Homemade Estonian Verivorst (Blood Sausage)

Ingredients

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 100g (3.5 oz) barley 100g (3.5 oz) barley
• 1 large onion, finely chopped 1 large onion, finely chopped
• 100ml (3.4 fl oz) fresh blood 100ml (3.4 fl oz) fresh blood
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• Natural sausage casings Natural sausage casings

Nutrition

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

Preparation

1. 1.
   Rinse the barley under cold water and cook it according to package instructions until tender. Drain and set aside.
2. 2.
   In a large mixing bowl, combine the ground pork, cooked barley, chopped onion, salt, black pepper, allspice, and cloves. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Gradually add the fresh blood to the mixture, stirring continuously until it is fully combined.
4. 4.
   Prepare the sausage casings by rinsing them thoroughly and soaking them in cold water for about 30 minutes.
5. 5.
   Stuff the sausage mixture into the casings, making sure to remove any air pockets. Twist the casings at regular intervals to form individual sausages.
6. 6.
   Bring a large pot of water to a gentle simmer. Carefully place the sausages into the simmering water and cook for about 30 minutes, or until they are fully cooked through.
7. 7.
   Once cooked, remove the sausages from the water and let them cool slightly before serving.

Treat your ingredients with care...

• Barley — Make sure to cook the barley until tender before adding it to the sausage mixture. This will ensure a pleasant texture in the final dish.

Tips & Tricks

• If fresh blood is not available, you can substitute it with dried blood powder, following the package instructions for reconstitution.
• For a smokier flavor, you can add a small amount of smoked bacon or smoked paprika to the sausage mixture.
• Serve Verivorst with traditional Estonian sides like sauerkraut, lingonberry jam, and boiled potatoes for a complete meal.

Serving advice

Serve the Verivorst hot, either as a main dish or as part of a festive Estonian feast. Accompany it with sauerkraut, lingonberry jam, and boiled potatoes for an authentic experience.

Presentation advice

Arrange the Verivorst on a platter, garnished with fresh herbs such as parsley or dill, to add a pop of color. Serve it alongside the traditional sides for an appealing and appetizing presentation.