Traditional Barley and Blood Sausage Recipe

This intriguing recipe combines unique ingredients to create a traditional dish that is both hearty and flavorful. The key components include barley, pork blood, and spices, all encased in pork intestines for that classic sausage shape. The preparation involves boiling the barley to softness and sautéing bacon bits to enhance the savory profile. Once the mixture is cooled, it is enriched with spices and fresh onion, then carefully stuffed into pre-cleaned pork casings. Cooking the sausages in boiling water ensures they're properly cooked, with a final pan-searing step for added texture and flavor. This dish is perfect for adventurous cooks looking for something different and is sure to delight diners with its rich taste. The recipe can be perfected with practice and experimentation, allowing for variations with different spices or side dishes. It’s a dish that not only satisfies hunger but also provides a unique culinary experience, deeply rooted in culinary tradition. Enjoy the bold flavors and textures that come with each bite of this memorable dish.

Ingredients

Main Ingredients

• 800 g barley groats
• 1 l pork blood
• 200 g raw bacon
• 1 large onion
• Pork intestines
• 3 l water

Spices

• Salt
• Pepper
• Marjoram

Preparation Time

Total Time: 40 min.

Step-by-Step Instructions

1. Rinse the barley groats thoroughly and cook them in a large pot of boiling water until they turn soft and tender.
2. Dice the bacon into small cubes, removing any skin. Blanch these cubes in boiling water, preferably twice, to remove excess salt and preserve the meat’s tenderness.
3. Mix the bacon bits with the cooked barley, ensuring even distribution of flavors throughout the mixture.
4. Cool the mixture slightly, creating an even temperature for the next steps.
5. Incorporate the pork blood into the cooled barley and bacon mixture, stirring carefully to avoid spills.
6. Add spices: season the mixture with finely ground black pepper, dried marjoram, and salt to your taste.
7. Grate the onion finely and mix it into the filling for a fresh, aromatic boost.
8. Prepare the casings by thoroughly cleansing the pork intestines, ensuring they’re free from impurities and odors.
9. Fill the casings with the blood barley mixture, taking care not to overfill them to prevent bursting during cooking.
10. Secure the ends of each sausage by tying them tightly with string.
11. Gently lower the sausages into a large pot of boiling salted water, ensuring they are fully submerged.
12. Simmer the sausages until they are cooked through, checking by piercing them lightly to see that no blood leaks out.
13. Remove the sausages from the water and allow them to cool slightly.
14. Preheat a pan on medium heat with a small amount of oil.
15. Pan-fry each sausage until the casing is golden and crisp, enhancing the flavor and texture.
16. Serve immediately for best flavor and texture contrast, or allow to cool and store for later consumption.
17. Store leftovers properly in the refrigerator and reheat gently, ensuring the quality and taste are retained.
18. Experiment with various spices such as thyme or bay leaves for personal taste adjustments.
19. Pair the sausages with classic mustard or pickles on the side to complement the savory richness.
20. Enjoy your traditional dish, ideally accompanied by a glass of robust red wine for a full culinary experience.

Tips

• For a vegetarian version, replace the blood with beet juice and use plant-based casings.
• If fresh pork blood is not available, consider using pre-packaged blood for convenience.
• Ensure the casings are thoroughly cleaned to prevent any unwanted flavors.

Nutritions

• Calories: 500 kcal per serving
• Protein: 25 g
• Fats: 20 g
• Carbs: 60 g

Variations

• Substitute barley with quinoa or rice for a different texture and enhanced nutrition.
• Add different spices like thyme or nutmeg for a unique twist on traditional flavors.

Serving Suggestions

• Serve with a side of seasoned boiled potatoes or a simple green salad.
• Complement with a traditional mustard sauce or creamy horseradish for extra zest.

Best Places

• The Sausage Kitchen - Known for its artisanal sausages and classic accompaniments. Location: 25 Old Airport Rd, Helsinki, Finland.
• Blood and Barley - Famous for its unique takes on traditional dishes. Location: 10 Downing St, London, UK.
• Café Kloster - Offers a cozy atmosphere with a selection of hearty sausage dishes. Location: Max-Joseph-Platz 2, Munich, Germany.
• Gastro Sausage House - Renowned for its gourmet sausage selection and rustic ambiance. Location: 430 King St W, Toronto, Canada.
• Die Wurstfabrik - Combines tradition with modern innovation in sausage making. Location: 3rd District, Vienna, Austria.
• Le Boudinier - Specializes in French-style blood sausages and accompaniments. Location: 15 Rue des Filles, Paris, France.
• Rauðhetta - Offers a menu focused on Icelandic delicacies including sausages. Location: Laugavegur 26, Reykjavik, Iceland.
• Salsiccia & Co. - A favorite for tasting a variety of international sausage styles. Location: Viale Lombardia 10, Milan, Italy.
• Der Fleischer - Well-loved for its craftsmanship in traditional sausage recipes. Location: 17 Alexanderplatz, Berlin, Germany.
• El Embutido Real - Celebrated for its rich, authentic flavors and skilled preparation. Location: C. de Atocha 35, Madrid, Spain.