flavor and texture before serving.

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: Makes about 12 sausages
Calories: Approximately 250 kcal per sausage
Macronutrients per sausage:

• Proteins: 12g
• Fats: 18g
• Carbohydrates: 9g
  Equipment:
• Tefal Ingenio Frying Pan
• KitchenAid Sausage Stuffer Kit
• Large Mixing Bowl
• Large Pot for Simmering

Cooking Tips

• Testing seasoning is easier if you fry a small piece of the mixture first and adjust accordingly before stuffing the sausages.
• Keep the sausages at a gentle simmer to maintain their shape and texture.

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Estonian Blood Sausage (Verivorstid)