The sausages and beef should be very well washed, cut into small pieces and place in a bowl with some water.
Then a mug of vinegar and add some salt.
Wash them well again with the liquid until they are clean. If necessary, repeat this procedure several times.
Then do it in a pot, cover with cold water and when the water boils, take them out and clean them again with cold water.
Put them one more time in a pot with fresh water, add the onion (in pieces), two cloves of garlic, the bay leaf and peppercorns.
Let them cook for about 4 hour and set aside to be baked the next day.
Put some oil in a pan, two chopped garlic cloves, the chopped onion and cook until soft and golden brown.
Add the smoked ham.
Cut the red sausage into very small pieces and fry lightly.
Once done, add a teaspoon of sweet red pepper powder and immediately the pan from the heat.
Of "Corns" are placed in a clay pot, the removal of the onion, garlic and bay leaf with which they were cooked the day before.
Add the mixture (with ham and red sausage, etc.) to.
Cover with 1 / 2 L water, add the black sausage, and a little pepper.
Cook over low heat for about 45 minutes.
Serve in the same pan in which they were cooked.