Blood and barley sausage, similar to what the English diplomatically call 'black pudding' due to its colour. In Estonia, this is traditional Christmas food, and is served with a red, berry jam. An older tradition of Estonians was to make white sausage; later blood sausage became popular. White sausage has the same ingredients, except for blood.
- 1250 g barley grouts (wet weight)
- 750 g meat (bacon)
- 200 g onions
- salt (according to taste)
- pepper (according to taste)
- marjoram, oregano, caraway
- ½ litre blood
- about 10 meters bowels
- Cook washed grouts into hot salted water and boil to half-soft.
- Cut meat into little pieces and fry it with sliced Onion until they are light golden.
- Add to the grouts and boil until the mixture is soft.
- Now let the mixture cool and add blood and seasoning.
- Fill the bowls (intestines) with the mixture but not hard because blood and grouts swell when the sausages boil. Tie the ends of the sausages with soft string.
- Put the sausages into lukewarm water and boil them slowly for about 30 minutes.
- Cool the ready sausages quickly down and keep them in a cold place.
- Bake or fry before serving. Before frying, put the sausages into warm water.