BBQ Provolone Sausage Recipe

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.

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.

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.

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.

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

Hope you like it!