Verivorst HapukapsagaBlood Sausage with Sauerkraut and Lingonberry Jam

Name: Verivorst Hapukapsaga (Blood Sausage with Sauerkraut and Lingonberry Jam)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Estonia
Ingredients: 600 g Blood Sausage; 120 g Lingonberry Jam; 500 g Sour Cabbage; 150 g Onion (finely chopped); 40 g Salted Butter; 3 g Caraway Seeds; 120 ml Water; 2 g Black Pepper

A common Estonian winter plate pairs roasted blood sausage with braised sauerkraut and tart lingonberry jam. Product styles vary, so the sausage should be heated according to its package directions.

Prep

15m

Cook

50m

Serves

Estimated

Nutrition

Per serving

744kcal

Calories

24g

Protein

60g

Fat

26g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Sausage

600g
Blood Sausage
120g
Lingonberry Jam

Cabbage

500g
Sour Cabbage
150g
Onion (finely chopped)
40g
Salted Butter
3g
Caraway Seeds
120ml
Water
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Preheat the oven to 200°C (400°F). Roast the blood sausage according to its package directions, until browned and steaming hot throughout.
02
Serve the roasted blood sausage with the lingonberry jam on the side.
03
Melt the salted butter in a pot over medium heat and cook the onion until soft.
04
Add the sour cabbage, caraway seeds, black pepper, and water, then cover and cook gently until the cabbage is tender and mellow.
05
Serve the braised sour cabbage alongside the sausage.

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