Tuesday, September 25, 2007

Jahehooaeg on alanud, esimene verivorst serveeritud / The cold season is here, we´ve served our first black pudding


Me oleme Siimuga mõlemad suured verivorstifännid, tänapäeval, kus verivorste leiab supermarketist pea kogu aasta läbi oleme me verivorstihooaega igal aastal aina varem ja varem alustanud. Sel aastal tegi Siim meie esimesed verivorstid lausa 21. Septembril.

Ahjukartulid istusid ahjus üle tunni ja olid imepehmed ja pealt kuldpruunid. Iga endast lugupidav verivorst tuleb käsikäes peekoniga (kolesteroolipeegel kiljub ahastustest). Siim muidugi väidab, et kohustuslik on pohlamoos, mina eelistan marineeritud kurki (ketserlik väide, ma tean). Niimoodi süües tundub jahedate ilmade üleelamine täiesti võimalik :)


Black pudding sausages are a typical Christmas dish in Estonia. They´re made of blood, barley, pig-fat and tucked into a natural pig-incestine skin. Sounds gross to pretty much anyone besides Estonians, Polish and maybe Germans. To think of it, Scots have their Haggis, so they really shouldn´t mind either.
It used to be that they were only sold in December, but now you can buy them all year around. Which is obviously good news for all fans, like me and Siim. We seem to be starting the black pudding season earlier and earlier each year. This time it was September 24.
The classical way of serving black pudding sausages is with sauerkraut, pork, baked potatoes and cowberry sauce (which I don`t really like, I prefer pickles). For the demise of our health we lately always serve it with bacon. Yum. Now this is the food you can survive our weather on.

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