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Tanguvorst · barley sausage
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Tanguvorst · barley sausage, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Tanguvorst · barley sausage. Tanguvorst · barley sausage, a dish from Estonia (verivorst). Here is the whole thing, one move at a time.
On screen. Tanguvorst · barley sausage
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Tanguvorst · barley sausage, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Tanguvorst · barley sausage. Tanguvorst · barley sausage, a dish from Estonia (verivorst).
On screen. Tanguvorst · barley sausage
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out dry pearl barley, pork tenderloin, yellow onion, dried oregano, kosher salt. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Wide skillet, Scale, Spatula, Timer.
On screen. Wide skillet · Scale · Spatula
Scene 5 · step · 7s
Step 1
Shot. Tanguvorst · barley sausage: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Tanguvorst · barley sausage. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh dry pearl barley, pork tenderloin, yellow onion, dried oregano, kosher salt, black pepper, neutral oil. Tanguvorst · barley sausage is cooked in Estonia as its own dish. Cook barley, mix it with pork and onion, and pan-fry the cakes. This skips blood sausage and keeps the grain and pork. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Tanguvorst · barley sausage: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Tanguvorst · barley sausage is cooked in estonia. Also called verivorst. Scrape the browned bits up with the liquid. That fond is the sauce.
On screen. Tanguvorst · barley sausage is cooked in…
Scene 7 · step · 7s
Step 3
Shot. Tanguvorst · barley sausage: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Tanguvorst · barley sausage, until the edges take a little color. Sauté means movement. If the food sits still the whole time, it is steaming.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Tanguvorst · barley sausage: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Sauté 11 min in real time.
Voiceover. Add the remaining weighed foods and cook Tanguvorst · barley sausage at medium-high heat, pan about 375°F / 190°C. Start checking at 11 minutes. Tanguvorst · barley sausage is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Add the remaining weighed foods and… · Sauté 11 min
- 🇪🇪 EstoniaNorthern Europeestonia-verivorst-not-estonia-verivorst-not-9
Step 5
step · estonia
Scene 9 · step · 6s
Step 5
Shot. Tanguvorst · barley sausage: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Tanguvorst · barley sausage, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Tanguvorst · barley…
- 🇪🇪 EstoniaNorthern Europeestonia-verivorst-not-estonia-verivorst-not-10
Step 6
step · estonia
Scene 10 · step · 7s
Step 6
Shot. Tanguvorst · barley sausage: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Tanguvorst · barley sausage for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in estonia, with the sauce or garnish that belongs to it. Film Tanguvorst · barley sausage in this shot order and no other: hands shaping a loaf or patty; the fridge shelf where the plate will chill; wide on the cold pan before the heat; the lid lifted for one quick look. Slate words for the editor: hearthside, birch, sable, ladle, gloss, emberfold, windowlight, pebble, hearth, caramel.
On screen. Rest Tanguvorst · barley sausage… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Tanguvorst · barley sausage is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Tanguvorst · barley sausage looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Tanguvorst · barley sausage turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Tanguvorst · barley sausage, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 372 calories, with 27.5 grams of protein. Pai marks it Moderate.
On screen. 372 kcal · 27.5 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Tanguvorst · barley sausage
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Tanguvorst · barley sausage from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.