| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 900 |
| Pork belly | 100 |
| Cold Water | 20 |
| Salt | 15 |
| Powdered garlic | 4 |
| Instacure#1 | 2 |
| Sodium erythorbate | 2 |
| Ground black pepper | 2 |
| Onion flakes | 2 |
| Powdered bay leaves | 1.6 |
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Preparation > Brazilian Toscana sausage
Cut very finely or grind the meat and fat into 8mm;
Mix the meat and other ingredients well;
Place in natural pork casing;
Twist into segments of the desired size;
Let it rest for 12 hours in a refrigerated environment;
Bake on the barbecue.
Recipe in portuguese: Linguiça Toscana 2