| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 650 |
| Smoked cheese | 300 |
| Pork fatback | 100 |
| Cold Water | 50 |
| Salt | 10 |
| Minced garlic | 3 |
| Antioxidant(erythorbate) | 2.5 |
| Instacure#1 | 1.7 |
| Monosodium Glutamate | 1 |
| Red pepper | 0.3 |
| Pork casing | 0.1 |
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Preparation > Pork and smoked cheese sausage
Chop the meat with a knife or grind with 8mm;
Chop the cheese into 1cm pieces;
Mix all ingredients, except cheese;
Mix well until the meat becomes sticky;
Add the cheese;
Place in the casing;
Tie or twist every 15 cm;
Roast preferably with charcoal.
Recipe in portuguese: Linguiça de Pernil com Provolone