Verivorst

Ingredients9

• fresh pig's blood500 ml
• pearl barley200 g
• fatty pork300 g
• onion1
• salt2 tsp
• dried marjoram1 tbsp
• ground black pepper1 tsp
• ground allspice1 tsp
• natural sausage casings2 m

Method

1. Rinse the pearl barley, cover it with water, and simmer until tender, about 30 minutes, then drain.
2. Finely chop the pork and onion.
3. Stir the blood, barley, pork, onion, salt, marjoram, pepper, and allspice into a thick, even mixture.
4. Rinse the casings, stuff them firmly but not tightly, and tie into links.
5. Simmer the sausages gently in water for about 20 minutes, until firm and cooked through.
6. Cool slightly, then pan-fry or bake until the skins are browned before serving.