Llangonisa Rotja - Alicantina

Llangonisa Rotja or Llonganissa Alacantina (in Valencian language which is a dialect of Catalan) is a longaniza sausage popular in País Valenciano region of Spain. This all pork dry sausage is stuffed into small diameter natural casing and dried for about 3 weeks. Then it is ready to eat, but may be fried or grilled.
Pork, semi-fat*700 g1.54 lb
Pork, lean300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #12.5 g1/2 tsp
Pepper4.0 g2 tsp
Pimentón10 g5 tsp
Cloves, ground0.3 g1/8 tsp
  1. Grind meats through 8-10 mm (3/8”) plate.
  2. Mix ground meat with salt and spices. Hold in refrigerator for 24 hours.
  3. Stuff into 20-22 mm sheep or hog casings. Form links about 35-40 cm (13-16”) long.
  4. Dry at 16-12° C (59-53° F), 75-85% humidity for 15-20 days.
  5. Store at 10-12° C (50-53° F), <65% humidity or in refrigerator.
* pork shoulder (butt) is a good choice.
Consume raw, fried or grilled.

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