It is the time of year to make sausages

   It all started with 3 home grown pigs of approximately
200 kg or a little over 440 lbs each. They were huge and
they are supposed to get even bigger than that.

  They worked very hard for 2 days butchering the pigs
and dividing the meat and parts into categories. The
majority of the meat was used to make sausages and
other parts were prepared for storage.

   I have left out the beginning stages of the process and
the first picture shows the guys mixing the ingredients
into about 120 lbs of meat. They wouldn’t tell me the
exact portions of the paprika … etc. They said it was a
secret.
  
   After it is all mixed then it is time to make the
sausages. In the next picture you can see the
machine they use and a sausage in the process
of getting filled. That is a cow intestine that is
being filled.
  
  The next picture shows the finished product,
a proud looking sausage.
  
  It is more than making sausages, it is also a social
event where everyone participates.
  
  Also there is another important ingredient
in the whole process. That is a little of the
homemade moonshine ‘Tuiska’. (I am not sure if I
spelled it correctly).
  
  Everything goes smoothly with 'Tsuika'.