Pork sausage with tomato salad, cambuci pepper and red onion

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Pork sausage with tomato salad, cambuci pepper and red onion

Name: Pork sausage with tomato salad, cambuci pepper and red onion
Prep time: 4 h
Total time: 4 h
Yield: 2 Porções
Ingredients: 700 g Boneless Pallet in medium cubes; 300 g Pork bacon in medium cubes; 20 g Salt; 10 g Chili pepper, finely chopped; 10 g Black pepper; 10 g Chopped Parsley; 1 unit(s) Thin lamb tripe, desalted for 24 hours; 3 unit(s) Salad: different types of tomatoes in large pieces; 5 unit(s) Cleaned and halved cambuci pepper; 1 unit(s) Thinly sliced red onion; to taste Fleur de sel; 80 ml Extra virgin olive oil; 50 ml Sherry Vinegar; to taste Fine cassava flour from a small producer

🇧🇷Brazil

•

View in original language

(Português)

4 hour(s)

2 servings

Jefferson Rueda

@jeffersonrueda

Ingredients
Recipe

Boneless Pallet in medium cubes700 g
Pork bacon in medium cubes300 g
Salt20 g
Chili pepper, finely chopped10 g
Black pepper10 g
Chopped Parsley10 g
Thin lamb tripe, desalted for 24 hours1 unit(s)
Salad: different types of tomatoes in large pieces3 unit(s)
Cleaned and halved cambuci pepper5 unit(s)
Thinly sliced red onion1 unit(s)
Fleur de sel to taste
Extra virgin olive oil80 ml
Sherry Vinegar50 ml
Fine cassava flour from a small producer to taste

Sausage preparation: Freeze the meat and bacon, and then in a meat grinder, using the "6 disk", grind the palette and bacon. Grind only once.
Add the seasonings and mix everything very well. Then let the mixture rest for at least 3 hours.
Soak the lamb tripe in water for half an hour. Then wash well with running water. Place the casing in the funnel of the filler, remove the mixture from the fridge and fill the casing.
Every 10cm roll up the tripe or tie with a string.
Keep in the fridge.
Salad preparation: choose 3 types of tomato of your choice, cut into large pieces and set aside.
Fry the cambuci pepper in oil at 180°C and dry on a paper towel.
In a bowl mix the tomato, cambuci pepper and onion. Season with sherry vinegar, olive oil and fleur de sel.
Reserve.
Grill the sausages and serve them with the tomato salad and manioc flour (aside).

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Pork sausage with tomato salad, cambuci pepper and red onion

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