Yesterday's New York Times ran an article about making verivorst aka black pudding, the traditional Estonian Christmas sausage, in the Estonian House in New York. You can read the article here: Without Blood Sausage, It Just Wouldn’t Be Christmas.Enjoy :)
2 comments:
Great article. I didn't know verivorst called for allspice. I remember my mother adding marjoram but not allspice.
OMG! I have just 'discovered' your website.
I made chicken soup with some leftover roast beetroot and wondered what country would do a similar meal. (I am a Brit in Australia)
This stuff on here is AWESOME. Love all of it. Salivating at some of your pictures. Yum!
Are you deep in snow?
from drdownundermum
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