Make rinds in 2 liters of water 80 min. After 15 minutes add the diced meat, after 1 hour add the chopped liver. When everything is cooked, remove from the clear soup. Add the rolled barley to a quarter of a liter of clear soup at low temperature. Finely turn the meat, liver and rinds, add a little bit of the clear soup, the spices and the rolled barley. Season to taste. Fill the sausage meat into a cloth napkin, form a long sausage and tie the ends. Cook in the remaining clear soup for 20 minutes (do not make!). Tip: Grützwurst is eaten cut into slices cooled or fried with fried potatoes.
Tip: Always use aromatic spices to refine your dishes!