| Ingredient | Quantity(grams) |
|---|---|
| Pork shoulder | 650 |
| Onion | 300 |
| Pork fatback | 150 |
| Cold Water | 50 |
| Salt | 20 |
| Ground black pepper | 2 |
| Instacure#1 | 2 |
| Red pepper | 1 |
| Pork casing | 0.1 |
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Preparation > Pork and Onions sausage
Ground pork on a 3mm disc, twice;
Pork fat ground into a 3mm disc, twice;
Finely chop the onions;
Saute the onions until they are transparent and wait for them to cool;
Mix all the ingredients;
Let it rest for 12 hours in a refrigerated environment;
Place in natural pork casing;
Let it rest for 12 hours in a refrigerated environment.
Cook in water at 80°C for 30 minutes.
Recipe in portuguese: Linguiça Suína com Cebola