Chanfaino or Longaniza

Chanfaino or chanfaina, also known as Longaniza Gallega or originates in Lugo province of Galicia region. The sausage is made with pork heart, lungs, back fat and typical galician spices such as pimentón, garlic, oregano and onions. It might be as well called sabadeña or sabadiego which are made in Galicia and in other parts of the country. The sausage is smoked and dried and served hot with boiled potatoes, turnips and other vegetables.
MeatsMetricUS
Pork, semi-fat, shoulder200 g0.44 lb
Pork offal meat (heart, lungs, spleen, stomach diaphragm)800 g1.96 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #12.5 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot5.0 g1 Tbsp
Garlic10 g3 cloves
Oregano, rubbed2.0 g2 tsp
Instructions
  1. Grind pork meat with 10 mm (3/8”) plate.
  2. Chop offal meat into smaller pieces.
  3. Mix meats with all other ingredients and hold in refrigerator for 24 hours.
  4. Stuff firmly into 32 mm hog casing forming links or rings.
  5. Smoke at 18° C (64° F) with oak wood for 2-3 days. The smoking process may be interrupted as long as the temperature stays below 18° C (64° F).
  6. Dry at 12-15° C (53-5°9 F) for 21 days.
  7. Store at 12° C (53° F), <65% humidity.

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