Estonia

• 500 g pork blood (fresh or packaged)
• 500 g ground pork (fatty cuts preferred)
• 200 g barley groats (pre-cooked or soaked)
• 1 medium onion (chopped)
• 2 tbsp butter
• 1 tsp ground black pepper
• 1 tsp allspice
• 1 tsp thyme
• Salt to taste
• 1/2 tsp sugar
• Sausage casings (for stuffing)
• 2-3 cups water or stock (for boiling)

• In a pan, melt the butter and sauté the chopped onion until golden brown, about 5 minutes.
• In a large mixing bowl, combine the ground pork, pre-cooked barley groats, sautéed onion, pork blood, black pepper, allspice, thyme, salt, and sugar. Mix well until the mixture is uniform and thick.
• Rinse the sausage casings with water to remove any salt and prepare them for stuffing. Carefully stuff the sausage casings with the blood and pork mixture, tying off the ends to secure.
• Bring a large pot of water or stock to a boil. Once boiling, reduce the heat to a simmer and carefully add the stuffed sausages. Cook for 1.5 to 2 hours, making sure the sausages are fully cooked through.
• Remove the sausages from the pot and allow them to cool slightly before slicing.
• Serve the verivorst hot, typically with mashed potatoes, sauerkraut, or lingonberry jam on the side.

Verivorst is a traditional Estonian dish enjoyed especially during the Christmas season. Made with pork blood and barley, it is a hearty and flavorful sausage that reflects the Estonian love for rich, rustic comfort food. It's often served with lingonberries, which complement the savory flavors perfectly!