Virolaistyyppinen Verimakkara
recipe

A traditional Estonian blood sausage that combines rich flavors and textures, perfect for a hearty meal.
Preparation Time: 2 hours
Serving Size: About 10 sausages
Ingredients:
- 4 dl beef blood
- 350 g barley groats
- 280 g fatty smoked pork belly
- 2 small onions
- A few pinches of salt
- A few grinds of black pepper
- A few pinches of white pepper
- 1-2 tsp marjoram
- Sausage casing
Instructions:
1. Soak the sausage casing well in advance of preparing the sausage.
2. Cook the barley groats in salted water according to package instructions until nearly tender. Drain any excess water.
3. Finely chop the onions and smoked pork belly. Sauté the onions briefly in a frying pan, then add the smoked pork belly and cook for a bit longer.
4. Mix the sautéed onions and pork with the cooked barley groats. Season with black and white pepper, marjoram, and additional salt if needed. Allow the mixture to cool to room temperature.
5. Stir the blood into the cooled mixture and let it rest for at least one hour. Fry a small test piece to check the seasoning.
6. Slide the sausage casing onto a sausage stuffer and tie a knot at the end. Fill the casing with the mixture, being careful not to overfill.
7. Twist the filled casing into sausages of desired size.
8. Bring a pot of water to a boil and simmer the sausages gently for about 20 minutes.
9. Cool the sausages if necessary and store them in the refrigerator.
10. Before serving, fry the sausages in butter. You can slice them or cook them whole.
Nutritional Information (per sausage):
- Energy: 250 kcal
- Protein: 15 g
- Fat: 20 g
- Carbohydrates: 10 g
- Salt: 1.5 g

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