In a medium pot place the pork fat and sauté the scallion for 5 minutes. Add the chard, pork fat from the casings, salt, garlic, bouillon cube, and color. Cook for 5 minutes more. Set aside and cool.

In a small pot, over medium heat place the rice, whole scallion, lard, and salt; sauté for 1 minute. Add 1½ cups of water, bring to a boil and simmer until you can see the rice on the surface. Lower the heat to minimum, cover, and cook for 15 minutes. Uncover, fluff with a fork, remove the whole scallion, and set aside to cool completely.

In a very large mixing bow,l mix the cooked scallions, prepared rice, thyme, cilantro, cimarrón, mint, oregano, and poleo with the blood. The amount of blood is only enough to moisten all the other ingredients; the mixture should be wet but not runny.

Fill the casings with the mixture. Tie carefully with string.

In a large pot place 3½ quarts of water, the 2 bouillon cubes, cilantro, cimarron, oregano, and salt, and bring to a boil. Simmer for 15 minutes.

Drop the sausages into the simmering stock and cook for 30 minutes or until they release clear juices when poked.

Remove from the pot, discard the stock, and set aside to cool. Refrigerate for later use, or barbecue or fry just enough to reheat and serve.