ciadoncha; ¡cuántos recuerdos - Webpages at SCU - Santa Clara ...

Cooking the sausages. 1984
Photo Lucía Varona
On the third day the sausages are made. They are made with rice, butter, onion,
salt, ground pepper, anise, oregano, cinnamon, blood from the pig, sweet paprika, and
cayenne pepper.
In the morning, the guts that were cleaned on the first day by carefully passing
water and lemon inside them several times are prepared. Then the other ingredients are
mixed with the onion and salt, which was left apart the previous day. Also, the blood that
was separated the first day, which should be liquid, is mixed into this mixture. Upon
mixing it, first ground pepper is added, then the anise, cinnamon and oregano. Enough of
the two kinds of paprika are added and everything is mixed together. The blood is then
poured over, and lastly the butter. Everything is tossed together real well.
A bit of this mixture is fried in a frying pan. This is done to test it and give it the
flavor that one wants. Once seasoned, the intestines are filled. One side of the intestine
is then tied with a special thread to create a sausage and the intestine is then filled more
or less about two quarters. Then the middle and the end are tied. Thus several sausages
are prepared. Once they have been filled, they are cooked.
This day a noodle soup made with cooked bones and fresh bacon is eaten. Also,
some recently made sausage is eaten.
74