Ingredients:

100g oats
100g barley
1 onion
100g pork fat
3 tsp salt
3 tsp ground pepper
1 tsp ground coriander seeds
1 tsp ground mustard seeds
1 tsp finely chopped fresh thyme
1 tsp finely chopped fresh savory
50g dried blood
150ml cold water
Sausage casings

Method:

Cook the barley until soft, drain and leave to cool.

In a large bowl, mix together the oats and barley.

Finely chop 1 onion and cut the pork fat into cubes. Add to the bowl of oats and barley, along with the salt, pepper, coriander, thyme and savory. Mix well.

Mix 50g dried blood with 250ml of cold water and stir into the oat/barley mixture.

Attach a length of sausage casing to a sausage horn or funnel, tying a knot in the bottom.

Stuff the mixture through the horn into the casing.

It's a messy job, best done outside, or in the sink. Avoid over filling the casing, or it will split when being cooked later, as the filling will expand during the process.

Tie the end of the casing, and cook in hot, but not boiling water. If you have a thermometer, you are aiming for around 80 degrees Celsius.

Cook for 60 minutes. Once cooked leave to cool fully.

To eat, slice and fry for several minutes.