Verivorst

Blood sausage with barley, roasted and served with lingonberry.

Ingredients

• 2 cups Pearl barley
• 2 cups Pig blood
• 3 Onions
• 150 g Pork fat
• 2 tsp Marjoram
• 1 tsp Allspice
• 1 m Sausage casing
• 2 tsp Salt
• ½ cup Lingonberry jam

Method

1. Cook the barley — Boil the barley until tender and let it cool.
2. Fry the onion — Cook the onions in the pork fat until golden.
3. Mix the filling — Combine barley, onion, blood, marjoram, allspice and salt.
4. Fill — Loosely fill the casings — the barley swells, so leave room — and tie into links.
5. Poach — Simmer very gently for 20 minutes, pricking to release air.
6. Roast — Roast at 200°C for 25 minutes until the skin crisps.
7. Verivorst is ready — Serve with lingonberry jam and sauerkraut.

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