| Ingredient | Quantity(grams) |
|---|---|
| Pork shoulder | 700 |
| Buffalo mozzarella | 150 |
| Dried tomato | 150 |
| White wine | 30 |
| Salt | 10 |
| Chopped parsley | 5 |
| Instacure#1 | 2.5 |
| Ground black pepper | 2 |
| Fennel seed | 1 |
| Dehydrated basil | 0.5 |
| Coriander seed | 0.5 |
| Pork casing | 0.1 |
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Preparation > Sausage with dried tomatoes
Cut with a knife or grind the meat to 8 mm;
Mix all ingredients except cheese;
Leave in the fridge for 12 hours;
Add the cheese and mix quickly;
Place in the pork casing and tie every 15 cm;
Roast on the barbecue;
Recipe in portuguese: Linguiça Suína com Tomate Seco 2