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Grillvorst (Estonian Grilled Sausage)

The Quirky Foodster Team

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5
Prep
12
Cook
4
Servings

Ingredients

  • 4 Estonian smoked pork sausages (grillvorst)
  • 4 Soft white buns
  • 4 tsp Mustard
  • 4 tsp Ketchup
  • 1 cup Pickled cucumbers, sliced
  • 1/2 cup Fried onions

Method

  1. Preheat the grill to medium-high heat.
  2. Prick the sausages lightly with a fork to prevent them from bursting.
  3. Grill the sausages for 10 to 12 minutes, turning occasionally, until nicely charred and heated through.
  4. Lightly toast the buns on the grill for the last minute or two, cut-side down.
  5. Spread mustard and ketchup inside each bun.
  6. Place a grilled sausage in each bun and top with pickled cucumber slices and fried onions.
  7. Serve immediately while hot.

Introduction: Grillvorst refers to the smoked pork sausages grilled over open flame at Estonian markets, festivals and seaside stalls, especially in summer.

Cultural Background: Grillvorst refers to the smoked pork sausages grilled over open flame at Estonian markets, festivals and seaside stalls, especially in summer. Served in a bun with mustard, it is one of the country's most familiar and beloved outdoor food traditions.

Tips: Prick the sausage skins before grilling to stop them splitting under the heat. Toast the buns only briefly, just enough to warm and lightly crisp them without drying out.

Variations: Add a spoonful of sauerkraut for extra tang. Some stalls serve grillvorst simply on a paper plate with just mustard, no bun. A vegetarian version uses a smoked plant-based sausage on the grill in place of pork. For a vegetarian version, substitute a smoked plant-based sausage of similar size for the pork grillvorst, keeping the same grilling method and toppings.

Storage: Grilled sausages are best eaten immediately; leftover cooked sausages can be refrigerated for up to 2 days.

Reheating: Reheat leftover sausages on a grill or in a frying pan over medium heat for a few minutes, turning occasionally, until heated through.

FAQs:

Q: What is grillvorst made of?
A: It is a smoked pork sausage, seasoned simply and designed specifically for grilling over an open flame.

Q: Where is grillvorst commonly sold?
A: It is a fixture at Estonian summer markets, festivals and seaside food stalls, often grilled fresh in front of customers.

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