Slaughter a pig; immediately collect the blood; add the vinegar and a little salt to prevent coagulation;
moisten the stale bread with a little milk and add to the blood;
in a bowl, combine the pork fat, chives, chili pepper, thyme, bay leaves, bay rum and pepper to make a paste;
blend in the blood and bread mixture;
wash the casings and rinse in water and lemon juice; fill them with the stuffing mixture; form links approximately every 12 cm.