Cut the pork shoulder and pork belly into strips according to your meat grinder's instructions

Run all the meat through the meat grinder

Add the salt, pepper, sugar, spirits and garlic to the ground meat

Knead the sausage mixture, cover it with plastic wrap and leave it in the refrigerator overnight

The next day, add the egg whites and knead the mixture again

Stuff the mixture into the beef casings to form the sausages

Leave the sausages to drain for 48 hours in a cool place

Smoke the sausages over a mix of beech and wild cherry wood until they reach the color you want

Make a vegetable broth with an onion studded with 2 cloves, three slices of fresh ginger, a carrot, a turnip, the white part of a leek and a sprig of thyme

Cook the sausages in the broth at 85°C for 45 minutes

Serve the smoked, cooked sausages however you like