Can I grill the blood sausage instead of frying?
Yes, you can grill the blood sausage over medium heat for 8-10 minutes, turning frequently, until cooked through and browned.
DINNER
Estonian Blood Sausage (Verivorst) with Lingonberry Jam and Sauerkraut
Experience a taste of Estonia with this traditional dish featuring savory blood sausage, tangy sauerkraut, and sweet lingonberry jam. This hearty meal is perfect for a cozy dinner.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 375°F (190°C).
02
In a large oven-safe skillet or baking dish, combine the drained sauerkraut, 1/4 cup water, caraway seeds, and black pepper. Stir well to combine.
03
Place the skillet with the sauerkraut in the preheated oven and bake for 15 minutes to allow the flavors to meld.
04
While the sauerkraut bakes, heat 2 tablespoons of vegetable oil in a separate large skillet over medium heat. Carefully add the blood sausages to the hot oil.
05
Cook the blood sausages for 5-7 minutes, turning occasionally, until they are browned on all sides and heated through. Be careful not to pierce the casings too early to prevent bursting.
06
Remove the sauerkraut from the oven. Arrange the cooked blood sausages on top of the sauerkraut in the skillet.
07
Return the skillet to the oven and bake for an additional 10 minutes, or until the sausages are thoroughly hot and the sauerkraut is tender.
08
Serve immediately with a generous dollop of lingonberry jam on the side of each plate.
About This Recipe
Experience a taste of Estonia with this traditional dish featuring savory blood sausage, tangy sauerkraut, and sweet lingonberry jam. This hearty meal is perfect for a cozy dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a chopped onion to the sauerkraut before baking. Ensure the blood sausages are not overcrowded in the pan when frying to achieve an even browning.
Easy Substitutions
If lingonberry jam is unavailable, cranberry sauce or red currant jelly can be used as a substitute. For a vegetarian option, consider serving the sauerkraut with roasted root vegetables instead of sausage.
Storage & Reheating
Store leftover blood sausage and sauerkraut separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the oven or on the stovetop.
Serving Suggestions
Serve this dish with boiled or roasted potatoes for a complete meal. A crisp green salad with a light vinaigrette would also complement the richness of the sausage. For a truly authentic experience, pair it with a cold Estonian beer or a glass of kvass.
Common Mistakes
Overcooking the blood sausage can cause the casing to burst and the sausage to dry out; cook until just heated through and browned. Not draining the sauerkraut properly can result in a watery dish. Forgetting to season the sauerkraut before baking will lead to blandness. Piercing the sausage too early can cause it to lose its juices.
Frequently Asked Questions
What is the best way to reheat leftovers?
Reheat the blood sausage and sauerkraut in an oven preheated to 300°F (150°C) for about 15-20 minutes, or until hot.
Is blood sausage spicy?
No, Estonian blood sausage is typically not spicy. It has a savory, earthy flavor with a hint of spice from the seasonings.
MORE TO KNOW
Verivorst, or Estonian blood sausage, is a staple of Estonian cuisine, especially during the winter holidays. Its unique flavor comes from a blend of pork, barley, and blood, seasoned with various spices. The combination with tart lingonberry jam and sour sauerkraut creates a balanced and comforting meal that highlights traditional Estonian flavors. When cooking blood sausage, it's important to cook it thoroughly but gently to prevent the casing from bursting, which can lead to a dry interior.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.