Verivorst

Ingredients

• 2 cups fresh pork blood
• 1 cup pearl barley, cooked
• 1/2 lb ground pork fat, diced small
• 1 onion, diced and sautéed
• 1 tsp allspice
• 1 tsp marjoram
• Salt and black pepper
• Sausage casings
• Butter, for frying
• Lingonberry jam, for serving

Instructions

1. 1Combine the pork blood with cooked barley, diced pork fat, sautéed onion, allspice, marjoram, salt, and pepper.
2. 2Stuff the mixture into cleaned sausage casings, tying off into links, and prick each link a few times with a pin.
3. 3Simmer the sausages gently in water for 20 minutes until set and cooked through.
4. 4Pan-fry the boiled sausages in butter until browned and crisp on the outside.
5. 5Serve hot with lingonberry jam.

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