| Ingrediente | Cantidad (gramos) |
|---|---|
| Pierna de cerdo | 800 |
| Barriga de cerdo | 200 |
| Tripa de cerdo | 50 |
| vino blanco | 20 |
| Ajo molido | 15 |
| Sal | 15 |
| Pimenton | 4 |
| Pimiento rojo | 3 |
| Sal con nitrito(6%) | 2.5 |
| Antioxidante (eritorbato) | 2.5 |
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Preparación > Salchicha de pimiento rojo
- Grind the meat using a 10mm cutting disc or chop finely with a knife;
- Mix the ground pork together with the salt, sugar, pepper, paprika and garlic.
- Add the white wine and mix well until all the ingredients are well incorporated.
- Let the mixture rest for 30 minutes in the refrigerator;
- Place the mixture in pork casings, measuring 28 to 32 mm.
- Bake on the barbecue at medium temperature, away from the flame to avoid bursting.
Recipe in portuguese: Linguiça com pimenta calabresa