Blood, guts and glory

AVE MARIA BLITHE

Yes, we heathen Estonians take great pleasure in calling our traditional Yule food “blood sausage” instead of the more politically correct “black pudding”. After all – this delicious wurst in crackling casing IS made with fresh blood, minced meats, barley and secret herbs.

We, the oldest peoples of Europe who have continually inhabited the same territory on the shores of the Baltic Sea for over 10 000 years (according to various archaeological excavations and carbon dating of artifacts) and proud of our Viking heritage, do enjoy this “gruesome” delicacy. Especially in the times of militant veganism.

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Ave Maria Blithe and Raivo Reinup.

Photo: Sven Must