Verivorst (Estonian Blood Sausage)

Verivorst is a traditional Estonian blood sausage, often enjoyed during Christmas and other festive occasions. Made with pork blood, barley, and warming spices, this hearty dish is a cherished part of Estonia’s culinary heritage.

Ingredients

• 2 cups (0.5 liters) pork blood
• 1 lb (0.45 kg) pork shoulder, finely chopped
• 1 lb (0.45 kg) barley groats
• 1 large onion (0.2 lb / 0.1 kg), finely chopped
• 1 cup (0.25 liters) water or broth
• 2 teaspoons marjoram
• 2 teaspoons allspice
• Salt and pepper to taste
• Natural sausage casings (about 3 feet / 1 meter)

Instructions

1. Prepare the Barley

   Rinse barley groats under cold water. In a large pot, bring water or broth to a boil, add barley, and cook for about 30 minutes until tender. Drain and set aside.

2. Cook the Onion and Pork

   Sauté onion in a skillet until translucent. Add pork shoulder and cook until browned. Let cool slightly.

3. Mix the Ingredients

   In a large bowl, combine barley, onion, pork, and pork blood. Season with marjoram, allspice, salt, and pepper. Mix thoroughly.

4. Prepare the Casings

   Rinse sausage casings under cold water. If salted, soak for 30 minutes to remove excess salt.

5. Stuff the Sausages

   Fill casings with the blood mixture using a sausage stuffer or funnel. Do not overfill. Tie off ends with kitchen twine.

6. Cook the Sausages

   Bring a large pot of water to a gentle simmer. Add sausages and cook for about 30 minutes. Do not boil to avoid bursting. Remove and let cool slightly.

7. Brown the Sausages

   Preheat oven to 350°F (175°C). Place sausages on a baking sheet and bake for 20–30 minutes until browned and slightly crispy.

Serving

Serve Verivorst hot with lingonberry jam or sauerkraut. It pairs beautifully with mashed potatoes and a fresh green salad. This festive dish offers a true taste of Estonia’s holiday traditions.