Sausage is a thing here. You know, buterbrod (bread, butter, cheese, sausage– or some combination of that).
So, I mentioned to Vitaliy’s mom that I’d like to try making sausage. There are just a lot of chemicals added to the store sausage. And I knew people here did magic like this, like making your own sausages.
She wasted no time. She arrived yesterday with washed pig colons (she washed them, Thank her for doing that!) and her manual meat grinder.
I supplied the chicken breast and pig meat. She cut everything into small pieces. At first, I didn’t understand why she did this– I though, shucks, the meat grinder will mix it all up, why are you cutting it? But then I realized that you have to feed already-mixed-up stuff through the grinder right into the colon so it feeds into the colon in mixed up chunks and not huge chunks of chicken, then huge chunks of pig, etc.
So, our recipe was diced chicken, diced pig meat, garlic–pressed, salt and pepper. (I want to experiment with more spices later, but this was a calm recipe suitable for children’s stomachs.)
She set up the grinder on the table. We split the work–one grinds and ties the thread on the ends of the sausages, the other feeds the meat into the grinder and guides the filling of the colon. I said I would grind and tie. But we needed to wait for the KievEnergo guy to come and check out our electricity counter… Then we could get started. It’s a process better not to stop until it’s done.
Here’s how it went:
Putting the colon onto the grinder so the meat could feed through (while gradually pulling the colon off the grinder as it fills).
Woo Hoo!!! Grinding is fun!
Then I pricked holes in the colons (so they wouldn’t puff up and explode while boiling). Then they boiled for an hour.
Then she fried them, then we ATE! We didn’t eat all of them, but I see that they can disappear pretty fast around here. Tastes great!
And there we go!