Summary

Ingredients

• 1 heart (s) pork
• 125 g pork belly
• salt
• 125 g pearl barley
• Pepper, black
• 0.5 teaspoon ½ clove pepper
• 1 pinch (s) thyme

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Instructions

1. Cut the pig heart, cut out the inner and outer skins and cartilage.
2. Wash the heart and pork belly, pour into approx. 250 ml boiling, lightly salted water and cook for approx. 90 minutes. Remove the meat, let it cool and turn it through the meat grinder.
3. Fill up the broth with water so that you have a liter of liquid. Bring to the boil and pour in the pearl barley. Let the pearl barley swell over low heat (about 30 minutes), then stir in the twisted meat and season the sausage pulp with salt, pepper, clove pepper and thyme.