Estonian Blood Sausage

Gross...I know!


1250 g barley grouts

750 g meat (bacon)

200 g onions

salt, pepper

marjoram, oregano, caraway

½ l blood

about 10 metres intestines

Put washed grouts into hot salted water and boil to half-soft. Cut
bacon into little pieces and fry it with sliced onion until they are
light yellow, add to the grouts and boil until the mixture is soft.
Let the mixture cool and add blood and seasoning. Fill the 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. Serve with fried bacon, cowberry or cranberry jam or
pumpkin salad.