COPPER🇪🇪 Estonia
Verivorst recipe
Savor the rich flavors of traditional Estonian blood sausage.
Ingredients
- 500 g pork shoulder
- 250 ml pork blood
- 100 g barley
- 1 unit onion
- 10 g salt
- 5 g black pepper
- 100 g pork fat
- 2 unit natural sausage casings
How to make Verivorst
- Soak 200 g of barley in water for 2 hours; drain the barley completely afterward.
- Finely chop 1 onion and sauté it in a pan over medium heat until it turns translucent, roughly 5 minutes.
- In a large bowl, combine 500 g of ground pork shoulder, 200 ml of pork blood, the soaked barley, and sautéed onion.
- Season the mixture with 2 teaspoons of salt and 1 teaspoon of black pepper, mixing well to combine.
- Stuff the mixture into natural sausage casings, tying off the ends securely with kitchen twine.
- Bring 2 liters of salted water to a boil in a large pot, ensuring it reaches a rolling boil.
- Gently lower the sausages into the boiling water and cook for about 1 hour, until firm and cooked through.
- Once cooked, let the sausages cool slightly before slicing and serving on a platter.
What is Verivorst?
Verivorst is a traditional dish from Estonia. It takes about 180 minutes to prepare, is considered medium to make at home, and uses 8 ingredients.
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