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Sausage porridge grandma's way

updated

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Ingredients for 3 servings:

  • 1 pork heart(s)
  • 125 g pork belly
  • Salt
  • 125 g pearl barley
  • pepper, black
  • ½ tsp clove pepper
  • 1 pinch(s) thyme

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cut the pork heart in half, removing the inner and outer skin and cartilage. Wash the heart and pork belly, add them to approximately 250 ml of boiling, lightly salted water, and cook for about 90 minutes. Remove the meat, let it cool, and mince it. Top up the cooking broth with water to make 1 liter of liquid. Bring to a boil and stir in the pearl barley. Reduce heat to low until the pearl barley swells (about 30 minutes), then stir in the minced meat and season the sausage mixture with salt, pepper, clove pepper, and thyme.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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