COPPER🇪🇪 Estonia
Verivorst recipe
Savor the rich flavors of traditional Estonian blood sausage.
Ingredients
- 500 g barley
- 250 ml onion
- 100 g pork shoulder
- 1 pork blood
- 10 g salt
- 5 g black pepper
- 100 g natural sausage casings
- 2 water
How to make Verivorst
- Soak 500 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 100 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, cooked in a pan, and takes about 180 minutes from start to finish. It is built around barley, onion and pork shoulder. The recipe below uses 8 ingredients and is written out step by step.
How long does Verivorst take?
At 180 minutes it is slower than 94% of the 588 dishes in Copper's atlas. Copper's atlas has 16 dishes built on barley. The method runs to 8 steps, the longest being 5 minutes.
Any tips for making Verivorst?
Ensure the sausage casings are tightly packed to prevent bursting.
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