| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 700 |
| Pork fatback | 300 |
| Cold Water | 150 |
| Red wine | 30 |
| Salt | 20 |
| Red pepper | 5 |
| Minced garlic | 5 |
| Hot paprika | 4 |
| Red dye(powder) | 4 |
| Cayenne pepper | 3 |
| Antioxidant(erythorbate) | 3 |
| Instacure#1 | 2.5 |
| Fennel seed | 2 |
| Monosodium Glutamate | 1 |
| Pork casing | 0.1 |
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Preparation > Calabrian red pepper sausage
Grind the meat to 8 mm;
Roast and crush the fennel seed;
Cut the pork belly into small pieces with a knife;
Mix all the ingredients, except the chopped fat, with the meat;
Add the chopped fat and mix;
Leave in the fridge for 12 hours;
Place in the pork casing and tie every 60 cm;
Hang in the smoker and cook at 60ºC for 1 hour with the chimney open;
Close the chimney and raise the temperature to 70ºC for another hour;
Light the sawdust and raise the temperature to 75ºC and maintain it until the sausage reaches an internal temperature of 72ºC.
Recipe in portuguese: Linguiça Calabresa