| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 600 |
| Pine nuts | 200 |
| Bacon | 200 |
| Cold Water | 100 |
| Salt | 20 |
| Antioxidant(erythorbate) | 8 |
| Ground white pepper | 3 |
| Instacure#1 | 2.5 |
| Pork casing | 0.1 |
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Preparation > Brazilian Paranaense sausage
Grind the meat with 5mm;
Bacon chopped into 0.5cm cubes;
Cooked pine nuts and chopped into 0.5cm cubes;
Mix all ingredients except the pine nuts;
Add the pine nuts, mix and place in the natural pork casing;
Let it rest for 12 hours in a refrigerated environment.
Recipe in portuguese: Linguiça Paranaense