How Blood Sausage Became a Holiday Staple: Exploring the Tradition and Recipe of Estonian Verivorst

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.

Prepare the casing by rinsing it thoroughly and soaking in water.

Mix pork blood, chopped pork fat, and finely chopped pork meat in a large bowl.

Add cooked barley, sautéed onions, salt, black pepper, thyme, marjoram, and sugar to the mixture.

Stir until all ingredients are well combined and season to taste.

Stuff the mixture into the prepared casing, leaving some space for expansion.

Tie off the ends of the casing securely with kitchen twine.

Boil the sausages in a large pot of salted water for 30-40 minutes until firm.

Remove from water and let cool slightly before frying.

Heat oil in a skillet over medium heat until shimmering.

Fry the sausages until browned on all sides, about 5-7 minutes.

Slice and serve hot, often with mustard or lingonberry sauce.

Cooking Techniques

Spice Level: