'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. INGREDIENTS: Serves 5 persons: Black sausage: 500g pearl barley 2 litres water 400g smoked bacon salt 2 onions 100g lard black pepper marjoram allspice 1 litre of fresh pig's blood 500g thin casing Roast potatoes: 50g lard 1 kg potatoes salt Lingonberry jam: 400g lingonberries 200g sugar Preparation: 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 chill. 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 salt?' 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, eestitoit@eestitoit.ee
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