| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 500 |
| Pork belly | 500 |
| Salt | 20 |
| Minced garlic | 10 |
| Ground white pepper | 2 |
| Ground nutmeg | 1 |
| Antioxidant(erythorbate) | 1 |
| Instacure#1 | 1 |
| dehydrated parsley | 0.5 |
| dehydrated chives | 0.5 |
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Preparation > Cotechino Skin Sausage
How to prepare Cudiguim, Codeguim or Cotechino:
Remove the skin from the belly and ham, reserve the meat and fat and cook the pig skin in boiling water or until the skin is tender;
With the skin hot, grind on an 8mm cutting disc;
Grind the meat and fat on an 8mm cutting disc;
Mix the ground ham and skin well;
Add to the meat and mix well all the seasonings, salts and additives;
Place in natural pork or beef casing, shaped like a horseshoe;
Twist every 20 cm and tie the ends with string.
To consume, boil in beans for 15 minutes or cook in water for about 15 minutes. You can also bake the cudiguim in the oven or grill at a medium/low temperature to prevent it from bursting.
Recipe in portuguese: Cudiguim