Blood sausage similar ingredients, is also eaten in Bosnia, Croatia, Serbia, and Slovenia during winter time, usually with sauerkraut and cooked potatoes. In Romania, the traditional "sângerete" (from "sânge", "blood" in Romanian) is made from shoulder butt pork meat, pork blood and a filler such as pre-boiled rice seasoned with pepper, garlic and basil. It has many regional variants, but the most common are the "sângerete" from Transylvania. Similarly, in Czech cuisine, "jelito" is made from second-rate pork, pig's blood and peeled barley; the stuffing served by itself, unformed, is called "prejt". In Denmark, "blodpølse" is made from pigs's blood and suet,
Barley grains in quantity produced (141 million tonnes) behind maize, rice and wheat. The Old English word for 'barley' was "bære", which traces back to Proto-Indo-European and is cognate to the Latin word "farina" "flour". The direct ancestor of modern English "barley" in Old English was the derived adjective "bærlic," meaning "of barley". The first citation of the form "bærlic" in the "Oxford English Dictionary" dates to around 966 CE, in the compound word "bærlic-croft". The underived word "bære" survives in the north of Scotland as "bere", and refers to a specific strain of six-row barley grown there. The word barn,