| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 800 |
| Pork belly | 200 |
| Pork casing | 50 |
| White wine | 20 |
| Minced garlic | 15 |
| Salt | 15 |
| Paprika | 4 |
| Red pepper | 3 |
| Instacure#1 | 2.5 |
| Antioxidant(erythorbate) | 2.5 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Red pepper sausage
- Grind the meat using a 10mm cutting disc or chop finely with a knife;
- Mix the ground pork together with the salt, sugar, pepper, paprika and garlic.
- Add the white wine and mix well until all the ingredients are well incorporated.
- Let the mixture rest for 30 minutes in the refrigerator;
- Place the mixture in pork casings, measuring 28 to 32 mm.
- Bake on the barbecue at medium temperature, away from the flame to avoid bursting.
Recipe in portuguese: Linguiça com pimenta calabresa