Verivorst with sauerkraut

Barley groats, pork, onion and pork blood make up the sausage filling. Visit Estonia’s recipe cooks the barley separately, combines it with browned pork and onion, and adds blood after the mixture cools. Marjoram seasons the filling, which is put into sausage casings, poached and then baked until crisp.^[1]

At Christmas, blood sausage shares the table with sauerkraut, oven-roasted potatoes, pork and sült, a jellied meat dish. Lingonberry sauce and pickled pumpkin are served alongside. These accompaniments provide sour flavours beside the meat and grain filling.^[1]