1 kg boiled barley groats
3-4 cloves of garlic
sweet vernal grass
500 ml blood
1. Cut the lard into small pieces and melt them in a hot pan.
2. Pour the lard into a bowl and add groats, blood, chopped garlic, sweet vernal grass and salt. Mix well.
3. Tie a knot in one end of the casing and start filling it through the other end. After the casing is full, tie the other end.
4. Put into the oven to roast.
5. Serve with lingonberry jam and sour cream.