List of tips on ingredients and procedures for producing good homemade sausages, much better in quality and flavor than industrialized sausages. Grind or cut with a knife? Use curing salt? What casing to use? What type of fat to use? Continue reading Dicas para fazer linguiça caseira
This recipe for homemade ham sausage with jalapeño pepper is very tasty. The jalapeño pepper is usually quite tasty and not very hot, so it is well accepted by all palates. Commercial sausages generally have between 20% and 30% of their total weight in fat, so this is a very lean recipe. If you prefer “wetter” sausages, add more fat. Continue reading linguiça caseira de pernil com pimenta jalapenho
Making sausage at home is very easy, you just need the minimum ingredients and equipment. More than a unique flavor, it's a way to make sure you're only including quality ingredients. All functional additives are optional, so it is possible to make a great and healthy sausage without any chemical additives or excess fat. Continue reading Receita de Linguiça de pernil com queijo caseira
It is a light sausage because for this suggested proportion it is unnecessary to add pieces of extra fat. But, if you prefer, add 10% of the weight of the meat in pork subcutaneous fat, chopped into 1 cm cubes. Continue reading Linguicinha de frango fininha artesanal
Manufacturing Manual – BRC Ingredients.
Recipes and procedures for the production of sausages and other charcuterie products.
Be careful when changing the proportions as the skin and fat from the drumstick will add moisture and flavor to the sausage. If you add too much chicken breast, the sausage will be dry, with little flavor and brittle when eaten. In terms of sausage, it is a light recipe because for this suggested proportion it is unnecessary to add more fat. But, if you prefer, add 10% of the weight of the meat in pork subcutaneous fat, chopped into 1 cm cubes. Continue reading Receita de linguiça de frango
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