1. Soak the barley in the stock or water overnight. 2. Let simmer in this liquid for one hour. 3. Discard remaining liquid and let cool. 4. Grind the meat and lard coarsely twice. 5. Mix very thoroughly with the barley and spices. 6. Test the seasoning (fry a sample). 7. Add more spices if necessary. 8. Stuff the casings relatively loosely and twist every 10 inches. 9. Tie every second sausage with thin kitchen cord. 10. Cut inbetween, forming pairs. 11. Hang and let dry in a draughty place, just below room temperature (55-65 F). 12. If it is not available, room temperature will do. 13. Try one sausage after four days. 14. If you want a more sour taste, let hang for another three days. 15. Freeze the sausages, and even better, cold-smoke them lightly first. ---------------------------------------------------------------------------
Nutrition
Ingredients
