Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Marjoram | not in our table | 0 |
| Caraway | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1250 g barley grouts
- 750 g meat (bacon)
- 200 g onions
- Salt (According to taste)
- Pepper (According to taste)
- Marjoram, oregano, caraway
- ½ l blood
- About 10 meters bowels
Directions
1. Cook washed grouts into hot salted water and boil to half-soft.
2. Cut meat into little pieces and fry it with sliced onion until they are light golden.
3. Add to the grouts and boil until the mixture is soft.
4. Now let the mixture cool and add blood and seasoning.
5. Fill the bowls (intestines) with the mixture but not hard because blood and grouts swell when the sausages boil. Tie the ends of the sausages with soft string.
6. Put the sausages into lukewarm water and boil them slowly for about 30 minutes.
7. Cool the ready sausages quickly down and keep them in a cold place.
8. Bake or fry before serving. Before frying, put the sausages into warm water.
Serve with fried bacon, cowberry or cranberry jam or pumpkin salad.