Any question about how to make this recipe? Please, leave a comment with your question.

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 > Dry cured hot sausage