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  • 3 lb. pork butt
  • 1 1/2 lb. pork liver
  • 1 medium onion
  • 1 c. barley
  • salt and pepper
  • 3 Tbsp. ground allspice


  • Cook meat, onions and spices together.
  • Soak barley overnight.
  • When meat is cooked, take out and let cool.
  • Strain the juice the meat is cooked in.
  • Drain and rinse barley.
  • Cook the barley in the meat juice.
  • Add more water as the barley cooks.
  • Meantime, grind up the meat and when barley is cooked add meat to barley, stirring constantly so not to scorch.
  • When well heated take off burner.
  • Serve with eggs and toast for breakfast.
  • Can be frozen several weeks.

Categories: Grain  Main Dish  Pork  Scandinavian  Stove 
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