Verivorst

Cook the pearl barley in salted water for thirty minutes until tender but still slightly chewy. Drain thoroughly and let cool to room temperature. The barley provides the essential grainy texture that distinguishes these sausages from smooth blood puddings.

Finely dice the onions and saute them in two tablespoons of butter over medium heat for eight minutes until softened and golden. Allow to cool to room temperature before adding to the blood mixture to prevent premature cooking.

In a large bowl, combine the blood, cooled cooked barley, sauteed onions, softened beef suet or butter, allspice, marjoram, pepper, and salt. Mix thoroughly until all ingredients are evenly distributed throughout the dark mixture.

Rinse the soaked sausage casings thoroughly under running water, then thread one end onto the nozzle of a sausage stuffer or funnel. Fill the casings firmly but not too tight, leaving room for the barley to expand, and twist into fifteen-centimetre links.

Bring a large pot of salted water to a gentle simmer (not a boil, as boiling will burst the casings). Poach the sausages for twenty minutes, turning them once, until they float and feel firm when pressed gently.

Remove the poached sausages and let them cool on a rack. When ready to serve, heat butter in a skillet over medium heat and fry the sausages for four to five minutes per side until the casings are crispy and deeply browned with some char marks.

Serve the hot verivorst with a generous spoonful of lingonberry jam on the side and tangy sauerkraut. These blood sausages are traditionally served at Christmas in Estonia and are considered essential to the holiday table alongside roasted potatoes.