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Estonian Christmas sausage. Christmas sausage is traditionally served as a first course with cranberry sauce or with sauerkraut and browned potatoes. 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.
- Contributed by a wikia user
- 2 pounds (1 kg) barley
- 9 cups (2.2 l) water
- 3 tablespoons salt
- 1 pound (450 g) pork fat
- dash of pepper
- 1 tablespoon marjoram
- 2 onions, chopped
- 1 quart (1 l) fresh certified blood i.e freshly drained blood
- 7 to 8 commercial intestines
- butter for frying
- Bring the water to boil in a large pot.
- Add the barley that has been washed in cold water, and simmer until it resembles hot porridge.
- Meanwhile, boil or roast the pork fat and then grind.
- Saut4 the chopped onions in butter, add the salt, marjoram, and pepper to the barley.
- Then add the ground pork fat and sautéed onions.
- Mix in the fresh blood, wash and rinse the commercial intestines, stuff each intestine loosely by attaching a kitchen funnel to one end and closing the other.
- When the stuffing is completed, tie the intestines with string at each end and at six inch intervals.
- Boil the sausages in lightly salted water until the stuffing is firm.
- Then freeze, before serving, roast the sausages in the oven with bacon slices until the casings are crisp, about 45 minutes at 375°F (190°C).