| Ingredient | Quantity(grams) |
|---|---|
| Pork shoulder | 1000 |
| Ginger | 20 |
| Salt | 18 |
| Sage | 12 |
| Minced garlic | 7 |
| Ground black pepper | 2.5 |
| Instacure#1 | 2.5 |
| Pork casing | 0.1 |
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Preparation > Sausage with ginger and sage
Cut the meat into small cubes with a knife;
Mix all ingredients well;
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 Suína com Gengibre e Sálvia