Homemade blood sausages

The making of black pudding is not the easiest piece of cooking. But the daring cooks - take on
the challenge of Estonian farmhouse kitchen.

Preparation time: more than 60 minutes

1 kg hulled barley
3.5 - 4 litres water
800 g pork cheek
3 pieces onion (large)
1 piece garlic
5 leaves laurel
8 grains allspice
15 grains black pepper
2 tbsp. (Heaped) marjoram
1.2 litres pigs blood (add according to inner sense)
pigs intestines

Quantity: 1 serving
1 Boil the hulled barley until soft and cool it down. Hulled barley boils for at least two hours.
Also boil the pork cheek until it is soft.
2 Cut the pork cheek into suitably sized cubes. Pieces of bacon must be big enough to feel them
in the sausage.
3 Chop finely onion and garlic. Add it to the bowl with bacon.
4 Turn the leaves of laurel and spice grains into a cloth and a hammer them fine. This method is
more efficient than using a mortar, but an old coffee grinder may also be used. Laurel, spice,
crushed black pepper and marjoram are mixed with bacon cubes, onion and garlic.
5 Then add barley and mix everything thoroughly.
6 I use blood taken the previous day. So that the blood would not clot into lumps a lot of salt has
been added to it. Therefore, barley and bacon are boiled without salt.
7 The correct consistency of the sausage mixture requires experience. To have a smooth mix, it is
worth to knead it by hands. Mixing creates a strange squelching sound.
8 The mixture should be runny enough so there would be no need to force it through a funnel by
pushing; instead it would pour down with little help and would be easy to push further in the
intestine with fingers. The runnier the mixture the more blood sausage like the sausage will be
and it is also more certain that the sausages will not break while boiling. If you are not totally
sure in yourself, make the dough a bit firmer at first and if needed add blood while filling the
intestine.
9 Now wash your hands and cut the threads. Scroll the thread around one spread out fingers
hand, cut the windings from one place. The result is approximately 20 cm long pieces. If you are
making the sausages on your own, it is worth to put the threads to a convenient place (for
example on the edge of the dough container), so it would be easy for you to take them one by
one.
10 Take a sausage funnel and a sausage stick that exactly fits the funnel opening. Take an
intestine from the bowl, clear it from the excess water with fingers; find its end, pull it around the
funnels lower tip. The convenient length of the intestine is about 50 cm, otherwise it might tear.
11 When the intestine is around the tip of the funnel you can start to pour the sausage mixture
into the funnel. With one hand you hold the funnel and with the other one put the mixture into
the funnel and help it go down with the stick. When the mixture is in the intestine you can pull it
downward with fingers till the end of the intestine. The air that gets into the intestine should be
smoothed out with fingers.
12 When the intestine is lightly full of the sausage mixture take its upper end away from the
funnel and tie it into a knot. The first sausage comes from the upper end of the intestine and is
about 10 to 12 cm long (if it breaks during boiling there is less loss than in case of a longer
sausage). The intestine is tied into equal soft sausages with the threads so that they can be
pressed flat on your palm. Finally a knot is made or a thread is used to close the end of the
intestine. From the 50 cm long intestine comes out a row of about five sausages. The same way
are stuffed and tied all the sausages.
13 Now put the sausages to boil in a large pot. Boil them for about 20 minutes. While boiling,
the sausages swell into a beautiful rounded form. Sausages are ready when the liquid coming out
from the peg punctured hole is no longer bloody.
14 Boiled sausages are laid to cool down. Chilled sausages can be preserved in a refrigerator for
about two weeks.
From the amounts in the current recipe you can get 30-40 sausages.
Source: the author of the book Oma Maitse: Riina Kaabel



Isetehtud verivorstid
Verivorsti tegemine pole mingi kkitegu. Ent julgemad kokad vtke vastu vljakutse Eesti talukgist.
Valmistusaeg: le 60 min
1 kg Odrakruup

3.5 - 4 l Vesi

800 g Seapsk

3 tk Sibul (suur)

1 tk Kslauk

5 lehte Loorber

8 tera Vrts

15 tera Must pipar

2 spl (kuhjaga) Majoraan

1.2 l Veri (lisada tunde jrgi)


Sool


Kogus: 1 portsjon
1. Keeda pehmeks pestud kruubid ja jahuta need maha. Kruubid keevad vhemalt kaks tundi. Samuti
keeda pehmeks seapsk.
2. Lika seapsk parajateks kuubikuteks. Pekitkk peab selline olema, et ikka tunned vorstis pekki.
3. Haki peeneks sibul ja kslaugu. See lheb kaussi peki hulka.
4. Seo loorberilehed ja vrtsiterad riidelapi sisse ja haamerda peeneks. Nii on thusam kui uhmris, kuid
vib kasutada ka vana kohviveskit. Loorber, vrts, purustatud must pipar ja majoraan segatakse
pekikuubikute juurde.
5. Seejrel lisa kruubid ja sega kik korralikult lbi.
6. Mul on kasutada eelmisel peval vetud veri. Et veri seistes klimpi ei hbiks, on sellele kvasti soola
lisatud. Seetttu on kruubid ja pekk jllegi keedetud ilma soolata.
7. ige konsistentsiga vorstisegu nuab kogemust. Et segu saaks htlane, tasub see ke vahel lbi
mudida. Segamine tekitab veidra ludiseva heli.
8. Segu peaks olema nii vedel, et seda ei ole vaja juga lbi lehtri lkata, vaid see valgub vikese
kaasaaitamisega allapoole ja seda on lihtne nppudega soolt mda edasi lkata. Mida vedelam, seda
verivorstilikum ja seda kindlam, et vorstid ei lhe keetes lhki. Kui ei ole endas pris kindel, tasub
alguses teha tahedam tainas ja toppimise kigus vajadusel verd juurde segada.
9. Nd pese ked korraks puhtaks, et ligata valmis niidid. Niit kerida mber harali srmedega kelaba
ja ligata keerud hest kohast katki. Tulemuseks on umbes 20 cm pikkused jupid. Kui ksi vorste teed,
siis tasub piisav varu niite paraja vahega keprasesse kohta, nt vorstisegunu servale, laduda.
10. Vta vorstilehter ja vorstipulk, mis mahub parajasti lehtriavasse. Vta kausist soolikas, tmba
nppudega liigse vee sellelt ra, otsi ots les ja tmba mber lehtri alumise osa. Soolika mugav pikkus
on umbes 50 cm, pikem vib hakata rebenema.
11. Kui soolikas on lehtri otsas, vib hakata vorstisegu lehtrist sisse valama. he kega hoiad lehtrit,
teisega vaheldumisi tstad segu lehtrisse ja aitad pulgaga tagant. Kui segu on juba sooles, vid seda
nppudega allapoole, kuni otsani lkata. Soolikasse sattunud hk tuleks ka nppude vahel vlja siluda.
12. Kui terve soolikas on pehmelt vorstisegu tis, vta lemine ots lehtri kljest ra ja seo see slme.
Esimene vorst tuleb soole lemisest otsast ja mistlik vorsti pikkus on 1012 cm kui see keetmisel
puruneb, on kahju viksem kui pika vorsti puhul. Soolikas seotakse niitide abil hesuurusteks pehmeteks
vorstideks, mida annab peopesal lapikuks vajutada. Kige viimaks tehakse slm vi kinnitatakse niit
soole alumisse otsa. 50 cm pikkusest soolest saab umbes viiest vorstist koosneva rodu. Samamoodi
topitakse ja seotakse kik vorstid.
13. Nd pane vorstid suure potiga keema. Keeda umbes 20 minutit. Keetmisel paisuvad vorstid ilusaks
maraks. Vorstid on valmis, kui tikuga torgatud august immitsev vedelik ei ole enam verine.
14. Keedetud vorstirngad laotakse jahtuma. Jahutatud vorstid silivad klmkapis ligikaudu kaks
ndalat.
Antud kogusest saad 30-40 vorstikest.

Allikas: Oma Maitse Autor: Riina Kaabel



hulled barley odrakruup
pork cheek seapsk
laurel loorber
allspice vrts
marjoram majoraan
blood veri
intestine soolikas
air hk
sausage vorst
funnel - lehter