Estonian-style Blood Sausage (Verivorst)

Ingredients

In this Estonian adaptation, the original Luxembourgian Träipen is transformed into Verivorst, a traditional Estonian blood sausage. The Estonian version typically includes a mixture of pork, barley, and blood, while the original Träipen may contain other ingredients such as liver and onions. The spices used in Verivorst are also specific to Estonian cuisine, giving it a distinct flavor profile. We alse have the original recipe for Träipen, so you can check it out.

• 500g (1.1 lb) pork shoulder, minced 500g (1.1 lb) pork shoulder, minced
• 200g (7 oz) barley, cooked 200g (7 oz) barley, cooked
• 200ml (7 fl oz) pig's blood 200ml (7 fl oz) pig's blood
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1/2 teaspoon allspice 1/2 teaspoon allspice
• 1/2 teaspoon marjoram 1/2 teaspoon marjoram
• Natural casings for sausages Natural casings for sausages
• Cooking oil, for frying Cooking oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 10g, 1g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the minced pork, cooked barley, chopped onion, minced garlic, salt, black pepper, allspice, and marjoram. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Slowly pour in the pig's blood while continuously stirring the mixture. Ensure that the blood is thoroughly mixed into the sausage mixture.
3. 3.
   Prepare the natural casings by rinsing them under cold water and soaking them in water for about 30 minutes.
4. 4.
   Stuff the sausage mixture into the casings, tying off the ends securely. Twist the sausages into individual links.
5. 5.
   Heat a frying pan over medium heat and add cooking oil. Place the sausages in the pan and cook for about 10-12 minutes, turning occasionally, until they are crispy and cooked through.
6. 6.
   Once cooked, remove the sausages from the pan and let them rest for a few minutes before serving.
7. 7.
   Verivorst is traditionally served with sauerkraut, lingonberry jam, and boiled potatoes.

Treat your ingredients with care...

• Barley — Ensure that the barley is cooked and cooled before adding it to the sausage mixture. This will help with the texture and binding of the sausages.

Tips & Tricks

• If you can't find pig's blood, you can substitute it with beef blood or omit it altogether for a milder flavor.
• Make sure to prick the sausages with a fork before frying to prevent them from bursting.
• Serve Verivorst with traditional Estonian accompaniments like sauerkraut, lingonberry jam, and boiled potatoes for an authentic experience.
• For a smoky twist, you can grill the sausages instead of frying them.
• Verivorst can be made ahead of time and reheated before serving.

Serving advice

Serve Verivorst hot, either as a main course or as part of a festive Estonian feast. Accompany it with sauerkraut, lingonberry jam, and boiled potatoes for a complete and traditional meal.

Presentation advice

Arrange the Verivorst sausages on a platter, garnished with fresh herbs such as parsley or dill, to add a pop of color. Serve the sausages alongside the sauerkraut, lingonberry jam, and boiled potatoes for an appealing and authentic presentation.