HOW TO MAKE PORK CUDIGUIM SAUSAGE HOMEMADE CUDIGUIM OR CODEGUIM RECIPE CHARCUTERIA

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Sal de Cura Carol Prezotto

Published on Sep 3, 2021
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#cudiguimsausage #sausage #homemadesausage Welcome to the Sal de Cura Channel! Here you will find everything you need to delve deeper into the world of artisanal and professional charcuterie. Check out our courses and materials to start or evolve in your journey: Charcuterie Courses for Beginners 👇 Charcuterie Guide (30 recipes and theoretical content): https://saldecura.com/ebook-guia-de-c... Meat Smoking Course (practical techniques and certification): https://saldecura.com/guiaessencialde... E-book of Artisanal Smokehouse Models (25 projects for construction): https://saldecura.com/ebook-construin... Professional Charcuterie Course 👇 Charcuterie Production Legalization Course (registration and regulation): https://saldecura.com/cursodelegaliza... Production Costs and Pricing Course (automatic spreadsheets and certification): https://saldecura.com/cursoprecificar/ Charcuterie Product Shelf Life Course (practical definition and tests): https://saldecura.com/cursodevalidade/ You can also have a Consultancy Personalized 👇 Contact us for personalized charcuterie consulting: [email protected] 🛠️ Turn your passion into a successful business with the Sal de Cura Channel! 👩‍🍳 ______________________________________________________________________ In this video I show you how to make pork cudiguim sausage. In this homemade cudiguim or cudiguim recipe I used a delicious seasoning that is worth checking out! What is cudiguim sausage? The origin of this sausage comes from the cotechino sausage, an Italian sausage, which originated in northern Italy in the Modena region. There this sausage is made with pork, bacon and raw skin. When Italian immigrants came to Brazil, they brought the recipe and over time it was adapted to what we know today as cudiguim sausage or codeguim sausage. The cudiguim sausage made in Brazil is made with pork, bacon and cooked skin, and that is the big difference. The pork skin should be cooked in water, without seasoning, until it can be pierced with a fork. After that, with the skin still warm to hot, pass it through a fine disc grinder, mix the already ground skin at room temperature with the ground meat and chopped bacon, add the curing salt and seasonings, and let it rest before stuffing it. Stuff it into a 28-30 gauge casing, make segments and serve fried, or cooked in beans, or cooked in lentils; either way, this sausage is delicious. These are the ingredients for the cudiguim sausage: For 1kg: -600g finely ground ham meat -400g cooked and ground skin 18g salt 0.5g seasoned chili pepper 0.25g powdered nutmeg 2.5g type 1 curing salt 2g crushed garlic 1 cup chopped parsley and chives 40ml red wine

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