HOW TO MAKE ARTISAN SMOKED PORTUGUESE SAUSAGE
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Hey guys! All is well? In today's video I'm going to show you how I make SMOKED BRAZILIAN SAUSAGE! Everything handcrafted step by step! 'THE MEAT MUST BE FRESH (DO NOT USE FROZEN MEAT)' INGREDIENTS FOR 12 KG OF ALREADY MINced MEAT (I made a total of 24 kg of already ground meat, in this case I doubled the amount of seasoning). 2,500 kg of fresh bacon (belly or pancetta). 23,600 kg of PALET or LEAN already boned and without leather. The amount of meat drops a little after mincing, due to the nerves and trimmings that are discarded. IT WAS A TOTAL OF 26,100KG. AFTER CLEANING AND CHOPPING THIS TOTAL DROPPED TO 24Kg. I DIVIDED THE MEAT INTO 2 BOXES, A TOTAL OF 12 KG FOR EACH. INGREDIENTS FOR THE SEASONING (THIS AMOUNT IS FOR 12 KG OF ALREADY CHOPPED MEAT) 200g of minced garlic 12 bay leaves 250 g of coarse salt From 150g to 200g of good quality paprika (I used 200g) 20g of ground black pepper ( preferably freshly ground) 30g of ground cumin (preferably freshly ground) 15g of ground cloves - 15g of spicy paprika 20g of Calabrian pepper 2 1/2 liters of dry red wine DRIED BEEF TRIPE TO FILL THE SAUSAGES. I bought dried beef tripe at the SÃO PAULO MUNICIPAL MARKET. I bought the meat at GELADEIRA SUZANO. HOW TO WATCH VIDEO. Once ready, wait for it to cool completely and place it in a vacuum-sealed plastic bag. You can freeze part of it and leave some in the fridge to consume daily. It is ideal for eating fried, in an omelet, with beans, in farofa, on homemade bread, cooked with potatoes,... THIS IS A VIDEO OF HOMEMADE SAUSAGE, MADE FOR OWN CONSUMPTION ONLY! FAMILY RECIPE! Social networks Instagram @shirleyrfsm Facebook https://www.facebook.com/profile.php?... Crochet Channel / shirley marques crochê Cooking Channel / shirley marques I hope you enjoyed today's recipe! If you have any questions, you can contact me on Messenger and we can talk better, OK! EVERYONE STAY WITH GOD!
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