sisukõrv

Sisukõrv is a traditional Estonian dish. It is a type of blood sausage made from pork blood, barley or oats, and often seasoned with onions, pepper, and marjoram. The ingredients are mixed together and then stuffed into a casing, typically made from pig intestines. The sausage is then cooked, usually by boiling or simmering.

The preparation of sisukõrv is a significant part of Estonian culinary heritage, often associated with pig slaughter traditions. Historically, it was a way to utilize all parts of the animal, ensuring no waste. The dish is known for its distinctive dark color and rich, savory flavor.

Sisukõrv can be served hot or cold. It is commonly enjoyed as a main course, often accompanied by potatoes, sauerkraut, or lingonberry jam. It can also be sliced and fried, which gives it a crispy texture. Variations exist across different regions of Estonia, with some recipes incorporating other ingredients like liver or pork belly for added richness. It remains a popular dish, especially during festive occasions and holidays in Estonia.