maj bura kårne dela osu de hrbât, dela pršute
slanina
såra
popâr ân pråh
åpa de ålj
vir
(1) Tot čelji mik kusičure če-s buri de mânkå se obrežę.
(2) Ånč je slanina de stopi ši vire måst.
(3) De kând av jelj obrežit maj bura kårne dela osu de hrbât, dela pršute ši čå, ku čå kårne se lukra kobasice.
(4) Akmo se va čisto spezęj kårna neka se štije kât rem pure såre.
(5) Maj majånće se pure såre, atunče se pure popâr.
(6) Atunče se zalę ku vir ši ku ålj neka såra...-Ku åpa de ålj.
(7) Popâr se pure ašå ân pråh, ân lik.
(8) Akmo-j prva vota puso ântru kobasice vir, såra po de, po de åpa ši popâr ši akmo se čåsto zmišę.
(9) Maj mânje do ure odstoji.
(10) Atunče dupa čå se pote nadeži, månće neg če se nadežę se ânka o vota promišę.
(11) Måcele č-av kumparåt akmo le va zreži na metâr ši dvajset de påtru kolåč fåče ši atunče vor nadeži.
(12) Atunče se pure måca prla kråj... Ǻnč se cire neka nu skåpa afåra e česta åt va vrti...-Ši porivuj pomålo.
(13) Čåsta-j maj važno neka nu puknę, e kât va veri tot se va na kråju pojdi.
the best meat around the spine, [and] the ham
bacon
salt
ground pepper
water boiled with garlic
wine
(1) You cut all the small good pieces [of meat] that are good to eat.
(2) Here is the bacon for melting, so you get lard.
(3) After you have cut all the best meat around the spine, the ham, and so on, you make sausages out of it.
(4) Now, we'll simply weigh the meat to decide how much salt to add.
(5) First you add salt; then you add pepper.
(6) Then you pour the wine and garlic... the water in which we boiled the garlic.
(7) You add the pepper, like this, ground, a little bit.
(8) Now, for the first time, we added the wine, half of the salt, half of the water [in which garlic was boiled], and half of the pepper to the sausages, and now, you mix.
(9) It should stay like this for at least two hours.
(10) Now, after that, you can start stuffing [the meat into the casings]; before you begin the stuffing, you need to mix [the meat] one more time.
(11) They'll cut the casings [lit., pork tracts] they bought into lengths of one meter and twenty [centimeters], in order to make four circles and then start the stuffing.
(12) Then, you pull on the casing all the way... You hold it here, so it doesn't escape, and the other guy will start turning... And you push slowly.
(13) The most important thing is that it doesn't break, but whatever you end up making, it will all get eaten in the end.
