| Ingredient | Quantity(grams) |
|---|---|
| Beef | 850 |
| Hard cheese | 380 |
| Cold Water | 150 |
| Milk heavy cream | 150 |
| Pork fatback | 150 |
| Dried tomato | 36 |
| Onion | 20 |
| Chopped scallion | 20 |
| Chopped parsley | 20 |
| Salt | 16 |
| Red pepper | 10 |
| Milk | 5 |
| Minced garlic | 5 |
| Sodium erythorbate | 2.5 |
| Sodium tripolyphosphate | 2.5 |
| Instacure#1 | 2.5 |
| Ground black pepper | 2.5 |
| Onion flakes | 2 |
| Powdered bay leaves | 1 |
| Pork casing | 0.1 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Brazilian cuiabana sausage
Cut the meat into small cubes with a knife;
Cut the cheeses into small cubes;
Mix all ingredients well, except the cheese;
Let it rest for 12 hours in a refrigerated environment;
Add the cheese and mix quickly;
Place in natural pork casing;
Let it rest for 12 hours in a refrigerated environment.
Recipe in portuguese: Linguiça Cuiabana 2