Verivorst Recipe – Estonia's Traditional Sausage

Name: Verivorst
Prep time: 1 h 20 min
Cook time: 35 min
Total time: 1 h 55 min
Yield: 6-8 servings
Cuisine: Estonia
Ingredients: allspice; beef; black pepper; caraway seeds; cloves garlic; dried thyme; for cooking; for the sausage; g pork fat; g pork liver; g pork shoulder; onion; pearl barley; pork broth; rinsed; salt; sausage casings soaked

Verivorst is a traditional Estonian blood sausage made primarily from pork and barley. It holds cultural significance, often enjoyed during festive occasions, particularly Christmas and Midsummer. This hearty dish reflects Estonia's agricultural heritage and love for rich, savory flavors.

⚡ Medium 🔥 ~480 kcal / serving

Ingredients

For the Sausage:
1 lb (450 g) pork shoulder, finely ground
1/2 lb (225 g) pork liver, finely ground
1/2 lb (225 g) pork fat, finely ground
1 cup pearl barley
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon ground allspice
1 teaspoon dried thyme
1 teaspoon caraway seeds (optional)
Salt to taste
Sausage casings, soaked and rinsed
For Cooking:
2 cups beef or pork broth

Instructions

Prepare the Barley

Cook the pearl barley according to package instructions until tender. Drain and set aside.

Prepare the Sausage Mixture

In a large bowl, combine the ground pork shoulder, pork liver, and pork fat.

Add the cooked pearl barley, chopped onion, minced garlic, black pepper, allspice, thyme, caraway seeds (if using), and salt. Mix well until all ingredients are evenly combined.

Stuff the Sausage Casings

Rinse the sausage casings under cold water and soak them according to package instructions.

Stuff the casings with the sausage mixture using a sausage stuffer. Twist the sausages into 6-8 inch links and tie the ends securely. Prick any air bubbles with a needle.

Cook the Sausages

In a large pot, bring the beef or pork broth to a simmer.

Add the sausages and cook gently for about 30-40 minutes, or until they are cooked through. Be careful not to let the broth boil too vigorously, as it can cause the casings to burst.

Cool and Store

Remove the sausages from the broth and let them cool.

Serve

Serve the verivorst hot or cold. They are traditionally enjoyed with sauerkraut and lingonberry sauce.

Frequently Asked Questions

What is Verivorst?

Verivorst is a traditional Estonian blood sausage made with pork, barley, and spices, known for its rich flavor.

Where does Verivorst come from?

Verivorst originates from Estonia, where it has been made for centuries, particularly during festive seasons.

What are the main ingredients in Verivorst?

The key ingredients include pork shoulder, pork liver, pork fat, pearl barley, onion, garlic, and black pepper.

How long does Verivorst take to make?

The preparation and cooking time for Verivorst is approximately 100-130 minutes.

What do you serve with Verivorst?

Verivorst is often served with sauerkraut, mashed potatoes, or a side of lingonberry sauce for a delightful contrast.

Verivorst