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Holidays & Special Occasions

Verivorst (Estonian Christmas Blood Sausage)

The Quirky Foodster Team

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40
Prep
30
Cook
6
Servings

Ingredients

  • 500 ml (2 cups) Pig's blood
  • 300 g (1 1/2 cups cooked) Pearl barley, cooked
  • 200 g (7 oz) Pork fat, diced small
  • 1 medium Onion, finely chopped
  • 150 ml (2/3 cup) Milk
  • 1/2 tsp Allspice
  • 1 tsp Marjoram
  • to taste Salt and pepper
  • 2m (6 1/2 ft) Natural sausage casings

Method

  1. In a large bowl, combine the pig's blood, cooked barley, diced pork fat, chopped onion and milk.
  2. Season the mixture with allspice, marjoram, salt and pepper, and mix thoroughly.
  3. Rinse the sausage casings well and fit them onto a sausage stuffer or funnel.
  4. Fill the casings with the blood and barley mixture, leaving a little room for expansion, and tie off into links with kitchen string.
  5. Prick each sausage lightly with a needle to prevent bursting during cooking.
  6. Bring a large pot of water to a gentle simmer, not a rolling boil.
  7. Poach the sausages for about 20 minutes until firm and cooked through.
  8. Remove and cool slightly, then pan-fry in a little fat until the skins are golden and crisp before serving hot.

Introduction: Verivorst, a sausage of pig's blood, barley groats and pork fat, is the centrepiece of the Estonian Christmas table.

Cultural Background: Verivorst, a sausage of pig's blood, barley groats and pork fat, is the centrepiece of the Estonian Christmas table. Rooted in the tradition of using every part of the pig after the winter slaughter, it remains an essential festive dish, usually served with lingonberry jam and braised sauerkraut.

Tips: Keep the poaching water at a gentle simmer, not a boil, or the casings may split. Frying the poached sausages briefly afterward gives a much better texture and flavour than serving them straight from the poaching water.

Variations: Some households add a little grated onion cooked in butter to the mixture for sweetness. A few use rice instead of barley, though barley is the more traditional grain. A vegetarian 'mock verivorst' using beetroot juice, barley and mushrooms for colour and texture is made by some as a festive alternative. This dish is defined by pig's blood and pork fat and has no traditional vegetarian version; a modern mock version using beetroot juice, mushrooms and barley can mimic the colour and heartiness for festive vegetarian guests, though it is a contemporary substitute rather than an authentic recipe.

Storage: Store cooked sausages covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Reheating: Reheat by pan-frying over medium heat for a few minutes per side, or warming in an oven at 160°C (320°F) for about 10 minutes.

FAQs:

Q: Where can I find pig's blood for this recipe?
A: Specialist butchers, particularly those serving Baltic, Central European or farm-to-table communities, can often supply fresh or frozen pig's blood on request.

Q: What is verivorst traditionally served with?
A: Braised sauerkraut (hapukapsas) and lingonberry jam are the classic accompaniments on the Estonian Christmas table.

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