A Tuscan sausage It is a tradition in barbecue Brazilians. It's difficult to attend a barbecue without some Tuscan sausage. Made 100% with pork, garlic and herbs, it is loved by practically everyone. It's a classic of Brazilian cuisine! Learn how to make it at home. Homemade sausage is easier to make than you might think.
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Mixed double salami, homemade. This salami was made with beef ribs, loin and pork shank. It is very decorative and attractive for consumption, its preparation is simple and can be done at home using a cellar or a specific air-conditioned environment. It is also possible to do this in adapted refrigerators, as long as the maximum temperature is maintained at 14ºC, the humidity is close to 80% and there is some type of light and constant air circulation.
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Since ancient times, man has used different types of wraps or, as they are generically called, tripe, in the incessant search to preserve meat for longer. In ancient times, it was crucial to have a product with greater durability, whether for consumption during the long journeys of the time or for periods without food due to the intense cold.
Continue reading Tripas naturais ou artificiais? Escolha a tripa correta para salsichas e linguiças
Clean fish, without scales and thorns, it is optional to use the skin. If using the skin, boil it until it softens well, otherwise it will be difficult to process. The fish can vary, as well as the cut, and can be fillet or fillet, hake, trout, tilapia or any other, depending on preference and availability. For the sausage in this recipe, frozen tilapia fillets were obtained. They were defrosted overnight in the refrigerator.
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The originalobrasada is a cured Spanish sausage, made with pork meat and fat, seasoned mainly with salt and paprika. It is embedded in casing and matures slowly.
It is traditional from the Balearic Islands. It is used in several Mallorcan cuisine recipes, such as “arròs brut” or cooked and mixed with honey.
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Kibbeh (kibe, كبة, kibbeh or kubbah) is a typical Middle Eastern dish consisting of a dumpling made from bulgur or semolina dough, stuffed with meat, seasoned with herbs and condiments. The name derives from kubbeh which in Arabic means ball. It is a very popular dish in Lebanon, Palestine, Syria and Iraq. It is also common in North Africa, Turkey, the Arabian peninsula and part of the Caucasus, such as Armenia. Syrian-Lebanese immigrants spread the recipe to South America. In Brazil it is a very common dish, served in bakeries, cafeterias, restaurants and bars.
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Substitute for coarse salt in short and medium-duration roasts, parrilla salt There has been a huge increase in market searches in recent years. There is great interest and curiosity about the product among the public. It reached great interest in January 2021, according to the most relevant results cataloged by Google Trends.
Legacy of the Argentine and Uruguayan tradition of preparing meats over the grill, it has become the new protagonist of Brazilian barbecue.
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Recipe, method of preparing pork skin for pururuca without frying, finished in 2 minutes in the microwave oven. You need to soften the skin, then dehydrate it and, finally, itch and pop using the microwave. In this way we were able to obtain a natural 100% product without the use of oils to fry the leather to make it chafe.
Continue reading Torresmo pururuca no microondas sem fritura
Step by step for the industrial production of sausages. This text covers the production process, if you want recipes, see Fresh sausage recipes
Prior to slaughter, the animals must be fasted and on a water diet for a period of 24 hours. The animals must be slaughtered in a slaughterhouse with a Sanitary Inspection Service for Products of Animal Origin, using the stunning/stunning technique by cerebral concussion or electronarcosis, followed by bleeding, skinning and evisceration. Then, the carcasses will be packed in polyethylene bags and cooled in a cold room at 2º C for 24 hours, so that the physical-chemical phenomenon of muscular rigor mortis occurs.
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Possunmakkara sausage recipe, from Finland. Traditional Finnish sausage. It can also be made with raisins, hence the name Rusinamakkara.
Finnish pork sausage recipe. Traditional Finnish pork sausage. The name of the sausage is Possunmakkara. Can also put a little raisins in the dough, I personally do not like them. Then the name is Rusinamakkara.
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