Verivorst

Verivorst Recipe - Traditional Estonian Blood Sausage

Region / culture: Estonia | Servings: 6

Introduction

Verivorst, also known as blood sausage, is a traditional Estonian dish that is typically enjoyed during the Christmas season. This savory sausage is made with barley, pork fat, onions, and fresh blood, giving it a rich and hearty flavor.

History

Verivorst has been a staple in Estonian cuisine for centuries, with recipes being passed down through generations. It is often served as part of a festive holiday meal, alongside other traditional dishes such as sauerkraut and roast pork.

Ingredients

2 lb (1 kg) barley
9 cup (2.2 liter) water
3 tbsp salt
1 lb (450 g) pork fat
dash of pepper
1 tbsp marjoram
2 onions, chopped
1 qt (1 liter) fresh certified blood i.e freshly drained blood
7 to 8 commercial intestines
butter for frying

How to prepare

Bring a large pot of water to a boil.
Add the barley that has been washed in cold water and simmer until it reaches a hot porridge consistency.
Meanwhile, boil or roast the pork fat and then grind it.
Sauté the chopped onions in butter, then add the salt, marjoram, and pepper to the barley.
Next, add the ground pork fat and sautéed onions to the barley mixture.
Mix in the fresh blood and wash and rinse the commercial intestines.
Stuff each intestine loosely by attaching a kitchen funnel to one end and closing the other.
Once the stuffing is completed, tie the intestines with string at each end and at six-inch intervals.
Boil the sausages in lightly salted water until the stuffing is firm.
Allow the sausages to cool.
Then freeze them. Before serving, roast the sausages in the oven with bacon slices until the casings are crisp, approximately 45 minutes at 375°F (190°C).

Variations

Add chopped apples or raisins to the barley mixture for a touch of sweetness.
Use different herbs and spices such as thyme or allspice for a unique flavor profile.
Substitute the pork fat with bacon for a smokier taste.

Cooking Tips & Tricks

Be sure to wash the barley thoroughly before cooking to remove any excess starch.

- Sautéing the onions in butter before adding them to the barley mixture will enhance their flavor.

- When stuffing the intestines, be sure to do so loosely to allow room for the mixture to expand during cooking.

- Boil the sausages gently to prevent them from bursting.

- Roasting the sausages in the oven with bacon slices will add a delicious smoky flavor.

Serving Suggestions

Verivorst is traditionally served with lingonberry sauce, boiled potatoes, and sauerkraut.

Cooking Techniques

Boil the sausages gently to prevent them from bursting.

- Roast the sausages in the oven with bacon slices for a crispy casing.

Ingredient Substitutions

Use beef or lamb blood as a substitute for fresh blood.

- Substitute the barley with rice or quinoa for a gluten-free option.

Make Ahead Tips

Verivorst can be prepared in advance and frozen before roasting in the oven. Simply thaw and roast when ready to serve.

Presentation Ideas

Serve Verivorst on a platter garnished with fresh herbs and lingonberry sauce for a festive touch.

Pairing Recommendations

Verivorst pairs well with a glass of mulled wine or a cold beer.

Storage and Reheating Instructions

Store leftover Verivorst in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (180°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Verivorst contains approximately 300 calories.

Carbohydrates

Each serving of Verivorst contains approximately 30 grams of carbohydrates.

Fats

Each serving of Verivorst contains approximately 20 grams of fats.

Proteins

Each serving of Verivorst contains approximately 15 grams of proteins.

Vitamins and minerals

Verivorst is a good source of iron, zinc, and vitamin B12.

Alergens

Verivorst contains gluten and may contain traces of dairy.

Summary

Verivorst is a nutrient-dense dish that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Verivorst is a traditional Estonian blood sausage made with barley, pork fat, onions, and fresh blood. This savory dish is rich in flavor and nutrients, making it a popular choice for holiday meals. Serve with lingonberry sauce, boiled potatoes, and sauerkraut for a complete and satisfying meal.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for verivorst, a traditional Estonian blood sausage. It was many years ago, when I was just a young girl living in the countryside with my family. My grandmother, who was a master in the kitchen, had invited some neighbors over for a dinner party. As I watched her prepare the meal, I was fascinated by the way she effortlessly combined ingredients and created delicious dishes.

That evening, as the guests sat down to eat, I snuck into the kitchen to see what my grandmother was cooking. I couldn't believe my eyes when I saw her working with a large pot of blood and various spices. I asked her what she was making, and she smiled and told me about the traditional Estonian dish called verivorst.

She explained that verivorst is a type of blood sausage made with pork blood, barley, and various seasonings. The mixture is then stuffed into casings and cooked until firm. It is a dish that is enjoyed during holidays and special occasions in Estonia.

I watched in awe as my grandmother expertly mixed the ingredients together, her hands moving with precision and skill. She then carefully stuffed the mixture into casings, tying them off at intervals to create individual sausages. She placed them in a pot of boiling water and let them cook until they were firm and ready to eat.

As the sausages cooked, the aroma filled the kitchen, and I could hardly wait to taste them. When they were finally done, my grandmother sliced them up and served them with sautéed onions and potatoes. The first bite was a revelation - the verivorst was flavorful, savory, and had a rich, meaty texture that was unlike anything I had ever tasted before.

From that moment on, I was hooked. I begged my grandmother to teach me how to make verivorst, and she was more than happy to pass on her knowledge. Over the years, I perfected the recipe, adding my own little touches and variations to make it my own.

I learned that the key to a good verivorst is in the seasoning. A blend of salt, pepper, garlic, and marjoram gives the sausage its distinctive flavor. I also discovered that using fresh pork blood, rather than the dried variety, makes a huge difference in the final product.

As I grew older and started a family of my own, I continued to make verivorst for special occasions and holidays. It became a tradition in our household, something that my children and grandchildren looked forward to every year.

I shared the recipe with friends and neighbors, who were always amazed at how delicious and unique the dish was. Some even asked me to teach them how to make it, and I was more than happy to pass on the recipe, just as my grandmother had done for me.

Now, as I sit here in my kitchen, preparing a batch of verivorst for an upcoming celebration, I can't help but feel a sense of pride and nostalgia. This dish has been a part of my life for so long, and it holds a special place in my heart.

As I take a bite of the freshly cooked sausage, I am transported back to that fateful evening when I first discovered the recipe. The taste is just as I remember - rich, savory, and bursting with flavor. It is a reminder of the traditions and memories that have been passed down through the generations, a link to my past and a connection to my roots.

I may have learned how to make verivorst from my grandmother, but it is so much more than just a recipe to me. It is a symbol of family, love, and tradition, a dish that brings people together and creates lasting memories. And for that, I am forever grateful.