Güeña is a Spanish dry diameter small sausage, popular in La Nueva which is the region of Castilla-La Mancha and Madrid.
Lean pork300 g0.66 lb
Pork belly400 g0.88 lb
Pork liver, lungs, heart300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #12.5 g1/2 tsp
Black pepper2.0 g1 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Cloves, ground0.3 g1/8 tsp
Garlic3.5 g1 clove
  1. Cook lungs and heart in water for 30 minutes. Drain and cool.
  2. Scald liver in hot water for 5 minutes. Drain and cool.
  3. Grind all meats through 6 mm (1/4") plate.
  4. Mix with all ingredients. Hold for 12 hours in refrigerator.
  5. Stuff into 20-24 mm sheep casings forming 10-15 cm (4-6") links.
  6. Dry at 12-15º C (53-59º F), 75-80% humidity for 14 days.
Fry in oil or grill and serve with eggs and potatoes, on sandwiches or in stews.

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