Traditional Estonian Blood Sausage Recipe Guide

Estonian Blood Sausage Feast

Delve into the rich culinary tapestry of Estonia with our expertly crafted Blood Sausage Feast. This Northern European delight brings together the earthiness of barley, the robust flavor of pork blood, and the savory accents of pork fat and spices. Designed with the adventurous palate of an omnivore in mind, this dish serves as an homage to the hearty and traditional fare of Estonia. Experience a truly unique and savory dish, enhancing the essence of this Northern European cuisine with a modern chef’s twist.

Serves: 2, Difficulty: Expert

Preparation Time: 30 minutes, Cooking Time: 1 hour 15 minutes

Ingredients

• 200 grams barley
• 250 grams pork blood
• 150 grams pork fat
• 1 onion, finely chopped
• 1 teaspoon allspice
• 1 teaspoon dried marjoram
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 sausage casings
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Method

• Rinse the barley under cold water and boil in a saucepan with water until it’s nearly tender. Drain and set aside.
• In a separate pan, heat the olive oil and sauté the chopped onion until translucent.
• In a mixing bowl, combine the pork blood, pork fat chopped into small pieces, barley, sautéed onion, allspice, marjoram, salt, pepper, thyme, and rosemary. Mix until well combined.
• Rinse the sausage casings with water. Carefully fill them with the blood sausage mixture, ensuring not to overfill. Twist and tie the ends.
• Bring a pot of water to a gentle boil and cook the sausages briefly to set them. This should take about 10 minutes.
• After boiling, transfer sausages to a baking dish and roast in the oven at 180°C (365°F) until the casings are browned and the sausages are cooked through, about 45 minutes.
• Remove from oven and allow to cool slightly before slicing and serving.

Tips

• Ensure the barley is not overcooked before mixing with the blood as it will continue to cook in the sausage.
• For added flavor, consider a splash of vinegar in the blood mixture before filling the casings.

Nutritional Information