To cook porridge of well washed barley with salt, pepper, finely chopped onion and smoked fatty meat. Barley should be boiled until soft but not overcooked.

In the cool, or rather warm porridge add blood and herbs. All is well peremeshaem.

Before stuffing the colon need to inflate to check integrity.

Stuffing sausage with a special funnel, which is put on one end of the intestine. It is easy to do on the table.

Stuff the sausage loosely, otherwise they will burst when boiling. Bandaging can be arbitrarily thread. I used a soft "darning"

Here we are out of sausage.

Boil the sausages in salted water for 10 minutes at low boil. Before cooking be sure to pierce each sausage with a needle. Readiness is checked by puncture: fluid flowing at a puncture, should be transparent. Sausages should be dense and dark.

Before giving on a table to cool sausages and remove them from the thread. Now they need to fry in a skillet in the fat or in the oven. When roasting to make sure the sausage does not burst. Serve with potatoes baked in the oven, and stewed cabbage. On the side are good pickled apples or pumpkin. Traditionally, the sausage is served on the table, putting the plate a little cranberry-Apple jam. Bon appetit!!!