Longaniza is a Spanish sausage originating in Spain and there are different varieties of longaniza depending whether it's made in Cataluna, Aragon, Navarra, Andalucia or other Spanish regions. The sausage is also made in Argentina, Chile and in Caribbean. This leads to different recipes and for example in Dominican Republic it is flavored with juice of the orange or lemon.

pork300 g0.66 lb.
beef500 g1.10 lb.
pork back fat or fat trimmings200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose (glucose), 0.2%2.0 g½ tsp.
sugar, 0.3%3.0 g½ tsp.
pepper4.0 g2 tsp.
red pepper2.0 g1 tsp.
coriander2.0 g1 tsp.
garlic2.0 g1 small clove
fennel, whole seeds2.0 g1 tsp.
mace1.0 g½ tsp.
red wine30 ml2 Tbsp.
T-SPX culture0.12 guse scale
  1. Grind pork and back fat through 3/16" plate (5 mm). Grind beef with 1/8" plate.
  2. Mix all ingredients with meat.
  3. Stuff firmly into 40-45 mm beef middles or protein lined fibrous casings. Make 6" (15 cm) long links.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Dry at 16-12º C (60-54º F), 85-80% humidity for about 2 months. The sausage is dried until around 30-35% in weight is lost.
  6. Store sausages at 10-15º C (50-59º F), 75% humidity.

If sausage is made without starter culture (not recommended) read about making traditionally fermented sausages in Fermented Sausages.

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