"2 pounds of cooked chicken or 1/2 pound of boneless chicken breast, raw"
"3.5 pounds of pork fatback"
"3.5 pounds of fresh pork belly"
"1 and 1/2 teaspoons of salt"
"4 teaspoons of white pepper"
"4 teaspoons of muddled Jamaican pepper (optional)"
"2 finely chopped onions"
"6 eggs"
"1 cup of freshly toasted breadcrumbs, soaked in 1 cup of scalded milk"
"2 meters of tripe"
"To cook"
"4 cups of water"
"2 cups of milk"
"To serve"
"1/4 cup of melted butter"
"2 pounds of cooked chicken or 1/2 pound of boneless chicken breast, raw"
"3.5 pounds of pork fatback"
"3.5 pounds of fresh pork belly"
"1 and 1/2 teaspoons of salt"
"4 teaspoons of white pepper"
"4 teaspoons of muddled Jamaican pepper (optional)"
"2 finely chopped onions"
"6 eggs"
"1 cup of freshly toasted breadcrumbs, soaked in 1 cup of scalded milk"
"2 meters of tripe"
"To cook"
"4 cups of water"
"2 cups of milk"
"To serve"
"1/4 cup of melted butter"
"Grind the chicken, pork, and fatback using a fine grind."
"Spread the mixture into a baking dish and season with salt, pepper, Jamaican pepper (if using), and onions."
"Grind again using a food processor or blender."
"Combine the eggs and breadcrumbs with milk that was soaked in advance."
"Beat the mixture with an electric mixer for 5 minutes until it forms a cohesive mass"
"Stuff the tripe by securing it every 15 centimeters."
"In a large pot, combine water and milk
Let it come to a boil."
"Place the sausages in the pot, reduce heat, and simmer for 20 minutes."
"As the sausages rise to the surface, prick them with a needle to release air."
"Drain well and let cool"
"They can be stored in the refrigerator for up to 2 days"
