Verivorst / Julblodkorven / Jouluverimakkara / Blood sausage

Verivorsti aeg / Julblodkorven framställs / Jouluverimakkaran aika / Blood sausage are traditional “must” in Estonia.

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Pig intestines.

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The intesties are stuffed with traditional sausage dough: pig  blood, cooked oats and spices. It is not allowed to sell animal blood – so you cannot buy it!

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Now the sausages are redy for getting tied up in suitable lenght.

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When they are tied up one must dot them with a needle to make small wholes in them (otherwise they will crack when you boil them)

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Here the sausages are put into boiling water.

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And now the sausages are ready to be quickly cooled down. At Christmas ewe they will be put in the owen to get a chrispy surface and we eat them with lingon berry jam.

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Here we put a little fire on the blood sausages some years ago at a Christmas party.

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