Estonia, EU – Baltic States, Foodstuff, Markets and Companies

"We expect to sell around 300 tons, or around 40% of our annual blood sausage production," Triin Looke, marketing director of the Rakvere meat company, told AFP, reports LETA.

"We have five blood sausage types with different tastes and both in pig and sheep guts. This year we also introduced new type of blood sausage – with pumpkin and pumpkin seeds," she added.

For many rural Estonian families not only eating but also making blood sausage is a Christmas tradition, meaning the actual consumption is likely to be even higher.

"I learned how to make blood sausage from my grandmother and now we're teaching the younger generation how to make it. This year we have had special course at the local cultural centre," said Siina Taal, 72.

Making the delicacy is not for the squeamish, however. "It takes at least a day, the guts of a pig, a liter or a little more of pig blood, meat, pepper, salt, onion," said Taal.

Mixed with a grain porridge, that's enough to produce ten kilos of sausage. "The first thing is to clean the guts and start making porridge, which takes several hours, usually seven or even more," she explained.

"The blood's added at the very end when the porridge is cold enough to be handled. We also add meat and different spices to porridge – every family has its own version. When the mix is cooled down, the filling of the guts starts."

Finally, the sausages are boiled for 15 minutes and are ready to be baked or fried. "Eating blood sausage is a must in Estonia at Christmas," Taal said.