Meanwhile, simmer barley in the soup for about 45 min with the lid closed on low heat until all the liquid is absorbed.
Add cream cheese and vinegar to the still warm barley form and stir immediately. Remove the peel from the salsiz and dice it. Clean leek and cut into very, very fine rings. Mix everything together.
(Can be prepared a few hours in advance, but before serving be sure to add a little liquid – cream, milk or water as well) (*) Salsiz: dry sausage from the canton of Grisons, similar to salami, but drier.