In Estonia, what is the traditional Christmas blood sausage called?

In Estonia, the traditional Christmas blood sausage is called verivorst.

Verivorst is made primarily from pig’s blood, barley groats, and pork, with seasonings such as marjoram and other spices. The mixture is stuffed into a sausage casing and cooked, commonly in an oven or sometimes in a pan. Its dark color and grain-filled texture distinguish it from many ordinary pork sausages.

The sausage is especially associated with Estonia’s winter holiday table and is sold in many shapes and sizes during the Christmas season. It is commonly served with lingonberry jam, whose sweetness and acidity balance the sausage’s earthy, savory flavor; butter or sour cream may also accompany it.

Blutwurst and kielbasa are reasonable comparisons but not the canonical Estonian name. Blutwurst is a German blood-sausage family, while kielbasa is a broad Polish term for sausage. Estonia also has verikäkk, a related blood-based dumpling or pudding whose popularity has declined as verivorst became more commercially common.