Black sausage (1)
Archived Articles 17 Dec 2007 Eva VabasaluEWR
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At the Kembi talu in South Surrey the end of November is the time for making blood sausages. Barley is cooked, onion and pork fat chopped up, salt and marjoram added and all mixed together with some certified blood.

In the Kembi kitchen we set to work cutting rolls of string into 4-inch lengths. Then we rinse the cow intestines and cut what may be a mile or so into two feet long strips. The intestines are attached to the nozzle of the sausage machine spout while a second person scoops the mixture into the funnel of the machine and turns the handle so that sufficient mixture shoots out and fills the casings. Five to six women do the tying, a knot at each end and several in between to form links after flattening the sausage somewhat to allow for expansion during cooking. The work enables the women to laugh and gossip as they work. The links, after being pricked, are then cooked in boiling water. If they are formed properly none will burst. Later the little treasures are draped over a rack to cool down and later popped into an oven to be baked until they are black, shiny and crackling. The workers enjoy a lunch of these sausages served with lingonberry sauce, pickled pumpkin and boiled potato.

This scenario is repeated many times during the season in the Kembi kitchen. Kärtu can’t say exactly what quantity of white and black sausage she makes each year, but to give some idea she cooks up approximately 50 lbs. (23 kilos) of uncooked barley. The sausages are sold at the Pensioner’s Annual Bazaar at Eesti Kodu in Vancouver.
 
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