In Estonia, "verivorst" (blood sausage) is very similar to Finnish "mustamakkara". It is sold and eaten mostly in winter, being a traditional Christmas food. At that time there is a large variety of "verivorst" in stores, ranging in shapes and sizes. "Verivorst" is usually cooked in an oven, but sometimes also fried in a pan. "Verivorst" is often eaten together with lingonberry jam, but occasionally also with butter or sour cream. Another similar dish is called "verikäkk" (blood dumpling). The popularity of "verikäkk" has decreased during the past decades (possibly because of its less appealing commercial appearance) and has mostly been substituted by "verivorst".