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Preparation > Cassava Sausage

60% rib, finely chopped with a knife;

40% lightly cooked cassava, cut into cubes;

2.2% salt;

0.25% curing salt;

0.3% garlic;

chives to taste;

parsley to taste;

0.1% nutmeg;

0.1% black pepper.

1) Cut the pork ribs with the fat;

2) Lightly cook the cassava (al dente), let it cool and cut into half cm cubes;

3) Mix all the ingredients well, except the cassava;

4) Add the cassava and mix lightly so as not to break it;

5) Stuff in pork casing 30 to 34;

6) Leave at least 2 hours in the fridge before baking.

Recipe > Cassava Sausage