The last job was to make the sausages.
The holy trinity of Hungarian sausages are:
Kolbász is the best. More care than I would have thought went into making sure the ingredients were carefully weighed and that the right percentages of fat, rice, and ground pork were mixed.
The most delicate task was one of the last: to make sure the casings don't break when the meat is injected into it. I might have overheard some non-colloquial Hungarian when the casing broke in the middle of being filled.
Everyone was exhausted at the end of the day. I was, too, though I only stirred rice. (I did stir the rice very, very well, I should add.)