Cooking with Käbi – Verivorsti tegemine / Making Blood Sausages

pork fat

🥗Healthier: lean turkey

💰Cheaper: beef fat

Lean turkey reduces fat content while maintaining moisture.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a protein-rich alternative.

spices

🥗Healthier: herbs

💰Cheaper: mixed seasoning

Fresh herbs can enhance flavor without added sodium.

pig intestines

🥗Healthier: collagen casings

💰Cheaper: synthetic casings

Collagen casings are easier to work with and more accessible.

Mix the white sausage and blood sausage mixtures into a big bowl.

Prepare the sausage stuffing machine in the dining room.

Melt the frozen blood in a water bath, ensuring the container doesn't split.

Set up two roasting pans with hot water and bay leaves for cooking.

Stuff the sausage mixture into the casings using the sausage stuffing machine.

Poke the white sausages with skewers to prevent bursting during cooking.

Boil the sausages in the prepared water for about 5 minutes.

Remove the sausages from the boiling water and take them outdoors to hang on rebars to cool off.

Allow the sausages to cool until they are ready to be served.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary