BBQ Provolone Sausage Recipe

linguica para churrasco pernil com provolone

This barbecue provolone sausage recipe is very tasty. The biquinho pepper used has flavor but is very little hot, so it is well accepted by all palates. Provolone cheese is smoked and goes very well with a good barbecue.

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.

Ingredients

  • Pork shank – 1500g
  • Salt – 17g
  • Curing salt (6.25% of nitrite and 93.75% of salt) – 4g
  • Biquinho pepper – 20 units
  • Provolone Cheese – 250g
  • Sugar – 15g
  • Monosodium glutamate – 1 teaspoon
  • Powdered milk – 2 tablespoons
  • Oregano – 1 dessert spoon
  • Vegetable broth – 200ml
  • Chopped parsley and chives – to taste
  • Pork tripe - 2 meters

Doubts? Read too Tips for making homemade sausage, Curing salt what it is and how much to use It is Additives for sausages.

Preparing sausage with provolone for barbecue

Chill well or freeze and chop the vegetable stock. Clean the shank and separate the skin from the fat. Discard the leather, preserving only the fat, which can be used in the recipe. Cut the fat – if you want to use it – and the cheese into small cubes and reserve in the refrigerator. Cut the biquinho peppers in half and, if you prefer, remove the seeds. Grind the meat with the half-inch disc or cut with a knife into small cubes. I recommend cutting with a knife, as small home grinders have very narrow internal thread grooves that crush and damage the structure of the meat, leaving the sausage with a brittle texture. Mix the meat with all the ingredients except the fat, cheese and vegetable broth with your hands.

linguica para churrasco pernil com provolone

linguica para churrasco pernil com provolone

linguica para churrasco pernil com provolone

Mix the dough well using your hands or in an orbital mixer with the flat paddle on low speed. Add the vegetable broth little by little and mix until the dough looks sticky and sticky. This should take about 2 minutes. It is necessary to work with the protein so that an “alloy” is created. The powdered milk helps with stability and creating a bond in the sausage. Afterwards, add the cheese and fat (optional) that you left in the refrigerator, distribute well. It is important to mix the cheese and fat at the end so that the friction does not tear them apart.

linguica para churrasco pernil com provolone

linguica para churrasco pernil com provolone

linguica para churrasco pernil com provolone

Now it's time to stuff this dough into the casing. Natural casing preserved in salt must be rinsed internally and externally before being used.

tripa natural suina

tripa natural suina enxaguada

tripa natural suina salgada

If you don't have specific stuffing equipment, no problem, take a funnel with a wide mouth, place the casing in the duct and push the meat with your hands or a wooden spoon handle.

Embutir com funil
Embed with funnel

After embedding, you can stick a pin in it to remove air bubbles and twist the segments into the size you prefer.

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Hope you like it!

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Are your recipes available in English

Hello! After carrying out the process of embedding and removing the air with holes, can it now be roasted and consumed or does it need to mature overnight first? Since you use curing salt, I had doubts…

Good afternoon, Eduardo!
Is it possible to stuff barbecue sausages in DRY casing?
Do you have any tips for me?

Dear,
Good morning!

If you make this recipe exactly as directed, what is the average shelf life of the sausages in the refrigerator.

Hello, I bought a homemade grinder with the intention of making sausage. However, I see that you don't recommend using it in your recipes, as it makes it brittle.
What would be the consequence of this result?
Another question: what are the advantages and disadvantages of using collagen casing?

I can make it without the glutamate and without the curing salt, how long would I have to leave the dough resting in the fridge?

Hello, I'm going to make this recipe, I loved the recipe and I'm going to set up a sausage and sausage factory. I'll follow these recipes….thank you

Hi Eduardo, good morning, actually my friend, I need recipes, for example: barbecue sausage, pure, pepperoni. bacon, ETC… you are very good… thank you…..

I loved receiving the recipes, send them whenever you can, I'm just starting out in the charcuterie business, your recipes are great.