| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 400 |
| Beef | 400 |
| Pork belly | 200 |
| Red bell pepper | 20 |
| Green bell pepper | 20 |
| Yellow bell pepper | 20 |
| Salt | 16 |
| Powdered garlic | 5 |
| Monosodium Glutamate | 3 |
| Antioxidant(erythorbate) | 3 |
| Instacure#1 | 3 |
| Ground black pepper | 2 |
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Preparation > Brazilian campeira sausage
Cut the meat with a knife into small cubes or ground on an 8mm cutting disc;
Fat chopped with a knife into small cubes or ground on an 8mm cutting disc;
Mix all ingredients well;
Mix well and place in the natural pork casing;
Let it rest for 12 hours in a refrigerated environment.
Bake on the barbecue at a moderate temperature, away from flames.
Recipe in portuguese: Linguiça Campeira