Verivorst
Blood sausage with pearl barley and marjoram, baked and served with lingonberry jam.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Boil the barley in salted water for forty minutes, to half done, and drain it.
Render the pork fat to crackling, add the onion and fry it golden.
Cool both the barley and the fat with onion completely, or the blood sets when they meet.
Strain the blood through a sieve and mix it with the barley, fat, marjoram, allspice and salt.
Rinse the casings and fill them two-thirds full, leaving room for the barley to swell.
Tie the sausages every twenty centimetres and prick them in several places with a needle.
Bake at 180 °C for forty-five minutes, dotted with butter, and serve with lingonberry jam.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Pikk de Päkk · CC BY-SA 3.0