Cut the pork shoulder and belly into strips sized for your grinder.

Grind all the meat.

Season the ground meat with salt, black pepper, sugar, alcohol, and garlic.

Mix thoroughly, wrap the meat tightly in plastic wrap, and refrigerate overnight.

The next day, incorporate the egg whites and knead once more.

Stuff the mixture into the beef casings.

Hang the sausages in a cool place to drain for 48 hours.

Smoke the sausages over a blend of beech and cherry wood until they reach the color you like.

Make a vegetable broth with one onion studded with 2 cloves, 3 slices of fresh ginger, 1 carrot, 1 turnip, the white of 1 leek, and a sprig of thyme.

Poach the sausages in the broth at 85 °C (185 °F) for 45 minutes.

Serve the smoked, poached sausages however you prefer.