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Name: Verivorst
Total time: 2 h
Yield: Serves 6
Cuisine: Estonia
Ingredients: 500 ml fresh pig's blood; 200 g pearl barley; 300 g fatty pork; 1 onion; 2 tsp salt; 1 tbsp dried marjoram; 1 tsp ground black pepper; 1 tsp ground allspice; 2 m natural sausage casings

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Estonia2 hServes 6déjà cuisiné

Verivorst

Ingrédients9

fresh pig's blood500 ml
pearl barley200 g
fatty pork300 g
onion1
salt2 tsp
dried marjoram1 tbsp
ground black pepper1 tsp
ground allspice1 tsp
natural sausage casings2 m

viandecéréalelégumeépice et sauce

Préparation

Rinse the pearl barley, cover it with water, and simmer until tender, about 30 minutes, then drain.
Finely chop the pork and onion.
Stir the blood, barley, pork, onion, salt, marjoram, pepper, and allspice into a thick, even mixture.
Rinse the casings, stuff them firmly but not tightly, and tie into links.
Simmer the sausages gently in water for about 20 minutes, until firm and cooked through.
Cool slightly, then pan-fry or bake until the skins are browned before serving.

Name a dish.

Verivorst

Ingrédients9

Préparation

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