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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 > Beef rib sausage