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.
Tuscan sausage ingredients
- Pork 1kg;
- water 100g;
- salt 18g;
- sugar 10g;
- garlic powder 4g or 4 cloves;
- onion powder 5g;
- erythorbate antioxidant 2.4g;
- curing salt (6.25% of nitrite and 93.75% of salt) 2.4g;
- rosemary extract 3g;
- black pepper 3g;
- nutmeg 3g;
- glutamate 2g;
- parsley to taste;
- Pork tripe or edible collagen.
O erythorbate antioxidant must be used in conjunction with the curing salt as they are complementary and synergistic ingredients. The curing salt will help with the red color, cured flavor and protect against contamination and rancidity. The antioxidant enhances the effect of the healing salt.
Doubts? Read too Tips for making homemade sausage, Curing salt what it is and how much to use It is Additives for sausages.
How to prepare homemade Tuscan sausage
- Clean the shank, remove the bones and skin but keep as much fat as possible, cut with a knife into very small cubes or grind into a disc with large holes (10mm);
- Mix all ingredients well for 2 minutes or until the meat is well combined and sticky;
- Embed in pork casing or edible collagen casing between 26 and 34. To embed, you can use a wide funnel or a sausage bagger, which will make the process much easier;
- Twist the sections every 10 centimeters and tie the ends of the tripe;
- Leave 12 hours in the fridge before baking;
- Store in the refrigerator, preferably in a vacuum. Refrigerated, it is valid for between 20 and 30 days. Freeze for up to 3 months.
English 
Português do Brasil
good night even using the curing salt and Antioxidant Can I add a little carmine to make the sausage redder or does it interfere with something?
You can use the dye in conjunction with the curing salt and antioxidant, you will obtain an even more intense color.
I can't find food antioxidants here in Canada, any tips on the active components?
sodium erythornabo or isoascorbate
Hello, I'm unsure about the correct percentage of curing salt in a brine made with 2 kg of dough and 4 liters of liquid. Would you apply 2.5% of curing salt considering the weight of the dough plus the liquid? What about injection cure? In a 2 kg chicken in a 4 liter brine, how many grams of curing salt would you use? My thanks in advance.
Use the amount corresponding to the sum of liquid and meat. But be careful, it is not 2.5%, but 0.25%, that is, for each kg/liter use 2.5g of curing salt (in the instacure#1 or #2 standard). For curing salts with nitrite/nitrate concentrations different from the Instacure standard, use the amount recommended by the manufacturer.
Fat for Tuscan and mixed sausages can be pork belly
Hi Alvaro, yes, you can consider pork belly as a source of fat for the sausages.
Goodnight,
Very good recipe, congratulations.
And one question, can I add fresh cheese to the sausage, rennet is very expensive and mozzarella, for example, melts and disappears. Would fresh or Minas cheese be more similar to coalho cheese?
Thank you very much in advance.
You can, but fresh cheese releases a lot of whey and melts well, so when roasting it will flow and mix with the meat. Harder cheeses are more commonly used for this reason.
good afternoon. If I don't want to add the curing salt and antioxidant because I'm going to consume it the day after the treatment, is that a problem?
No problem, you can do without. The color of the sausage tends to be grayish as it is the curing salt in combination with the antioxidant that fixes the red color of the meat, but other than that, there are no problems for consumption the next day.
Hello. Do you know the lulinha smoked sausage?
Hi Mauricio. I don't know, I'll look into it.
Hello to all Charcuterie lovers.
I corrected the amount of fat and now it looks amazing.
I've even made it stuffed with curd cheese.
Is too good ! ! !
Did you add how much more fat?
Hello everybody! I made my first sausage this weekend. How exciting! I used this recipe. It was a little dry, but the wife loved it! ! !
Hi Mario. That's great, I'm happy to know that you started in charcuterie with this recipe! You can replace the 20% to 30% of the ham with pork belly to make the sausage more fatty.
I understood. I will follow your guidance and post the results later.
Sensational!