| Ingredient | Quantity(grams) |
|---|---|
| Pork loin | 1000 |
| Salt | 20 |
| Minced garlic | 15 |
| Instacure#1 | 2.5 |
| Dextrose | 2.5 |
| Red pepper | 2 |
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Preparation > Brazilian calabresa sausage
Clean the meat, removing bones and skin;
Chop the meat and fat into 1 cm cubes;
Grind or chop finely with a knife;
Add all the condiments and mix well until sticky;
Place in pork casing;
Smoke with smoke from burning fruit wood until the inside of the sausage reaches 70ºC;
Cool in ice water;
Store in the refrigerator.
Recipe in portuguese: Linguiça Calabresa 3