Estonian · Estonia

Estonian Blood Sausage with Mustard

Name: Estonian Blood Sausage with Mustard
Total time: 150 min
Yield: 4 servings
Cuisine: Estonian
Ingredients: 500g pork blood; 1 medium onion, finely chopped; 2 tbsp rolled oats; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp allspice; 1 tbsp pork fat, diced; 2 tbsp whole grain mustard

A variation of verivorst with a tangy mustard glaze for added flavor.

150 minutes4 servings

Method

In a large bowl, mix together the pork blood, chopped onion, rolled oats, salt, pepper, allspice, and diced pork fat.
Pour the mixture into a sausage casing or a greased loaf pan.
Steam the blood sausage for 1.5 to 2 hours, or until it's firm and fully cooked.
Brush the top with whole grain mustard and serve with boiled potatoes and sour cream.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Blood Sausage Estonian Cuisine Mustard Glaze Estonia recipes

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