300g pearl barley (not cooked)
150g porridge oats
200g back fat, diced small
500g onions
600g skin and fat from a boiled pigs head (like you would do it for brawn). Use the meat from the head for pork pies
6 tsp salt
Spices (I used black pepper, nutmeg and ginger and then added smoked paprika and a bit of port to the 2nd half)
Sausage skins
Fry the onions gently until soft then put in the blender with the fat and skin from the head until a smooth paste.
Mix everything together in a large pan or bowl
Fry a small amount of the mixture and taste for seasoning. It will be a bit weird but better than tasting the blood raw!
Fill the skins by taking about 60cm lengths and tying string on one end then filling with a funnel
and tying the other end off with another piece of string.
Put in to a large pan of water at about 80C and cook for about 30 mins until when you prick with a needle it comes out brown not red.
When cooked cool on a rack and then refrigerate or freeze.
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