| Ingredient | Quantity(grams) |
|---|---|
| Pork shoulder | 600 |
| Beef | 400 |
| Cold Water | 25 |
| Apple vinegar | 25 |
| Salt | 15 |
| Instacure#1 | 2.4 |
| Ground black pepper | 2 |
| Ground nutmeg | 0.5 |
| Clove | 0.3 |
| Allspice | 0.3 |
| Pork casing | 0.1 |
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Preparation > Beef and pork sausage
Pork shoulder (ground into 8mm disc);
Beef rump (ground into 8mm disc);
Mix the meats and condiments;
Let it rest for 12 hours in a refrigerated environment;
Place in natural pork casing;
Traditionally this sausage is in roll format;
Let it rest for 12 hours in a refrigerated environment.
Recipe in portuguese: Linguiça Mista