Verivorst

Ingredients

For the Sausage:
1 lb (450 g) pork shoulder, finely ground
1/2 lb (225 g) pork liver, finely ground
1/2 lb (225 g) pork fat, finely ground
1 cup pearl barley
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon ground allspice
1 teaspoon dried thyme
1 teaspoon caraway seeds (optional)
Salt to taste
Sausage casings, soaked and rinsed
For Cooking:
2 cups beef or pork broth

Instructions

Prepare the Barley

Cook the pearl barley according to package instructions until tender. Drain and set aside.

Prepare the Sausage Mixture

In a large bowl, combine the ground pork shoulder, pork liver, and pork fat.

Add the cooked pearl barley, chopped onion, minced garlic, black pepper, allspice, thyme, caraway seeds (if using), and salt. Mix well until all ingredients are evenly combined.

Stuff the Sausage Casings

Rinse the sausage casings under cold water and soak them according to package instructions.

Stuff the casings with the sausage mixture using a sausage stuffer. Twist the sausages into 6-8 inch links and tie the ends securely. Prick any air bubbles with a needle.

Cook the Sausages

In a large pot, bring the beef or pork broth to a simmer.

Add the sausages and cook gently for about 30-40 minutes, or until they are cooked through. Be careful not to let the broth boil too vigorously, as it can cause the casings to burst.

Cool and Store

Remove the sausages from the broth and let them cool.