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Without Blood Sausage, It Just Wouldn’t Be Christmas


christmas_customs_verivorst"WE Estonians believe all kinds of things," said Ell Tabur, a beaming blonde, her arms plunged to the elbow in a tub of barley, onions, blood and marjoram. Ms. Tabur was among about 30 Estonian-Americans who gathered on a recent Saturday to make traditional blood sausage for Christmas Eve at the New York Estonian House (Eesti Maja), a cozy town house near the mouth of the Midtown Tunnel.

Ms. Tabur, who came to the United States as a baby in 1949, had been waxing lyrical about the Estonian love of meat, especially the onion-laced patties called hakklihakotletid, or more familiarly, kotlet.

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