Cook lean and fat head meat until quite soft. Set aside part of the broth for later. Allow the meat to cool. Mince lean head meat with rind, liver, roasted onions and half of the fat Goder. Cut the other half into small cubes. Add rolled barley, eggs, garlic and spices and a ladle of the fat head soup. Mix well to make a smooth mixture. Incorporate a little more head soup if needed. Pour into pork casings (very loose) and pierce with a needle. Scald in lightly salted water at 80 °C for about 30-40 minutes and cool in cold water. When using later, first warm in water and then fry carefully in lard.
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