The original white blood sausage recipe

Ingredients to make the original white blood sausage:

• 1 kg lean pork, finely chopped
• 2 kg onion, finely chopped
• 12 garlic cloves, finely minced
• 1 kg pork jowl, finely chopped
• 2 gr of nitrifying salt
• 12 eggs
• 3 gr of ground white pepper
• 24 gr of fine salt
• pork tripe
• A few sprigs of finely chopped parsley

How to make the original white blood sausage:

1. Mix the meat with the onion, the garlic, the parsley, the two types of salt and the pepper.
2. Let stand for a couple of hours and add the beaten eggs (incorporate more eggs if necessary as it should be a very fine dough).
3. After this time, knead well and let rest for a few moments.
4. Meanwhile, wash the casings and leave soaking in water with vinegar (3/4 parts of water and 1/4 of vinegar). Then reserve them in salted water.
5. Fill the dough with the help of a funnel. Portion and link.
6. This sausage can be air-dried or smoke-dried and eaten fried.