| Ingredient | Quantity(grams) |
|---|---|
| Beef | 400 |
| Pork leg | 400 |
| Pork Belly | 200 |
| Cold Water | 50 |
| Salt | 15 |
| Instacure#1 | 2.5 |
| Parsley and chives | 1 |
| White wine | 1 |
| Ground black pepper | 1 |
| Cayenne pepper | 1 |
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Preparation > Beef sausage
Beef cut with a knife or ground into 8mm;
Pork cut with a knife or ground into an 8mm disc;
Mix all ingredients until the meat is sticky;
Place in natural pork casing;
Let it rest for 12 hours in a refrigerated environment.
Recipe in portuguese: Linguiça de picanha