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In Estonia, around Christmastime, they begin to fill up the meat counters, black and smooth. Just piles of them. When Christmas comes, everyone roasts pork and potatoes, makes sauerkraut, and serves them with blood sausages. And it wasn't until I had them as apart of this ritual that I began to understand. Blood sausages are a celebration of the pig's life and the bounty it brings. When the animal's life is ended, nothing should be wasted. In Estonian, they are known as verivorstid , which literally means 'blood sausages. The making of blood sausage in her family is nothing new, and has a certain lore. Early on, I was regaled with a story of my father-in-law answering the doorbell in with blood up to his elbows--opening the door to a couple of surprised members of the International Police. With shocked faces, the Interpol agents were able to regain their composure long enough to state their business following up on someone who had rented the house and evaded taxes on an RV. The measured response--'let me just get this blood off my hands'--was about the perfect, and only, way to respond. My problem was finding pig's blood. It's illegal to sell it these days, at least to the public. I called butchers all over Chicago and between here and Bloomington, Indiana, who all gave me the same answer. I even got close with a pig farmer in Southern Indiana who ended up backing out at the last moment for fear of retribution. What was I, buying illegal arms? Have you ever read Stuart Dybek? He's a wonderful Chicago writer who writes magical stories about urban life. Looking for this blood, I thought back to his story called 'Blood Soup' about a couple young kinds looking all over Chicago for duck's blood to make a traditional Polish soup for their dying grandmother, as she believes it will cure her. There's something very strange and dangerous about calling around asking for animal blood. There's an understanding between parties that something serious is at stake. I know you're expecting all the gory details, or for me to go on about the gross-out factor. But blood sausage is actually really natural and wonderful when you think about it. While I admit that the concept might be frightening, this is one of those foods that will really surprise you once you taste it. Meaty without the texture, not at all metallic like you might imagine if you've ever sucked on your cut finger, deep and rich. Similar preparations exist all over Europe--black pudding in England and Ireland, boudin noir in France, morcilla in Spain--each made of blood mixed with grain to hold the sausage together. Eventually, I had to settle for beef blood, which is legal to buy and sell. Why beef blood is okay but pork blood isn't, I couldn't say. But I was assured that it would behave just about the same way, and Paulina Meat Market, who sold me a gallon of the stuff, said it's what they use for their own blood sausages. I picked it up on the day we left town--it was frozen--along with a tub of hog casings for making the sausages themselves. The next day, armed with a funnel, we spent the day boiling barley, sauteing salt pork with onions, stuffing the casings, and poaching them in water. A couple days later, we crisped up the sausages in the rendered fat from a gorgeous leg roast until they were hot and steaming and crisp all over. All blood sausages have some kind of grain in them to give the sausage some shape and absorb some of the blood. In Estonia, they use barley. First, bring a large pot of salted water to boil and boil it for about 45 minutes, until tender. It will take a while so get that started right off. These are going to provide the main flavor of the sausage, and you want the pieces small enough to fit nicely into the casing, but not so small that you can't taste them. After making these, I think the belly would be a better cut. Combine all the pork in a saute pan with plenty of room for it all -- cook in two pans if necessary. Start it over medium-low heat with a splash of water. This bit of water will help the fat begin to render from the pork, so that it will become its own cooking medium. Once the fat begins to render, increase the heat to medium and continue cooking as the pork begins to brown. At some point, you'll notice that substantially less steam is coming out of the pan, and it's doing more sizzling. This means that most of the water has left the pan and you're ready to add the onions. Toss them in and continue cooking until the onions are soft and browned. Altogether this sauteeing process should take a half hour or more. When the barley is tender, drain it and transfer to a large bowl. Add the dried marjoram and salt, then scrape in the cooked pork and onion mixture. Make sure to get all the fat from the pan into the bowl, as that's extremely important for good flavor. It's a good idea to throw some of the barley into the pan to soak up the last of the good juices and bits. Stir the pork and barley and spices together well and allow to cool. Taste for seasoning--it should be at a salt level you'd like your sausages to be. In a little while you'll add the blood, and then you can't taste it for salt anymore. Make sure the barley mixture is completely cool before pouring in the blood, otherwise you risk coagulating the blood and ruining everything. Pour it in and turn it into the barley carefully. You don't want to jostle it around too much and create foam. The nice thing about working with such a liquid-y sausage is that an expensive sausage stuffer isn't necessary. Also, most of the risks of sausage-stuffing don't apply: You don't need to worry about working the meat too much and thereby making it dense and unappetizing, and you don't need to worry about the filling getting too warm so the fat emulsifies. First, get a large pot of water simmering on the stove, which will be used to poach the sausages, the first half of their cooking. All you need, really, is a funnel and some kind of round implement to push the blood mixture through it. The handle of an ice-cream scooper worked particularly well. The funnel was from the hardware store. First, you need to prepare the casings. They should we rinsed very well and soaked in a couple changes of water before using. To begin, take a stuffing and work one end of it open so you can get a finger inside. This next part is a little obscene, but necessary: holding the end of the casing open, blow into it to inflate it completely. Don't put your lips on it! Just blow into it from a distance of a couple inches. Next, fit it onto the funnel's tube and hold it firmly there. It's easier with two people: one to hold the casing to the funnel, the other to scoop the mixture into the top. One person needs to push it down into the casing, while the other works the mixture down the casing so it doesn't clog up near the top. The casings should be filled less than three-fourths full and not bulging. When they cook the filling will expand, and if it's too full it could burst during the poaching process. This can be rather disastrous with such a viscous sausage filling. Leaving plenty of empty casing on both sides, wrap a short length of kitchen twine tightly across both open ends and tie a tight square knot. Lower them carefully into the simmering water, ensuring it's not boiling and set a timer for 15 minutes. If the sausages float, they probably have an air pocket. After 5 minutes, once the blood has had time to coagulate, puncture the air pocket carefully with a pin or small knife. The sausage may leak a little bit, but it will repair itself once the escaping blood coagulates in the hole. After 15 minutes, remove the sausage carefully and allow to dry. It can now be cooled and refrigerated for two or three days until the final cooking, or used immediately. The final stage of cooking is essential, where the sausages crisp up in the oven. The contrast of textures--crisp skin with smooth interior--is hugely pleasurable, and a large part of the sausages' success. Traditionally, a large roast of pork will be served at the same time. Christmas was a time of festivity, and so Estonians would wait to slaughter a pig until then, serving both a roast and the sausages, plus sauerkraut, and roasted potatoes. The accumulated fat and juices from the pork roast are the ideal medium in which to cook the sausages, which is what you see below. However you could also roast them separately with plenty of lard and perhaps some thin slices of salt pork or bacon draped over them. They need about an hour at F. We had a huge tray of sauerkraut with apples and a slow-roasted fresh ham, and of course the potatoes. There is something eternal about the combination of pork, potatoes and sauerkraut. The flavors were good enough to build the cuisines of half of Eastern Europe--rich pork, creamy potatoes, the deep tang of sauerkraut. The blood sausage fits right in. They are meaty in the way the pork isn't, and it's welcome. Blake and Nick live in Chicago and have written for The Paupered Chef and other publications since Newer Post Older Post Home. The Paupered Chef. Syndicate Atom 1.

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For over 30 years, The Fabulous Thunderbirds have been the quintessential American band. Co-founder Kim Wilson, the sole original member, still spearheads the group as it evolves into its newest incarnation. The guys we have now are able to do that. The band continues to tour extensively, in both the U. Wilson is currently writing songs on his own, with band members and other writers. In fact, Muddy Waters called Wilson his favorite harmonica player and vocalist. For Kim Wilson, the musical journey started in Goleta, California. At 17 he began playing the harmonica. In search of other musicians who shared his love of the blues, Wilson headed to Minneapolis. He stayed there for a year and a half, playing locally, before moving to the burgeoning music scene of Austin, Texas. It was there that he met Jimmie Vaughan and they founded the T-Birds in In , The Fabulous Thunderbirds released their first self-titled album. Primarily blues influenced, it became a cult classic. Jimmie Vaughn left in but Wilson kept the group going, incorporating keyboards into the guitar-driven sound. Kim moved back to California in , continuing to cultivate the T-Birds music. Youtube Youtube Youtube Youtube www. Eric Steckel is an American blues singer, guitarist, songwriter, and record producer. In an era where pedalboards, laptops and samples have become commonplace, Eric Steckel goes against the grain and harkens his listeners back to the days when great guitars were played loudly through great amps. He brings an energy and passion to the stage that never disappoints and is a must see for fans of vintage guitar rock. Eric then spent the following years filled with marquee festival dates and sold-out concert tours in Holland, Germany, Belgium, and Italy. Eric released several critically acclaimed live and studio albums throughout his teens and young adulthood. In , after years on the road, Eric again entered the studio to record a powerful modern Blues record. In , Eric embarked on a quest to record a fully transatlantic studio album with some of the finest producers, engineers, and musicians he knew. As a master musician and multi-instrumentalist, Vanessa Collier, weaves funk, soul, rock, and blues into every powerful performance and she is downright impressive. With soulful vocals, searing saxophone, and witty songwriting, Vanessa is blazing a trail, racking up an impressive arsenal of honours, and has already singled herself out as an artist of distinction and one we would all do well to watch. Killer stuff. While still completing her degree, Collier landed a position touring with Joe Louis Walker for a year and a half before Joe encouraged her to strike out on her own. And strike out she did. These days, Collier spends much of her time on the road, performing at some of the most prestigious music festivals in the world. Youtube Youtube Youtube www. Up-tempo numbers are body-shaking tent revival-esque, while her sorrowful bluesy numbers walk a redemptive road from sadness towards elation. Now you can witness with your own eyes and ears the high spirits of Sheryl Youngblood, when she is touring Estonia and Finland with a Helsinki-based band Highway. Ultima Thule is probably the most important Estonian blues rock band of all times. Youtube Facebook. Henri Herbert is a piano-playing phenomenon. He is recognised as one of the most important exponents of boogie woogie and blues piano in the world. He has been hired for a return performance in Nice for later this year. After the dissolution of The Jim Jones Revue, Herbert embarked on a solo career and has released several albums under his own name. All these releases were accompanied by numerous international tours. Herbert was invited by The Lewis Family to play. Youtube Youtube www. Almost every style of music has been played on it for the past 70 years. To celebrate this beautiful event, a number of Estonian Strat players will gather on the Augustibluus stage to enjoy together this great achievement of human culture, which the Stratocaster undoubtedly is. Youtube Youtube. Thanks to the festival guests, this year Bluule will also be celebrating 10 years of performances at Augustibluus Festival, to honor the festival and loyal audience. Bluule will take the stage with a unique lineup of ten members and the perfomance will take longer than their usual program. Exactly who among the beloved performers will appear in the cozy cinema hall of the Haapsalu Cultural Center on the evening of August 1st will be revealed already in May, when Bluule will open the cards for its small anniversary, one by one. Bluule is a word and format specially created by Georg Merilo for Augustibluus. In turn, Bluule was born from the series of poetry concerts, the Romantic Poetry Program, which also has a rounder number — 15 years this summer. I Shot a Man was born in , out of a stubborn determination to take blues music from its origins and play it as if it were born today. The result is a sound that is essential, unfinished, unpolished, close to the world in which the blues was born, when instruments were few and rusty, but in the midst of that scrap metal, those musicians were able to give birth to melodies so pure that they became universal. The absence of bass guitar forces the trio to invent new arrangements, to rethink rhythmics in a constant dialogue between percussion and a hundred-year-old fingerpicking. Domenico De Fazio — electric guitars, resophonic, backing vocals Manuel Peluso — lead vocals, electric guitar, acoustic guitar Simone Pozzi — drums, percussion, backing vocals. Youtube Youtube Facebook. During his career, he has performed at numerous festivals both on this side and across the Atlantic Ocean, including the highly prestigious New Orleans Jazz Festival. He has also accompanied several artists from abroad such as J. The result gives weight to the notion of Americana while breaking away from the trappings of nostalgia. The duo adds to the mix a handful of personal compositions, reminding us that Southern music, largely inspired by its Native American and African heritage, owes much to its European roots. Guitarist, singer, and producer Mathis Haug has been a mainstay of the European scene for more than two decades. He has recorded six albums under his own name for the Dixiefrog and Nueva Onda labels, as well as an EP produced in Memphis. Guitarist Benoit Nogaret has been influenced by American popular music since he was a child. Hailing from a musical family, he was encouraged by his father to take up the guitar and rapidly became a much sought-after player, on stage and in the studio. This initial collaboration in the studio, entitled Sitting on top of the world , has been hailed by many Blues, Folk and Country specialists. This success has paved the way for a radiant and spirited stage program. Their polyphonic, call-and-response approach to the guitar duet formula is a fitting celebration of American music art form. I look forward to meeting you guys down the road in real life someday. Finnish actor Teijo Eloranta founded this swinging and good-minded blues band in The musicians of Maisteri T. The band plays all their songs in Finnish. It is said that this band really creates a frenzied spirit on their gigs. This is a stupendously good record. Such great blues is made in Finland. With a voice and mind full of nuances, Hedvig Hanson has moved more and more inward in time, preferring quieter and smaller concerts. Having 30 years of experience as a singer, performing with various ensembles, from a duo to a big band, having also had her share of international success, she has released 16 albums and received a lot of recognition. Her voice is full of feminine sensuality and motherly tenderness. Hedvig has remained faithful to the timeless, soulful music of the old school, rather than going along with the technicality and external effects of modern times. Marek Talts is a guitarist who plays in various bands and projects with a musical focus on rhythm music and improvisation. For Marek, it is exciting to participate in music projects that combine different musical styles. He is happy also to participate in bands playing Christian worship music. Marek has studied music at the Tallinn Music School and at the Viljandi Academy of Culture of the University of Tartu, where he also works as a teacher. It is in their hometown Viljandi that Hedvig and Marek meet to rehearse and discuss things of the world. A similar worldview binds and contributes to making music. The duo loves to perform different kinds of music — swing, blues, ballads and also world music inspired songs. A solemn Sunday it will be. Toomas comes to Augustibluus with a special plan to go back to his roots, and the key here is the blues. Namely, it will be a bluesy fusion of blues, funk, soul and rock, as well as electric jazz and reggae music. This kind of sound mediates deep emotions, among which you can also hear the influences of prog music and, of course, blues. The following solo album, which is already in the making, will be in the key of blues, and at Augustibluus you will hear how the musician opens himself to the audience and tells his story through his very personal approach to the music and guitar. Blues-rock group Crosswood was established in early spring of by a group of musicians from southern Estonia Tartu who had previously played in many legendary Estonian bands such as ROSTA Aknad and Suuk. YouTube YouTube. These musicians need no further introduction to the Estonian music connoisseur, and it is certain that this collaboration will resonate with every true blues enthusiast at the Augustibluus festival. Unfortunately, he himself no longer actively gives concerts, but his work has influenced many musicians, with whom we decided to give a few good tribute concerts to honor one of the best bands of all time. Emma and Vahur were friends and close creative collaborators, which makes this musical journey particularly personal and intimate. Rooting to the swamps, bogs, forests and lakes of Finland and Estonia, South of Savoy gives a new touch to the American southern rock. As well as a full programme of original music, the band includes favourites from both the golden era of the last century and the contemporary blues world. In , Vello Jurtom called up a small group of former musicians to jam once a week for fun. Mati Vaarmann, the owner of the Stanford Music studio, offered shelter to the jammers and still does so kindly. For more than a year, alto saxophonist Kalle Klein has been the fifth member of the team. The band has appeared at several Estonian blues festivals and even at Jazzkaar, the biggest jazz festival of Estonia. Coverage — sounds like Powerage and works like TNT! Youtube Youtube Youtube Facebook. Born in the muddy delta of Loimijoki river the band follows the best traditions of the Mississippi Delta blues. The band plays both original tunes and borrowed favorites. Good mood and fireworks guaranteed! The trio plays their own songs and covers the way they ought to be played; loud, with energy and passion. These dedicated musicians and rockabilly lovers got together to enjoy playing music and bring joy to the audience. In August the band appeared at the 25th anniversary of the legendary Sildajazz festival in Norway. In The Swamp Shakers welcomed two new band members — a year old Magic Marc who is a young talent and a true virtuoso guitar player and a professional and charismatic drummer Mr. Facebook Youtube. CryBaby is a blues rock band from Tartu that has been active for over 30 years. No More Fridays, rock band from Estonia, is more than just musicians making music. The desire and love for sounds that has never been created before is what makes this four piece creation memorable. You will find yourself wondering in the middle of Woodstock festival by listening their album and seeing them perform live makes you believe there are witches and fairies involved. And maybe you are right. Rock has never sounded so magical. It is full of emotions and thoughts of what was, what is and what will be. There is Truth in it for everyone, You just have to find yours as they did theirs:. Used to play it a lot with different bands while living in Estonia. Facebook YouTube. Sulev has been attending August Blues for at least 25 years, the last five of them also on stage, Alexandra will perform at the festival for the third time. All members, some of them hobbyists, have decades long experience in performing in various Estonian bands. The band plays their own compositions as well as some covers from great masters of the past, while also promoting Estonian rock and blues classics, appreciating also the Estonian language. The Tomahawck Brothers is a cultural sensation. The foundation of all pop music. The main credo is to play all the notes. External beauty and glamour are extremely important to us! Beauty will save the world! For Airi Allvee, blues has always been the foundation upon which she has built everything in her versatile career. Facebook YouTube YouTube. Out of great love for the rich soil from which all known rhythm music has sprung, or is on its way, it is not considered much to remove all the superfluous bells and whistles to dig deep to inspect the blues rhizomes. Carlos Ukareda is the son of Raul Ukareda, an outstanding singer, guitarist and songwriter, who is considered by many to be the future hope of Estonian music and whose breakthrough to the world stage is only a matter of time. Enn Vei Blues Band came together in Pulling the strings will be Plaaditurg, a regular gathering of Estonian record collectors. T-Birds Tribute Band is a bunch of friends that has been playing rhythm and blues in various formations for many years. Besides that, Evelin is a huge blues fan and an outstanding singer. Even at anniversary Augustibluus, Reigo has far more than one job, becoming a DJ is perhaps the most unexpected of them. 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