Verivorst is Estonian blood sausage served traditionally at Christmas with cranberry sauce or with sauerkraut and browned potatoes.

Pork head meat, snouts, heart, pork trimmings200 g0.44 lb
Jowls, belly or back fat200 g0.44 lb
Pork or veal lungs100 g0.22 lb
Pork skins50 g0.11 lb
Blood250 g0.55 lb
Barley groats200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Pepper2.0 g1 tsp
Marjoram2.0 g1 tsp
Allspice0.5 g1/4 tsp
Onion, chopped40 g1/2
  1. Cook meats in a small amount of water: skins at 95° C (203° F) until soft; jowls at 85° C (185° F) until semi-soft; other meats at 80-85° C (176-185° F) until soft.
  2. Save meat stock. Remove gristle from lungs and meat from heads when still warm. Spread meats apart on a flat surface to cool.
  3. Boil barley groats (200 g) in 400-440 ml of left over meat stock or water until semi-soft. Boil groats for 30 minutes stirring often. After boiling leave for 30-60 minutes covered.
  4. Grind head meat, hearts, snouts and ¼ (50 g) jowls through 3/8” (10 mm) plate. Grind lungs and remaining ¾ (150 g) jowls through 1/4” (5 mm plate). Grind boiled skins through 1/8” (3 mm) plate.
  5. Mix salt, spices and chopped onions with ground meats. Mix barley with blood and then mix everything together.
  6. Stuff loosely into pork middles or beef rounds forming straight links or rings 6-12” (15-30 cm) each.
  7. Immerse sausages in boiling water and cook at 80° C (176° F) for about 60-90 min until the sausages reach 68-70° C (154-158° F) internal temperature.
  8. Immerse sausages for 15 min in cold water, then hang in air to cool.
  9. Keep refrigerated

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs