| Ingredient | Quantity(grams) |
|---|---|
| Lamb | 900 |
| Pork Belly | 100 |
| Cold Water | 25 |
| Salt | 15.6 |
| dehydrated parsley | 5 |
| Onion flakes | 4 |
| Powdered garlic | 3.6 |
| Isolated soy protein | 2.5 |
| Instacure#1 | 2.5 |
| Sodium erythorbate | 2.5 |
| Ground black pepper | 1.6 |
| Powdered bay leaves | 1 |
| Red pepper | 0.3 |
| Pork casing | 0.1 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Lamb Sausage
Meat chopped with a knife into small cubes or ground to 8mm;Fat chopped with a knife into small cubes or ground to 8mm;
Mix the meat well with all the ingredients until sticky;
Leave it in the fridge for 12 hours;
Stuff in natural pork casing or lamb natural casing;
Let it rest for 12 hours in a refrigerated environment before baking.
Recipe in portuguese: Linguiça de Cordeiro