| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 600 |
| Pork Belly | 300 |
| Beef | 100 |
| Salt | 15 |
| Instacure#1 | 2.5 |
| Ground white pepper | 2 |
| Ground black pepper | 1 |
| Monosodium Glutamate | 0.5 |
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Preparation > Polish mettwurst
Refrigerate the meat well and grind on a 3 mm disc;
Mix all ingredients and mix until homogenized;
Place in 28mm pork casing;
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 Polonesa