sausage making

Bansko

172 (a) tovà gu vìkamè gu smɛ̀nka tovà što sè razrɛ̀žuva

We call it “smenka” – that part that you cut out ...

174 (a) ut kurèmo i se podadà crevàta podadà

... of the stomach so that the intestines appear. They come –

175 (a) podadè se kulàk mastà pɤ̀rvu povedè bàbata

they come into view, first the leaf fat. The old woman pulls it out –

176 (a) bàba si ìma da da razbìra tìa rabòti

there's old women who understand [how to do] these things –

177 (a) povedè bàbata kulàk u mastà

the old woman pulls out the leaf fat in the lard,

178 (a) ta izvàdi crevàta ta crevàta i mìeme

then brings out the intestines. And we wash the intestines

179 (a) z gorèšta vòda su sapùn' sus ucèt sus sìčku

with hot water, with soap, with vinegar, with everything [we have]

181 (a) da sà izmìeni ùbuù ta nafpàame vèč'e kɤ̀rvəvìci

so that they [get to] be really clean. And then we stuff blood sausages.

182 (a) odɛ̀lno zejrè si ìma za kɤ̀rvəvìcitè ә rìbicìte

There's separate sorts of stuffing for the blood sausages. The parts of meat

183 (a) za kɤ̀rvəvìci si ìma udɛ̀lnu bɛ̀liɤ dròp ә ә sɤrcètu

[that go into] blood sausages are separate – the lungs, then the heart,

184 (a) takvìa mèš'č'ini i krɤftà im za kɤ̀rvəvìci̥te̥

such bits of meat plus the blood – [it’s all] for the blood sausages.

186 (a) a pa pò ùbavìte krɛ̀šč'inì se nafpàva: bàbici stàrec kàzvame

But the nicer bits of meat are for “babitsi” (tripe), what we call “starets” –

188 (a) i šužùci tkà tavà napràime i pòsle slanìnatà se razrɛ̀žuva

and [for] sausages. So, that's what we make. And then the pig fat is cut up,

Glavanovci 3

70 (b) togàva bèxa zaklàli prasètata vèče i dàvaxa sušenìci

They’d already slaughtered pigs at that point, and were giving sausages.

Vladimirovo 2

94 (a) ɤ̀ tvà e tvà e bàbata dèk mu vìkat tùmbakɤ

Oh, that’s – that’s “baba” (sausage), what they call tripe.

95 (a) čer červàta da napḷ̀nime sɤs mesò ə segà mèj à

When we fill intestines with meat. Now they use skin pouches

96 (a) tegìva sme gi re go rèžeme na sìtno na mrɤ̀fčici

but back then we cut [meat] up very small, into tiny chunks –

97 (a) na mrɤ̀fčici i napḷ̀nime bàbata sɤs màlko lùkčec

into chunks, and we fill the sausages with it, and some bits of onion

98 (a) čùšcici narèžime i mesòto i a napḷ̀nime i i sɤšìjeme

and bits of pepper, we cut up the meat, and fill them, and sew it up,

99 (a) i koto jɤ vàrime màl tɤ tɤkà da ne è

and when we boil it a bit [we need to take care] that it’s not –

100 (a) da sa spùka e nə sè glèdat da ɤ takà

that it doesn’t break. You have to keep watching it.

101 (a) i jə dṛžìme na navisòko natùrame ta prez zìmata se exè

And then we keep it – we put it up high so that during the winter – Ah!

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sausage making

Bansko

Glavanovci 3

Vladimirovo 2