Verivorst is a traditional blood sausage and the country's national dish. It is a typical winter meal, usually served during the Christmas festivities, when piles of verivorst sausages are roasted together with potatoes and pork. The sausage consists of pig's blood, pork, barley, onions, allspice and marjoram.

All of the ingredients are stuffed into a pig's intestine, and the sausage is typically accompanied by butter, sour cream, and sauerkraut on the side. For the best experience, verivorst should be topped with a zesty compote made from cranberries or lingonberries.

Although cooking with blood might seem strange, there are varieties of verivorst in many other cultures and cuisines such as the Spanish morcilla, French boudin noir, and Irish black pudding.