62 Verivorst, Estonia national dish

pork blood

🥗Healthier: beef blood

💰Cheaper: chicken blood

Beef blood is often more accessible and chicken blood is less expensive.

pork fat

🥗Healthier: chicken fat

💰Cheaper: vegetable oil

Chicken fat is leaner, while vegetable oil is cost-effective.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers more protein and rice is usually cheaper.

smoked bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly can be more affordable.

Soak the barley overnight.

The next day drain the barley and with new water boil it for 20 mins. Strain and set aside.

In a big pot add the pork fat and the onions and sauté over medium heat until golden.

Add the barley, blood, salt, pepper and marjoram. Mix it well.

Soak the sausage casing in water and insert it in the shaft of a sausage maker. Push some of the meat until it starts filling the casing to get any air out then make a knot. Keep filling the casing until the end and make another knot.

With cooking string tie successive knots in the length that you want your verivorst.

Boil the verivorst in a lot of water over low heat for 2-3 hours. This will fully cook them.

Store them in the fridge and cook them whole or in slices in the BBQ or a frying pan.

Cooking Techniques

Equipment Needed

Spice Level: