About
Estonia's most important Christmas food — blood sausage made from pork blood, barley, and onions stuffed into a natural casing and baked or grilled until the skin crisps. Served with sour cream and lingonberry jam, verivorst is eaten on Christmas Eve without exception in virtually every Estonian household. Unlike the heavier blood sausages of Germany or the UK, Estonian verivorst has a lighter, grainier texture with a subtle sweetness from the barley.