Cuiabana Sausage Recipe

The cattle herd in Brazil It is immense, being among the largest in the world. According to IBGE, in 2019 there were 214.9 million head of cattle, which represents around a fifth of all livestock in the world. Mato Grosso is one of the main hubs for beef farming, which is perhaps why Cuiabana sausage has its original recipe from this region. But it was in the interior of São Paulo that the recipe gained fame and spread throughout the country. The cuiabana sausage is made with beef, coalho cheese, milk, salt, black pepper and goat/odor pepper or lady's finger pepper. There are several variations of cuiabana sausage, but the most characteristic ingredients are cheese, milk and pepper.

Cuiabana sausage ingredients

• 1 kg – beef rump with fat;
• 300g – coalho cheese;
• 300 ml – milk;
• salt – 16g – 1.6% of meat and fat;
• curing salt 1 (6.25% of nitrite and 93.75% of salt) – 2.4g – 0.24% of the weight of the meat;
• antioxidant – based on sodium erythorbate – 2.4g;
• rosemary extract – 1g – natural antioxidant;
• garlic powder – 3g;
• onion powder – 3g;
• parsley and chives – to taste, dehydrated or fresh;
• black pepper – 2g;
• finger pepper, goat pepper or scented pepper – 20 units;
• pork tripe - 1 meter

Preparation of cuiabana sausage

1. Cut the meat into small cubes with a knife or grind into an 8mm wide disc;
2. Fat chopped with a knife into small cubes or ground into a wide 8mm disc;
3. Cheese cut into small cubes with a knife;
4. Cut the cheese into small cubes;
5. Process or mix all condiments well with the milk, except the cheese;
6. Add the fat and seasonings processed with the milk to the meat;
7. Mix until you get a sticky, sticky, well-bound dough;
8. Add the cheese and mix just enough to distribute it evenly;
9. Store for 12 hours in the refrigerator;
10. Embed in natural pork casing;
11. Let it rest for 12 hours in a refrigerated environment before preparing;
12. Ideal finished on the barbecue, but it can also be roasted in the oven or grilled in a frying pan, always over medium/low heat to avoid bursting.