Smoked Sausages

“Popricani Winter Traditions: About Smoked Sausages and Weather Predictions”

The village of Popricani is very close to the city of Iași and is inhabited by warm-hearted people who cherish their local traditions and secrets despite the temptations of urban modernity.

The pig slaughter is an ancient and elaborate ritual in our culture, involving the mobilization of several neighbors and one of the skilled village butchers for the sacrifice of the animal. It culminates in a feast called “pomana porcului,” where all those who participated in the process are rewarded with a delicious meal.

After the slaughter, all the meat is carefully sorted based on what will be prepared: sausages, smoked meat, and more. Alongside Mr. Gogu, our gracious host, we were witnesses to almost the entire process. Furthermore, we learned that the upcoming winter will be similar to the past, with temperatures hovering around +/- 5 degrees Celsius. How does he know this? It is said that the appearance of the pig’s spleen predicts the upcoming winter. If the part of the spleen towards the end is thick, the winter will be harsh, with lots of snow, while the summer will yield a bountiful harvest. On the other hand, if the spleen is thin, the winter will not bring much snow, but it will be colder, and spring will arrive earlier. However, the year will not be as prosperous.

For our smoked sausage recipe, the intestines were cleaned, and the meat and fat from the freshly slaughtered pig, along with basic seasonings like salt and pepper, were set aside.

The next day, Mr. Gogu and his wife minced the meat and prepared everything needed for making sausages. You should know that making sausages is a day-long process in rural households, considering the quantity and the meticulous process that involves the whole family. The meat products obtained from the pig sacrificed for Saint Ignat’s Day were meant to last the family for an extended period, at least until the warmth of summer arrived.

With considerable effort and a lot of hustle and bustle, the sausages were completed and were to be smoked the next day using cherry wood. A fire was lit, and the sausages were hung in the smoker, where they were left for about half a day, with periodic checks. Once removed from the smoker, they were left to cool in the pantry, where they would be stored for a long time, but not before they were tasted and enjoyed, preferably with a glass of homemade brandy.

During breaks, Mr. Gogu presented his impressive collection of native and exotic birds, which he takes care of with great passion. Various native and exotic birds have found a home in Mr. Gogu’s household, and his efforts and dedication have been rewarded with numerous international awards.

As for the sausages, we can say they turned out delicious and will be perfect as an appetizer or served with beans, peas, or any other vegetables you may have in your pantry.

We’d like to thank our hosts from Popricani for allowing us to experience the winter ritual and for their accurate weather prediction, which turned out to be true. Personally, I remember winter days when my grandfather would bring two smoked sausages from the attic, fry them alongside a slice of polenta, and feed us hungry grandchildren who had just returned from sledding