National Dish of Estonia – Verivorst with Mulgikapsad

National Dish of Estonia – Verivorst with Mulgikapsad

100%

Servings

4

Cook

4 hr

Ingredients

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 is especially 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

  1. Boil the pearl barley in salted water for about forty five (0:45) minutes.
  2. Drain and place in a large bowl.
  3. Add the marjoram and salt to the barley, mix well and set aside.
  4. Cut the salt and fresh pork into half inch chunks.
  5. Put the pork into a heated saucepan with a little water to get it cooking.
  6. Increase the heat and brown the pork.
  7. When the pork begins sizzling, add the chopped onions and cook for thirty (0:30) minutes until they are tender and brown.
  8. Add the cooked pork and onion to the barley.
  9. Stir well and season to taste.
  10. Allow the mixture to cool properly.
  11. Pour the blood into the mixture and stir gently to avoid foaming.
  12. Prepare the hog casings by rinsing them twice and soaking them in water.
  13. Fit a funnel into one end of the casing and begin stuffing the sausage mixture into it.
  14. Do not over stuff the sausage, fill it less than three-quarters full and ensure there is empty casing on both ends.
  15. Tie both ends of the casing together with twine.
  16. Poach the sausages in hot water for about fifteen (0:15) minutes.
  17. If any sausage floats, prick any air pockets with a knife and let it continue to poach.
  18. Lay the poached sausages on a tray to dry.
  19. 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

  1. Place the meat in a saucepan.
  2. Lay the sauerkraut over the meat.
  3. Rinse the uncooked barley in water, then drain and add to the pan.
  4. Add the salt, pepper and bay leaf.
  5. Pour enough water to cover the ingredients.
  6. Bring to a boil, then cover the pan, reduce the heat and allow to simmer undisturbed for about 2-3 hours.
  7. When cooked, stir and adjust the seasonings to taste.Serve the crisp Verivorst with Mulgikapsad and lingonberry jam.


National Dish of China | National Dish of Sri LankaBrunei National dish |Canada National dish National Dish of Slovenia |National Dish of Germany |National Dish of Slovenia National Dish of Dominican Republic

Share & Print

Favorite

Leave a Reply