Description
In Estonia we have blood-sausage tradition (a mixture of blood, barley and herbs in animal intestine baked in oven). These sausages are a must-have on Christmas and New Year’s Eve table, served with cranberry sauce and pickled pumpkin cubes.
Ingredients
Scale
- 3 medium or 2 big onions
- 2 tsps. marjoram or oregano
- 1 tsp. ground nutmeg
- A bit of cinnamon
- 1 tsp. dried sage
- Soy sauce of quality (according to taste)
- 200g (7oz) black (Beluga) lentils, dry
- 10 big tbsps.(190g, 6.7oz) barley groats, dry
- 7 nori sheets
Instructions
- Boil the barley groats in water until soft (not too soft, keep the groats separate, not as porridge). Boil the black lentils until very soft (they boil for 25-30 minutes). Discard any excessive water.
- Sauté diced onions in water or broth for 3-4 minutes, and then add marjoram/oregano, nutmeg, cinnamon, and sage. Stir and add soy sauce. Remember you can always add some more! Be careful not to over salt it! Sauté the onions for another minute.
- Put the lentils in a big bowl. Mash them with your hands or use potato masher (I did that).
- Add boiled barley and onions to lentils and mix well. Taste and add soy sauce, if necessary.
- Take nori sheets and start rolling like sushi. I put 3 tablespoons of mixture on each roll. Use sushi rolling mat – it is much easier that way.
- Heat oven to 200 C (390 F) and bake sausages for 15-20 minutes. Let them cool for about 10 minutes.
- Cook Time: 15 minutes
- Method: Baking
