| Ingredient | Quantity(grams) |
|---|---|
| Pork shoulder | 700 |
| Pork leg | 300 |
| Cold Water | 75 |
| Bread crumbs | 75 |
| Chilli pepper | 30 |
| Chili pepper | 10 |
| Antioxidant(erythorbate) | 10 |
| Olive oil | 10 |
| Chopped parsley | 10 |
| Crushed ice | 5 |
| Red pepper | 5 |
| Ground black pepper | 5 |
| Salt | 5 |
| Brown sugar | 3 |
| Cayenne pepper | 3 |
| Thyme | 3 |
| Instacure#1 | 2.5 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Spicy El Diablo Sausage
- Grind the meat or finely chop it with a knife;
- Mix the meat, water, salt, and curing salt;
- Add the spices and mix well;
- Add the antioxidant and mix well;
- Mix the breadcrumbs with the olive oil, add the meat, and mix well;
- Let it rest for 12 hours in a refrigerated environment;
- Casting in natural pork casings;
- Let it rest for 12 hours in a refrigerated environment.
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