Maischelen (Pork Innards on the Net)

Cook the rolled barley until soft. In the meantime, coarsely chop the giblets and meat, chop or put through a meat grinder. Season with the crushed garlic cloves, spices and herbs, add a little beef broth and process into a smooth, malleable mass. If necessary, add a little pagan flour or breadcrumbs to make the mixture easier to knead. Form loaves from the mixture, wrap in a dabbed pork net and bake in plenty of hot lard until crispy golden brown. Serve hot with roast potatoes and sauerkraut or sour turnips.

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