| Ingredient | Quantity(grams) |
|---|---|
| Pork shoulder | 700 |
| Pork leg | 300 |
| Cold Water | 75 |
| Bread crumbs | 75 |
| Chilli pepper | 30 |
| Chili pepper | 10 |
| Olive oil | 10 |
| Chopped parsley | 10 |
| Coriander seed | 5 |
| Red pepper | 5 |
| Ground black pepper | 5 |
| Salt | 5 |
| Powdered garlic | 3 |
| Brown sugar | 3 |
| Cayenne pepper | 3 |
| Thyme | 3 |
| Instacure#1 | 2.5 |
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Preparation > El diablo sausage
5mm ground meat;
Finely chopped peppers and parsley;
Mix the condiments;
Mix the bread crumbs with the olive oil and add to the meat;
Let it rest for 12 hours in a refrigerated environment;
Place in natural pork casing;
Let it rest for 12 hours in a refrigerated environment.
Recipe in portuguese: Linguiça El Diablo