Jelita (Blood Sausage)

Directions

1. When butchering a hog, save the blood, which could be about 1 quart, or use according to how dark you want the sausage to be.
2. Beat the blood well to keep it from curdling.
3. Cook fat jowl.
4. Salt to taste.
5. Cut meat and fat into small cubes.
6. Cook barley so that proportions will be abut 2 parts barley to 1 part prepared meat.
7. Mix the meat, barley, the beaten blood, pepper, ginger, cloves and onion which has been lightly fried in fat.
8. If the mixture is too thick you may add some of the meat stock.
9. Stuff into the casings and cook as you do liver sausage.
10. These may be frozen.
11. Heat in the oven and serve with fried potatoes, onions and sauerkraut.