| Ingredient | Quantity(grams) |
|---|---|
| Pork shoulder | 700 |
| Pork fatback | 300 |
| Bread crumbs | 100 |
| Cold Water | 100 |
| Salt | 15 |
| Sage | 8 |
| Ground white pepper | 2.5 |
| Instacure#1 | 2.5 |
| Pork casing | 0.1 |
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Preparation > Linconshire sausage
Ground pork in 6mm disc;
Pork fat ground into 5mm disc;
Finely chopped sage;
Mix all the ingredients;
Let it rest for 12 hours in a refrigerated environment;
Place in natural pork casing;
With a not very fine needle, poke holes in the sausages to remove air bubbles;
Let it rest for 12 hours in a refrigerated environment.
Cook or roast on the barbecue;
Recipe in portuguese: Linguiça Lincolnshire