| Ingredient | Quantity(grams) |
|---|---|
| Beef ribs | 1000 |
| Cassava | 150 |
| Cold Water | 100 |
| Parsley and chives | 50 |
| Salt | 16 |
| Red pepper | 2.5 |
| Chimichurri sauce | 2.5 |
| Ground black pepper | 2.5 |
| Instacure#1 | 2.5 |
| Pork casing | 0.1 |
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Preparation > Beef rib sausage
Cook the cassava quickly, without softening it too much.
Cut into small cubes and freeze;
Cut the meat into small cubes with a knife;
Mix all ingredients well, except the cassava;
Let it rest for 12 hours in a refrigerated environment;
Add frozen cassava;
Mix and place in natural pork casing;
Let it rest for 12 hours in a refrigerated environment.
Recipe in portuguese: Linguiça de Costela Bovina