Blood sausage

Ingredients for 4 servings:

• 500 g pearl barley, groats
• 1 liter broth, possibly instant
• 200 g bacon, green, diced
• 200 g pork (belly meat), diced
• 200 g onion(s), diced
• 1 tsp white pepper, ground
• 1 tsp marjoram, shredded
• 1 tsp savory, dried
• 1 cup blood (pig’s blood)
• Salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Dead Grandma

First, cook the grits in the broth for 30 to 40 minutes. This is best done in a pressure cooker. Fry the bacon and pork belly and sauté the onion in the broth until translucent. When the grits are ready, mix the onions with the pork belly, bacon, and spices. Season with salt and let cool slightly, then add the blood and mix well. Now transfer the mixture to a greased, ovenproof dish and bake in the oven at 200°C for 30 minutes. If you have the opportunity, you should try the following: Stuff the sausage in natural casings (cal. approx. 30). Let it simmer in hot water at 80°C for one hour. Before eating, we fry the grits in the casing in rendered fat from diced pork belly.