| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 400 |
| Pork shoulder | 280 |
| Hard cheese | 80 |
| Smoked cheese | 80 |
| Parmesan cheese | 30 |
| Red wine | 10 |
| Pecorino cheese | 10 |
| Salt | 10 |
| Powdered garlic | 4 |
| Powdered onion | 4 |
| Antioxidant(erythorbate) | 1.7 |
| Instacure#1 | 1.7 |
| Red pepper | 0.5 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Four Cheese Sausage
- Grind the meats using a 10mm disc;
- Mix all ingredients except the cheeses;
- Cut the soft cheeses into small cubes, half a centimeter;
- Grate the hard cheeses;
- Mix the cheeses gently so as not to crush them;
- Let it rest for 12 hours in a refrigerated environment;
- Stuff into 36mm natural pork casings in 12cm links;
- Let it rest for 12 hours in a refrigerated environment.
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