Directions:
- Soak the barley in the stock or water overnight.
- Let simmer in this liquid for one hour.
- Discard remaining liquid and let cool.
- Grind the meat and lard coarsely twice.
- Mix very thoroughly with the barley and spices.
- Test the seasoning (fry a sample).
- Add more spices if necessary.
- Stuff the casings relatively loosely and twist every 10 inches.
- Tie every second sausage with thin kitchen cord.
- Cut inbetween, forming pairs.
- Hang and let dry in a draughty place, just below room temperature (55-65 F).
- If it is not available, room temperature will do.
- Try one sausage after four days.
- If you want a more sour taste, let hang for another three days.
- Freeze the sausages, and even better, cold-smoke them lightly first.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2669.55 Kcal (11177 kJ) | ||
| Calories from fat | 2138.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 237.61g | 366% | |
|---|---|---|---|
| Cholesterol | 349.2mg | 116% | |
| Sodium | 4590.58mg | 191% | |
| Potassium | 1596.46mg | 34% | |
| Total Carbs | 70.69g | 24% | |
| Sugars | 62.48g | 250% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 62.57g | 125% | |
| Iron | 3.2mg | 18% | |
| Calcium | 75.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 258.74 Kcal (1083 kJ) | ||
| Calories from fat | 207.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.03g | 366% | |
|---|---|---|---|
| Cholesterol | 33.85mg | 116% | |
| Sodium | 444.94mg | 191% | |
| Potassium | 154.73mg | 34% | |
| Total Carbs | 6.85g | 24% | |
| Sugars | 6.06g | 250% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 6.06g | 125% | |
| Iron | 0.3mg | 18% | |
| Calcium | 7.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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