| Ingrediente | Cantidad (gramos) |
|---|---|
| Pierna de cerdo | 800 |
| Barriga de cerdo | 200 |
| Sal | 15 |
| Sal con nitrito(6%) | 3 |
| Glutamato monosódico | 0.5 |
| Comino | 0.5 |
| granos de mostaza | 0.5 |
| Ajo molido | 0.4 |
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Preparación > Salchicha Mettwurst
Refrigerate the meat well and grind to 3 mm.
Mix all ingredients, kneading until a homogeneous dough forms.
Place in the pork casing (28 - 32) in the shape of a horseshoe.
Hang and leave for 24 hours in a cool, airy place.
Cold smoke for 3 days.
It can be consumed immediately as a pâté, fried in oil, left to dry over time or refrigerated until it turns into salami.
Recipe in portuguese: Mettwurst Blumenau