Blood Sausage Recipe

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==Description==
Blood and barley sausage, similar to what the English diplomatically call 'black pudding' due to its colour. In Estonia, this is traditional Christmas food, and is served with a red, berry jam.
An older tradition of Estonians was to make white sausage; later blood sausage became popular. White sausage has the same ingredients, except for blood. 
==Ingredients==
* 1250 g barley grouts (wet weight) 
* 750 g meat (bacon)
* 200 g onions 
* salt (according to taste)
* pepper (according to taste)
* marjoram, oregano, caraway 
* ½ litre blood
* about 10 meters bowels 
==Directions==
# Cook washed grouts into hot salted water and boil to half-soft. 
# Cut meat into little pieces and fry it with sliced Onion until they are light golden.
# Add to the grouts and boil until the mixture is soft. 
# Now let the mixture cool and add blood and seasoning. 
# 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.
# Put the sausages into lukewarm water and boil them slowly for about 30 minutes. 
# Cool the ready sausages quickly down and keep them in a cold place. 
# Bake or fry before serving. Before frying, put the sausages into warm water. 
=== Serving ===
Serve with fried bacon, cowberry or cranberry jam or pumpkin salad.
Category:Estonian Meat Dishes
Category:Blood sausage Recipes
Category:Barley Recipes
Category:Bacon Recipes
Category:Onion Recipes