| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 900 |
| Pork fatback | 100 |
| Salt | 15.5 |
| Cold Water | 10 |
| Powdered garlic | 4 |
| Onion flakes | 4 |
| Paprika | 3 |
| Isolated soy protein | 2.5 |
| Instacure#1 | 2.5 |
| Sodium erythorbate | 2.5 |
| Ground black pepper | 2 |
| Powdered bay leaves | 1.6 |
| Red pepper | 1 |
| Fennel seed | 1 |
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Preparation > Brazilian calabresa sausage
Grind the pork into an 8 mm disc;
Roast and crush the fennel seed;
Cut the pork belly into small pieces with a knife;
Mix all the ingredients, except the chopped fat, with the meat;
Add the chopped fat and mix quickly;
Leave it in the fridge for 12 hours;
Place in the pork casing and tie every 60 cm;
Light the sawdust and hot smoke until the internal temperature of the sausage is 75ºC.
Recipe in portuguese: Linguiça Calabresa 4