Sour Sausage From Roros

1) Soak the head and barley separately in cold water at least 24 hours.

2) Simmer the meat until it nearly falls off the bones, about 2 hours. Remove all meat and grind.

3) Cook the barley in the meat broth until tender, about 30 minutes. Add the suet during the last 10 minutes.

4) Combine ground meat, seasonings, barley and suet, mixing well.

5) Stuff the sausages and tie at 15 cm (6") intervals.

6) Dip the sausages in boiling water to cook the casings, about 3 minutes.

7) Hang the sausages in a warm room, about 20 C (60 F). 3-4 days to turn sour. Then refrigerate.

8) Fry in a hot skillet without added fat. The sausages are supposed to fry in their own fat until they are crispy and golden.

9) Serve with boiled potatoes and mashed rutabagas. Makes about 90 sausages.