| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 880 |
| Pork fatback | 120 |
| Cold Water | 40 |
| Salt | 20 |
| Powdered garlic | 4 |
| Hot paprika | 4 |
| Ground black pepper | 4 |
| Instacure#1 | 2.5 |
| Red pepper | 2 |
| Pork casing | 0.1 |
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Preparation > Pork ham sausage
Chop the meat with a knife or grind with 8mm;
Mix all ingredients;
Mix well until the meat becomes sticky;
Place in the casing;
Tie or twist every 15 cm;
Roast preferably with charcoal.
Recipe in portuguese: linguiça de Pernil 1