On a sunny day, a fire is lit at the edge of a forest. The sausage is wrapped in cabbage leaves, butcher paper, newspaper or aluminium foil and placed directly on the burning embers to cook. It is then served with potatoes, salad, bread as well as other treats including a glass of white wine and a spoonful of mustard to bring out all the delicious flavours of the meat. On a particular day every year local farmers would set about clearing away trees and other vegetation that encroached on their land.
They would bring a sausage with them, which they would cook on a huge fire made from the trees and bushes they had felled. Forest rangers recommend that the fire should be lit in a spot far from young trees and the pit surrounded by stones. Social practices. Top of page. Homepage Main navigation Content area Sitemap Search. Main Navigation Living Traditions. Unternavigation Back Back Homepage Traditions search. Next image Previous image.
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