22. Sausage-stuffer. The making of the popular porridge-sausage in Tihany was as follows: blood, marjoram, paprika and salt were added to the cooked corn porridge. It was well mixed and then stuffed into the colon on a thick-tube sausage-stuffer. The pressing-rod was pushed to the chest and the filling was pushed out into the intestine. The ends of the stuffed intestines were tied with hemp thread and then cooked on a low heat.