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Blood Sausage with Pearl Barley

A great pick for a dinner party — unusual and full of flavor!

Maria KruusAuthor avatar
Recipe author
Blood sausage with pearl barley
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 13 g
Fats 31 % 17 g
Carbohydrates 44 % 24 g
295 kcal
GI: 100 / 0 / 0
  • I was always served this sausage when I visited Belarus. I hunted for the recipe for a long time without luck, until I recently turned it up in an old cookbook, in the Estonian section. I love this kind of food, and maybe you will too. So let's get started. Take the pearl barley, rinse it, and put it in a saucepan. Cover with water and set it over the heat. Once the water boils, cook the barley until it's about halfway done. Drain and let it cool. Stir in the ox blood, then season with salt, pepper, and your favorite spices. Wash, peel, and chop the onion, sauté it, and stir it into the barley. Cut the pork fatback into cubes, fry it in a skillet, and mix it in with the barley. Stuff the prepared mixture into pork casings and tie off the ends. Drop the sausage into hot water and simmer for about 15 minutes, then finish it in the oven for a few minutes. This blood sausage is good on its own or with a side dish — fried potatoes are the classic choice. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Fatty pork - 333  kcal/100g
  • Pork, lean meat - 357  kcal/100g
  • Pork, lean roast - 184  kcal/100g
  • Pork chop, bone-in - 537  kcal/100g
  • Pork cutlet - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Wild boar ham - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Pearl barley - 340  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Dry spices - 240  kcal/100g
  • Pig's blood - 216  kcal/100g
  • Pork casings - 602  kcal/100g

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