To begin, cook the pearl barley in lightly salted water until tender but still firm, about 25 to 30 minutes. Drain thoroughly and let cool. Excess moisture will compromise the sausage texture, so ensure the grains are dry before mixing.

In a frying pan, melt the lard over medium heat. Add the finely chopped onion and sauté gently until golden and translucent. Allow to cool before combining with other ingredients to avoid cooking the blood prematurely.

In a large bowl, combine the cooled barley, cooked onion, diced pork belly, marjoram and allspice. Season generously with salt and pepper, mixing thoroughly to distribute the ingredients evenly.

Slowly pour the pork blood into the barley mixture, stirring continuously to avoid clotting. The consistency should be loose but cohesive, like thick porridge. Taste and adjust seasoning if needed before proceeding.

Rinse the hog casings several times under cool water and run water through them to remove any residual salt. Soaking in warm water for 30 minutes softens them for easier stuffing.

Using a sausage stuffer or a funnel, gently fill the casings with the blood mixture, leaving a few centimetres of space at both ends. Avoid overfilling to prevent bursting during cooking. Twist or tie into 15 to 20 cm lengths.

Bring a large pot of water to just below simmering point, around 80°C. Poach the sausages gently for 15 minutes, ensuring the water does not boil. This sets the filling without causing the casings to burst.

Preheat your oven to 180°C. Place the poached sausages on a greased baking tray and dot them with small bits of lard or butter. Bake for 30 to 40 minutes, turning once, until the casings are browned and slightly crisp.

Serve warm with a generous spoonful of lingonberry jam and buttered boiled potatoes. Garnishing with fresh parsley adds brightness. This dish pairs well with a sour cream dollop or pickled vegetables for a traditional touch.