Puerto Rican Longaniza
Puerto Rican longaniza is made with annatto seeds, also called anchiote. The annatto tree has bright and hard red seeds that bring a touch of sweetness and a bit of nutmeg flavor. Annatto is a strong natural colorant that imparts orange-red color to foods it is in touch with. Add a teaspoon of annatto to rice during cooking and the product will have a deep orange color.
|Pork shoulder or 70/30 lean/fat trimmings||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Pepper||2.0 g||1 tsp|
|Pimentón*, sweet||5.0 g||2 tsp|
|Pimentón*, hot||5.0 g||2 tsp|
|Annatto, ground||4.0 g||2 tsp|
|Oregano, rubbed||8.0 g||2 tsp|
|Garlic, smashed||8.0 g||2 cloves|
- Grind pork through 5/16” (8 mm) plate.
- Mix ground meat with salt and cure #1 until sticky. Add all remaining ingredients and mix well together.
- Stuff firmly into 36 mm hog casings.
* Pimentón is Spanish smoked paprika. If not available use 5.0 g sweet paprika and 1.0 g (1/2 tsp) cayenne pepper.