Meats and Sausages
Verivorst
Verivorst is Estonian blood sausage served traditionally at Christmas with cranberry sauce or with sauerkraut and browned potatoes.
| Materials | Metric | US |
|---|---|---|
| Pork head meat, snouts, heart, pork trimmings | 200 g | 0.44 lb |
| Jowls, belly or back fat | 200 g | 0.44 lb |
| Pork or veal lungs | 100 g | 0.22 lb |
| Pork skins | 50 g | 0.11 lb |
| Blood | 250 g | 0.55 lb |
| Barley groats | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 20 g | 3-1/3 tsp |
| Pepper | 2.0 g | 1 tsp |
| Marjoram | 2.0 g | 1 tsp |
| Allspice | 0.5 g | 1/4 tsp |
| Onion, chopped | 40 g | 1/2 |
Instructions
- 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.
- Save meat stock. Remove gristle from lungs and meat from heads when still warm. Spread meats apart on a flat surface to cool.
- 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.
- 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.
- Mix salt, spices and chopped onions with ground meats. Mix barley with blood and then mix everything together.
- Stuff loosely into pork middles or beef rounds forming straight links or rings 6-12” (15-30 cm) each.
- 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.
- Immerse sausages for 15 min in cold water, then hang in air to cool.
- Keep refrigerated
