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Estonian verivorst blood sausages with roasted potatoes and sauerkraut.

Estonian Verivorst

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Estonian blood sausages roasted with potatoes and served with sauerkraut.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Estonian
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Roast
  • 4 pieces verivorst blood sausages about 150 g each
  • 1.5 lb baby potatoes halved
  • 1 large yellow onion cut into wedges
  • 2 tbsp neutral oil
  • 1 tsp dried marjoram
  • 0.5 tsp fine sea salt
  • 0.25 tsp ground black pepper
Sauerkraut
  • 3 cups sauerkraut drained
  • 1 tbsp caraway seeds
  • 0.5 cup water

Equipment

  • Large roasting pan
  • Skillet
  • Chef's knife
  • Parchment paper

Method
 

Roast the sausages:
  1. Heat the oven to 400°F (200°C). Line a roasting pan with parchment.
  2. Toss the potatoes and onion with oil, marjoram, salt, and pepper. Spread them in the pan and roast for 20 minutes.
  3. 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:
  1. While the sausages roast, combine the sauerkraut, caraway, and water in a skillet. Cover and warm over medium-low heat for 12 minutes.
  2. Serve the verivorst with the roasted potatoes, onion, and warm sauerkraut.

Nutrition

Calories: 690kcalCarbohydrates: 61gProtein: 27gFat: 38gSaturated Fat: 12gCholesterol: 130mgSodium: 1540mgFiber: 10gSugar: 8g

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.