Pölsa

Instructions

1. Rinse 40 g of pearl barley under cold water until it runs clear. Put it in a small heavy saucepan with 300 ml of beef broth, bring to the boil, then cover and simmer on the lowest heat for 35 minutes, until the grains are swollen and soft but the pan is still soupy. Top up with a splash of water if it dries out.
2. Lower 60 g of pork liver into the simmering barley for the last 10 minutes of that time. Keep the broth at a bare tremble, boiling makes the liver grainy. Lift the liver out with a slotted spoon when it is firm and just cooked through with no red at the centre, and set it on a board to cool slightly. Leave the barley and broth in the pan off the heat.
3. In a small frying pan over medium-low heat, melt 1 tsp of the butter and sweat 40 g of finely chopped onion for 5 minutes, stirring, until soft, glossy and without colour.