National Dish of Estonia – Verivorst with Mulgikapsad

For Verivorst
Salt pork | 1 lb. | |
Pig’s blood | 1 qt. | |
Fresh pork belly | ½ lb. | |
Salt | 1 tbsp. | |
Dried marjoram | 3 tbsps. | |
Pearl barley | 1 ½ lbs. | |
Chopped onions | 2 cups | |
Hog casings, each cut into 18 inch long pieces | 12 |
For Mulgikapsad
Fresh lean pork (cut into bite sized pieces) | 2 ½ lbs. | |
Sauerkraut | 4 ½ cups | |
Barley | ¾ cup | |
Bay leaf | 1 | |
Water | ||
Salt & Pepper |
In Estonia, blood sausages or Verivorst are made at Christmas time. It is eaten with Mulgikapsad, a type of sauerkraut, and a red berry jam.
Directions for Preparing Verivorst with Mulgikapsad
For Verivorst
- Boil the pearl barley in salted water for about forty-five (0:45) minutes.
- Drain and place in a large bowl.
- Add the marjoram and salt to the barley, mix well and set aside.
- Cut the salt and fresh pork into half-inch chunks.
- Put the pork into a heated saucepan with a little water to get it cooking.
- Increase the heat and brown the pork.
- When the pork begins sizzling, add the chopped onions and cook for thirty (0:30) minutes until they are tender and brown.
- Add the cooked pork and onion to the barley.
- Stir well and season to taste.
- Allow the mixture to cool properly.
- Pour the blood into the mixture and stir gently to avoid foaming.
- Prepare the hog casings by rinsing them twice and soaking them in water.
- Fit a funnel into one end of the casing and begin stuffing the sausage mixture into it.
- Do not over-stuff the sausage, fill it in less than three-quarters full and ensure there is an empty casing on both ends.
- Tie both ends of the casing together with twine.
- Poach the sausages in hot water for about fifteen (0:15) minutes.
- If any sausage floats, prick any air pockets with a knife and let it continue to poach.
- Lay the poached sausages on a tray to dry.
- Place them in a greased baking tray and bake for one (1:00) hour at 350 degrees F or until the sausages become crispy and cooked through.
For Mulgikapsad
- Place the meat in a saucepan.
- Lay the sauerkraut over the meat.
- Rinse the uncooked barley in water, then drain and add to the pan.
- Add the salt, pepper, and bay leaf.
- Pour enough water to cover the ingredients.
- Bring to a boil, then cover the pan, reduce the heat and allow to simmer undisturbed for about 2-3 hours.
- When cooked, stir and adjust the seasonings to taste. Serve the crisp Verivorst with Mulgikapsad and lingonberry jam
Servings
4Calories in serving
222Prep
45 minCook
2 hrDiscover more from National Dishes of the World
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