Blood sausage with pearl barley

I have always been treated to this sausage in Belarus. I've been looking for a recipe for a long time, but I couldn't find it. But recently I found it in an old cookbook in the section of dishes of Estonian cuisine. I like this kind of food, maybe you will like it.
So,
let's start cooking. Take pearl barley. Rinse it and put it in a saucepan. Pour water to it and put it on the fire. After the water boils, cook the pearl barley until half-cooked. Drain the water and cool the cereal. Then add bovine blood to the croup. Add salt, pepper, and your favorite spices. Then wash, peel and chop the onion. Put it out and add it to the previously cooked pearl barley. Take a pork ham, cut it into cubes and fry it in a frying pan. Mix the ham with pearl barley. Take pork intestines and stuff them with the prepared mixture. Fix the ends of the sausage. Next, put it in hot water and cook for 15 minutes. Then put it in the oven for a few minutes. They eat such black pudding as an independent dish, and with side dishes, the most common of which is fried potatoes.
Bon appetit!