Traditional Barley Sausage
|Image © copyright Estonian Private Collection|
|Description :||A traditional barley sausage recipe, served traditionally at Christmas.|
3 kg. ground pork
3 lbs. bacon (ground)
3 pkg. pearl or pot barley (total of 1.35 kg.)
3-4 large onions (chopped)
1/8 cup salt
2 1/4 tsp. pepper
2 1/4 tsp. garlic power
2 1/4 tsp. sage
2 1/4 tsp. thyme
Mix ground bacon and pork.
Soak casings in cold water to remove excess salt. Finally, run cold water through casings. Feed casings into sausage stuffer and fill with mixture to desired size and firmness. Boil each sausage for about one minute. Allow to cool before bagging and freezing.Serving
Gently pierce thawed sausages on all sides with a fork and place the rings on a pan sprayed with Pam vegetable oil. Heat at 375 F for about 30 minutes, or until casings are brown and crisp. Serve hot!Notes
Sheep casing is thinner than pork or beef.
This recipe is supplied courtesy of Irene and Deane Kerbes of Stettler. They are members of the Edmonton Estonian Society.