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.

Calories: 320

Servings: 10

Prep time: 30 minutes

Cook time: 30 minutes

Nutritional information

Meats	Metric	US
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

Instructions

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.
Refrigerate. Cook before serving.

Notes

* Pimentón is Spanish smoked paprika. If not available use 5.0 g sweet paprika and 1.0 g (1/2 tsp) cayenne pepper.

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