Trèipen

Ingredients

 * head, lungs, kidney and tongue of pork
 * 2 cooked cabbages
 * 4 raw onions
 * 3 or 4 slices dry bread (soak in water meat was cooked in)
 * 1˝ handful salt
 * ˝ handful pepper
 * small handful herbs

Directions

 * 1) Cook the head, lungs, kidney and tongue of pork until done.
 * 2) Save the water it was boiled in.
 * 3) Remove bones and grind.
 * 4) Grind and add: 2 cooked cabbages, 4 raw onions, 3 or 4 slices dry bread (soak in water meat was cooked in), 1˝ handful salt, a handful pepper and a small handful herbs.
 * 5) Add pig's blood (about 3/4 litre) and 3 or 4 cups water meat was cooked in and mix well.
 * 6) Fill casings with mixture.
 * 7) Then cook rings of Trèipen in boiling water in open kettle.
 * 8) Sausages are done when clear juice spurts out when they are punctured with needle.
 * 9) Hang sausages to cool.
 * 10) When ready to use, heat well in frying pan or in oven.