| Ingredient | Quantity(grams) |
|---|---|
| Pork shoulder | 550 |
| Cheddar | 235 |
| Pork fatback | 150 |
| Jalapeno pepper | 65 |
| Cold Water | 50 |
| Salt | 10 |
| Instacure#1 | 2.5 |
| Antioxidant(erythorbate) | 2.5 |
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Preparation > Cheddar and pepper sausage
Ground meat on 8mm disc;
Cheddar cheese, chopped into 0.5cm cubes;
Pork fat ground into 5mm disc;
Finely chopped jalapeño pepper;
Mix all ingredients except cheese;
Add the cheese and mix quickly;
Place in natural pork casing;
Let it rest for 12 hours in a refrigerated environment.
Recipe in portuguese: Linguiça Suína com Cheddar e Pimenta