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Brief Overview
Asins desa is Latvia’s traditional blood sausage, a dish rooted in rural customs and seasonal rituals. Often prepared during winter, especially around Christmas, it represents a time when families gathered to honour age-old practices. Hearty and deeply flavourful, it’s a food with both purpose and pride.
More than just a sausage, Asins desa reflects a lifestyle where nothing was wasted and every ingredient had meaning. Its presence on the table signals more than nourishment, it’s a celebration of heritage, shared memories, and the comforting familiarity of time-honoured cooking.
Want to dive deeper into Latvian Cuisine? Don’t miss our post on 17 Traditional Latvian Foods to Try
What Is Asins desa?
Asins desa is a cooked sausage made with pig’s blood and barley, encased in natural pork casing. It is a traditional food, prepared not just for sustenance but as a ritual part of seasonal slaughter, where every part of the animal was put to use with respect and intent.
In Latvia, this sausage is often reserved for the colder months, particularly around Christmas or during the annual pig slaughter, a communal and symbolic event in rural areas. It is typically served pan fried or oven baked, allowing the casing to crisp while the filling remains soft and earthy.
Ingredients and Taste
The ingredients are straightforward yet hearty, pig’s blood, barley, onions, fat, and spices like marjoram or pepper. Some families add raisins or apples to balance the richness with a touch of sweetness, giving the sausage its signature contrast of flavours and textures.
The taste is dense and earthy, with the barley offering a chewy counterpoint to the softness of the blood and fat. When crisped, the casing adds a satisfying bite. The sausage pairs especially well with tart condiments, which cut through the richness and lift the overall flavour.
A Taste of History
Asins desa has roots that go back centuries, tied to agrarian life where nothing was wasted. Slaughter season, known as “kaujas laiks”, was an important time when families gathered to preserve meat for the harsh Baltic winters, and blood sausage became a staple of this tradition.
Though similar dishes exist in other European cultures, Latvia’s version is unique in its consistent use of barley and traditional seasoning. What sets it apart is not just the recipe but the way it’s prepared and shared, with care, community, and deep respect for food.
Today, Asins desa remains a dish that bridges past and present. It might not be an everyday food, but when it appears on the table, it brings with it a sense of heritage. Trying it is not just about taste, it is about connecting with a way of life that values tradition and togetherness.
Latvian Asins Desa (Blood Sausage)
Ingredients
For the sausage filling:
- 500 ml fresh pork blood cooled but not coagulated
- 200 g pearl barley
- 250 g pork belly or fatty pork finely diced
- 1 large onion finely chopped
- 2 tsp dried marjoram
- 1 tsp ground allspice
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp lard or pork fat
For casing and baking:
- Natural hog casings about 1 metre, soaked and rinsed well
- Butter or lard for greasing during baking
- Optional: lingonberry jam and boiled potatoes for serving
Instructions
- To begin, cook the pearl barley in lightly salted water until tender but still firm, about 25 to 30 minutes. Drain thoroughly and let cool. Excess moisture will compromise the sausage texture, so ensure the grains are dry before mixing.
- In a frying pan, melt the lard over medium heat. Add the finely chopped onion and sauté gently until golden and translucent. Allow to cool before combining with other ingredients to avoid cooking the blood prematurely.
- In a large bowl, combine the cooled barley, cooked onion, diced pork belly, marjoram and allspice. Season generously with salt and pepper, mixing thoroughly to distribute the ingredients evenly.
- Slowly pour the pork blood into the barley mixture, stirring continuously to avoid clotting. The consistency should be loose but cohesive, like thick porridge. Taste and adjust seasoning if needed before proceeding.
- Rinse the hog casings several times under cool water and run water through them to remove any residual salt. Soaking in warm water for 30 minutes softens them for easier stuffing.
- Using a sausage stuffer or a funnel, gently fill the casings with the blood mixture, leaving a few centimetres of space at both ends. Avoid overfilling to prevent bursting during cooking. Twist or tie into 15 to 20 cm lengths.
- Bring a large pot of water to just below simmering point, around 80°C. Poach the sausages gently for 15 minutes, ensuring the water does not boil. This sets the filling without causing the casings to burst.
- Preheat your oven to 180°C. Place the poached sausages on a greased baking tray and dot them with small bits of lard or butter. Bake for 30 to 40 minutes, turning once, until the casings are browned and slightly crisp.
- Serve warm with a generous spoonful of lingonberry jam and buttered boiled potatoes. Garnishing with fresh parsley adds brightness. This dish pairs well with a sour cream dollop or pickled vegetables for a traditional touch.
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