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,

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Recommended Model for Citations

Bulgarian Dialectology as Living Tradition [2016] (http://www.bulgariandialectology.org, visited on 1 March 2016)
Babjak 1: 13-15. In: Bulgarian Dialectology as Living Tradition [2016] (http://www.bulgariandialectology.org, visited on 1 March 2016)

by Dr. Radut