| Ingredient | Quantity(grams) |
|---|---|
| Pork neck | 800 |
| Pork fatback | 200 |
| Cold Water | 50 |
| Salt | 16 |
| Minced garlic | 5 |
| Ground black pepper | 3.5 |
| Instacure#1 | 2.5 |
| Antioxidant(erythorbate) | 2.5 |
| Pork casing | 0.1 |
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Preparation > Brazilian toscana sausage
Cut with a knife or grind the meat to 8 mm;
Mix all ingredients except cheese;
Leave in the fridge for 12 hours;
Place in the pork casing and tie every 15 cm;
Roast on the barbecue;
Recipe in portuguese: Linguiça Toscana