Verivorst is a culinary delight that holds a special place in Estonian cuisine, particularly during the Christmas season. This traditional dish is a blood sausage made with a flavorful combination of pork, barley, and blood, resulting in a savory and rich flavor profile.

To create a distinct Verivorst, pay attention to the precise amounts of ingredients, setting this recipe apart from others:

Ingredients:

• 500 grams pork (preferably a mix of lean and fatty cuts), finely minced

• 200 grams barley, cooked and cooled

• 200 milliliters fresh pig's blood (or substitute with beef blood if unavailable)

• 1 medium onion, finely chopped

• 2 cloves of garlic, minced

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon ground allspice

• 1/2 teaspoon ground cloves

• Natural casings (sausage casings)

Instructions:

1. In a large mixing bowl, combine the minced pork, cooked barley, chopped onion, minced garlic, salt, black pepper, allspice, and cloves. Mix well to ensure the ingredients are evenly distributed.

2. Gradually pour in the fresh pig's blood while continuously mixing the ingredients. The blood helps bind the mixture together and adds depth of flavor.

3. Carefully stuff the mixture into natural casings, forming sausages of desired length. Ensure the casings are tightly packed but not overstuffed.

4. Prick any air pockets in the sausages with a sterilized pin or toothpick to prevent bursting during cooking.

5. Cook the Verivorst sausages by either grilling, frying, or baking, based on your preference. Cooking times may vary, but ensure the sausages are cooked through and reach an internal temperature of 70°C (160°F) to ensure food safety.

6. Serve the Verivorst hot, traditionally accompanied by sauerkraut, lingonberry sauce, potatoes, and other festive side dishes.

Here's an approximate breakdown of the nutritional information for the main ingredients in the pork blood sausage:

Pork (based on 500 grams):

Calories: Approximately 1,000-1,200 kcal

Fat: Approximately 80-100 grams

Carbohydrates: Approximately 0 grams

Protein: Approximately 80-100 grams

Barley (based on 200 grams, cooked and cooled):

Calories: Approximately 700-800 kcal

Fat: Approximately 2-4 grams

Carbohydrates: Approximately 150 grams

Protein: Approximately 20 grams

Fresh pig's blood or beef blood (based on 200 milliliters):

Calories: Approximately 100-150 kcal

Fat: Approximately 0-2 grams

Carbohydrates: Approximately 20-30 grams

Protein: Approximately 5-10 grams

Onion (based on 1 medium onion):

Calories: Approximately 40-60 kcal

Fat: Approximately 0 grams

Carbohydrates: Approximately 9-12 grams

Protein: Approximately 1-2 grams

Garlic (based on 2 cloves):

Calories: Approximately 10-15 kcal

Fat: Approximately 0 grams

Carbohydrates: Approximately 2-3 grams

Protein: Approximately 0.5 grams

Please note that these values are approximate and can vary depending on the specific brands or variations of the ingredients used. It's always a good idea to check the nutritional information provided on the packaging of the products you use for more accurate data.

Additionally, the nutritional content of the sausage can vary based on the specific natural casings used and any additional spices or ingredients added.