| Ingredient | Quantity(grams) |
|---|---|
| Pork neck | 800 |
| Pork fatback | 200 |
| Cold Water | 30 |
| Salt | 17 |
| Minced garlic | 6 |
| Red pepper | 5 |
| Ground black pepper | 2.5 |
| Instacure#1 | 2.5 |
| Fennel seed | 1 |
| dehydrated parsley | 0.7 |
| Pork casing | 0.1 |
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Preparation > Pork neck sausage
Meat chopped with a knife into small cubes or ground to 8mm;
Fat chopped with a knife into small cubes or ground to 8mm;
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.
Recipe in portuguese: Linguiça de Copa