Make a dough of cornmeal and wheat flour and water. Roll it out in thin, round cakes; cook quickly in a pan that has not been greased, then roll in a cloth to keep soft and warm.
Grind sausage, add grated onion, Worcestershire sauce, and fill the warm cakes with this mixture. Roll them when filled, and pour over them a sauce made of drippings into which two tablespoons of flour have been smoothed. Add soup stock, tomatoes, vinegar, Spanish pepper sauce.