| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 800 |
| Pork Belly | 200 |
| Salt | 15 |
| Instacure#1 | 3 |
| Monosodium Glutamate | 0.5 |
| Cumin | 0.5 |
| Mustard corns | 0.5 |
| Minced garlic | 0.4 |
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Preparation > Mettwurst spreadable sausage
Refrigerate the meat well and grind to 3 mm.
Mix all ingredients, kneading until a homogeneous dough forms.
Place in the pork casing (28 - 32) in the shape of a horseshoe.
Hang and leave for 24 hours in a cool, airy place.
Cold smoke for 3 days.
It can be consumed immediately as a pâté, fried in oil, left to dry over time or refrigerated until it turns into salami.
Recipe in portuguese: Mettwurst Blumenau