| Ingredient | Quantity(grams) |
|---|---|
| Beef ribs | 850 |
| Cassava | 150 |
| Parsley and chives | 20 |
| Salt | 13.5 |
| Instacure#1 | 2.1 |
| Ground black pepper | 2.1 |
| Chimichurri sauce | 2.1 |
| Red pepper | 2.1 |
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Preparation > Rib Sausage with Cassava 2
- Remove bones, excess fat, and connective tissue from the rib;
- Grind or finely chop with a knife;
- Mix the meat with the ingredients, except the cassava;
- Let it rest for 12 hours in a refrigerated environment;
- Cut the cassava into small pieces, cook until slightly soft, and freeze;
- Add the frozen cassava and mix with the meat;
- Mix well and stuff into natural pork casings;
- Let it rest for 12 hours in a refrigerated environment.
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