| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 450 |
| Pork shoulder | 450 |
| Pork belly | 100 |
| Water | 40 |
| Salt | 20 |
| Red wine | 10 |
| Fennel seed | 5 |
| Red pepper | 5 |
| Hot paprika | 3 |
| Ground black pepper | 3 |
| Antioxidant(erythorbate) | 2.5 |
| Instacure#1 | 2.5 |
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Preparation > Dry cured hot sausage
Grind the meat and belly into 6mm or cut into very small pieces with a knife;
Mix all ingredients until sticky;
Let it rest for 12 hours in the fridge;
Place 32mm to 36mm in beef casing;
Tie every 30 cm in the shape of a horseshoe with culinary string;
Let it rest for 12 hours in the fridge;
Hang for at least 10 days in a cool, well-ventilated environment;
Recipe in portuguese: Linguiça Calabresa Curada apimentada