Verivorst

Verivorst is a traditional Dutch blood sausage, a regional variant of bloedworst. It is most strongly associated with the northern Netherlands, especially the provinces of Groningen and Drenthe, though it is known in other parts of the country as well. The defining feature of verivorst is its use of rye as a binder, which gives it a distinctive coarse texture and flavor compared with other blood sausages.

The basic ingredients of verivorst are pig’s blood and minced pork, combined with fat or suet and a binding agent such as rye flour or rye meal. Seasoning varies by producer but commonly includes onions and spices like pepper and marjoram; some versions incorporate nutmeg or cloves. The exact recipe is traditionally kept by local butchers and families, leading to regional variation in taste and texture.

Verivorst is typically prepared by stuffing the mixture into casings and then cooking it by simmering or gentle boiling. After cooking, it can be sliced and served in various ways, including fried or grilled. It is often enjoyed with common Dutch accompaniments such as applesauce, mustard, or as part of a winter meal with potatoes and vegetables. In some regions, it is eaten with stamppot during the colder months or as part of festive winter menus around Christmas.

Storage and availability vary by producer. Fresh verivorst has a relatively short shelf life and is usually purchased from butchers or specialty shops. Some producers offer vacuum-packed or frozen versions to extend storage. Verivorst remains a notable example of regional Dutch sausage traditions and reflects historical practices of utilizing available cuts and byproducts in meat processing.