Kangatükke

Kangatükke is a traditional Estonian dish. It is a type of blood sausage, often made during autumn and winter. The primary ingredients are typically pig's blood, barley or rye groats, and pork fat, seasoned with spices like marjoram, black pepper, and sometimes caraway. The mixture is then stuffed into a casing, traditionally made from pig intestine, and cooked by boiling or baking.

The preparation of kangatükke is often a communal event, especially in rural areas, and it is closely associated with pig slaughter traditions. The taste is savory and the texture can vary depending on the ratio of blood, groats, and fat. It is usually served warm, often accompanied by potatoes or sauerkraut. While it may seem unusual to some, it is a cherished part of Estonian culinary heritage, representing a way to utilize all parts of the animal. Variations of blood sausage can be found in many European cuisines, and kangatükke holds a distinct place within the Estonian context.