Black sausage with oven roasted potatoes, stewed sauerkraut and lingonberry jam

'Kόpsetatud verivorstid hapukapsaste ja ahjukartulitega'
A traditional dish for jυulud 'Yuletide', the pagan feast celebrated long before
Christmas. This festive food became rather lavish during the 1930's when Estonia was
independent. Still, for Christmas even an Estonian who normally lives on a frugal modern
menu must have his brawn, pork, goose, sauerkraut and black pudding.
The barley, with rye the grain of the North, is still very popular with those living in the
country. Home-made beer is brewed from it on the Island of Saaremaa. And black
pudding is made with it, a speciality in the North of the country in Rakvere. This treat
was a must on family feasts like weddings. Silvia Kalvik, an Estonian food writer, tells
that on the Island of Hiiumaa, the bride's place was at the dish of warmed up black
pudding. The exotic spices used for it are not a new invention since Estonian cities,
especially Tallinn, were part of the Hanseatic trade chain.

Serves 5 persons:

Black sausage:
500g pearl barley
2 litres water
400g smoked bacon
2 onions
100g lard
black pepper
1 litre of fresh pig's blood
500g thin casing
Roast potatoes:
50g lard
1 kg potatoes
Lingonberry jam:
400g lingonberries
200g sugar
Rinse barley with cold water and cook in salted water with cubed bacon. chop onions and
sautιe with lard. Remove cooking barley from heat when texture looks like porridge. Chill,
season, add fried onion and strained blood. Mix all ingredients well and fill the casing
tight. Tie sausages with a thin rope.
Cook raw sausages in water seasoned with allspice and salt. Check doneness with
toothpick, outcoming juices should be clear. Remove sausages from cooking liquid and
For serving cook in preheated oven at 200'C for 15 min. until crisp. Serve with roast
potatoes, sauerkraut (stewed for 1 hour with some lard) and lingonberry jam.

Preheat oven to 220'C. with lard in roasting tin in the middle. Peel potatoes, cut in 
wedges. Cover with lightly salted boiling water, cook 10 minutes. Drain. Put in roasting
tin. Shake to cover with lard. Bake about 45 minutes or until golden and crispy.

Lingonberry jam: Yes, jam. Not a compote. Because stewing fruit is not traditional. 
Silvia Kalvik tells an anecdote from the Island of Hiiumaa. A son of the family who lived
in town had taken a liking for stewed berries. He taught his sister how to do that. When
the dish was served the mother said, 'It is kind of mawkish, Alma. Did you forget the

Cook washed berries with sugar in an open pan until it looks like porridge. Stir from time
to time. Leave to cool down to a very thick jam.

COURTESY OF: © 2004 Estonian Chamber of Agriculture and Commerce,

Please report any bad links..Thanks, Buzz


Copyright © 2001 - The Gutsy Gourmet - All rights reserved

• Armenian Recipes • Italian Recipes • Asian Recipes • Mexican Recipes • Greek Recipes • Native American Recipes • North African Cuisine • Soul Food •
• Provencι • Jewish Recipes • Middle Eastern Recipes • Cajun, Creole, & Caribbean • Spain & Portugal • Artichoke Recipes • Aubergine-Eggplant Recipes •
• Secret Recipes • Yogurt Recipes • Dungeness Crab Recipes • Grill & Barbecue Recipes • Vicki's Desserts • Buzz's Bistro •
• Tapas, Mezza, PuPus • Appetizers • Soups & Stews • Salads • Meats • Poultry • Seafood • Beverages & Cocktails • Casseroles and Gratins •
• Rice and Grains • Pasta • Breads • Vegetables • Sauces & Salsas • Condiments • Cooking Hygiene • Food Humor • Home • Guestbook • E-mail • Art Collection•