Verivorst is a traditional Estonian blood sausage often served during the winter holiday season with potatoes and sauerkraut.
This practical version uses prepared blood sausages and focuses on slow roasting so the casings brown while the centers stay moist.
Prick the sausages lightly before roasting to reduce splitting, but do not pierce them deeply.
Serving Suggestions
Serve with roasted potatoes, warm sauerkraut, and a spoonful of lingonberry or cranberry relish.
Recipe Notes
Use fresh or fully cooked verivorst according to the package directions. Leftovers keep refrigerated for up to three days and reheat in a skillet.
Estonian Verivorst
Estonian blood sausages roasted with potatoes and served with sauerkraut.
Ingredients
Equipment
Method
Roast the sausages:
- Heat the oven to 400°F (200°C). Line a roasting pan with parchment.
- Toss the potatoes and onion with oil, marjoram, salt, and pepper. Spread them in the pan and roast for 20 minutes.
- Prick the sausages lightly in a few places and nestle them among the potatoes. Roast for 18 to 20 minutes more, turning once, until browned and heated through.
Warm the sauerkraut:
- While the sausages roast, combine the sauerkraut, caraway, and water in a skillet. Cover and warm over medium-low heat for 12 minutes.
- Serve the verivorst with the roasted potatoes, onion, and warm sauerkraut.
Nutrition
Notes
- Blood sausages vary by producer, so follow the package safety instructions if they are sold raw.
- Metric amounts are provided for every measured ingredient.
