Kodused verivorstid-2019

Experience the authentic taste of Estonian traditions with these homemade blood sausages, known as Verivorstid. A staple during festive seasons, these sausages combine pearl barley, pork, and a unique blood mixture, perfect for adding a touch of Baltic heritage to your holiday celebrations.

Ingredients

🌾 1 kg Pearl Barley
🥩 300 g Pork Meat, diced
🐷 0.5 kg Pork Fat, diced
🧅 300 g Onions, peeled and chopped
🧂 1 dessert spoon Salt for boiling barley, additional for taste
🧂 18 g Veikand Blood Sausage Spice Mix, Brand: Veikand
🩸 200 g Blood Powder
💧 Approximately 800 ml Water for blood powder mixture, plus additional for soaking and cooking the pearl barley
🌭 Natural Sausage Casings, sufficient to fill 3-4 kg of sausage mixture

Instructions

1- Prepare Pearl Barley:

• Wash the pearl barley thoroughly 5-6 times with water.
• Soak it for 1 to 1.5 hours.

2- Boil Pearl Barley:

• Transfer soaked barley to a large pot, cover with water, add a dessert spoon of salt, and bring to a boil.
• Cook until half-soft, adding more water as needed to prevent burning.

3- Prepare Meat and Onions:

• In a frying pan, render diced pork fat until some fat melts out.
• Add diced pork meat and fry lightly.
• Add chopped onions and cook until they are translucent.

4- Prepare Blood Mixture:

• In a measuring jug, dissolve blood powder in approximately 800 ml of water to create 1 liter of liquid blood and stir well.

5- Combine Filling Ingredients:

• Remove the pot of half-soft pearl barley from the heat and pour into a large mixing bowl.
• Add the fried pork fat, meat, and onions to the barley.
• Allow the mixture to cool to around 40°C.

6- Add Spices and Blood:

• Mix in the blood sausage spice mix.
• Sieve the liquid blood into the bowl, stirring thoroughly to combine all ingredients until the mixture is uniformly dark.

7- Stuff Sausages:

• Use a sausage stuffer to fill the casings with the mixture, ensuring not to over-stuff.

8- Form Links:

• Twist the filled casings into links and tie with twine.

9- Poach Sausages:

• Cook the sausages in water heated to 80°C until their internal temperature reaches 70°C.

Prep Time: 1.5 - 2 hours (including soaking)
Cook Time: 20-30 minutes (poaching)
Total Time: Approximately 2-2.5 hours
Servings: Approximately 3-4 kg of sausages
Equipment: Large Pot (Orange, non-stick), Frying Pan (Black, non-stick), Large Mixing Bowl (Stainless steel), Sausage Stuffer (Vertical, stainless steel), Cutting Board (Wooden), Measuring Jug (Plastic, MYKA markings)

Cooking Tips

• Ensure pearl barley is washed thoroughly to remove excess starch.
• Allow the mixture to cool adequately before adding blood to prevent coagulation.
• Sieve the blood to ensure a smooth consistency in the filling.

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Arvo Kassin: https://www.youtube.com/@arvokassin1943

#arvokassin1943

Verivorstid (Estonian Blood Sausages)