Things to do with (Estonian) black pudding aka verikäkk

Someone left a comment on my blog this morning:

Just brought back home from Estonia some Verikäkk and still wondering what to do exactly with it :D Aitäh also from Spain for your blog ;)

I thought I'll help Enlil out and share some of the recipe ideas and photos with him :)

Verikäkk is basically a dense black pudding (also known as blood pudding or blood dumpling). It's a mixture of (usually pig's) blood, flour (rye, barley or wheat), fried onions, lard/bacon and seasonings. Here in Estonia it's sold widely, and it comes in large dumplings, weighing about 450 grams. Traditionally it was made in late Autumn/for Christmas, but is now available throughout the year. I personally don't think of verikäkk as a Christmas product at all (as opposed to verivorst or black sausages), and happily buy it all year round.

Here are some of the ways of consuming black pudding.

Fried black pudding with sour cream:



1 black pudding
lard, butter or oil for frying
250 g sour cream

Cut into thick (about 1 cm) slices, fry in butter until browned and crisp on both sides. Pour the sour cream on top at the end and heat gently. Serve at once.
Pickled pumpkin salad and lingonberry or cranberry jam/sauce work well as condiments.

Fried black pudding:




1 black pudding
lard, butter or oil for frying

Cut into thick (about 1 cm) slices, fry in butter until browned and crisp on both sides. Serve with a dollop of sour cream and/or lingonberry jam. (If you forgot to buy that in Estonia, then head to your nearest IKEA food isle).

Fried black pudding crisps:



I've already blogged about this, see recipe here.

MÕNED EESTIKEELSED VIITED:
Ülle tore ood verikäkile
UMA MEKK video verikäki tegemisest