Longaniza is a Spanish long and slim sausage which can be fresh, dry or smoked and dried. The sausage mix composition and processing steps are similar to that of chorizo, but longanizas are much longer, around 30-50 cm (12-30").
|Pork, semi-fat||800 g||1.76 lb|
|Back fat||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||4.5 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pepper||4.0 g||2 tsp|
|Pimentón, sweet||20 g||3.5 Tbsp|
|Pimentón, hot||2.0 g||1 tsp|
|Oregano, ground||1.0 g||1/2 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|Garlic||3.5 g||1 clove|
|Wine||15 ml||1 Tbsp|
|Water||60 ml||2 oz fl|
- Smash garlic and using mortar and pestle grind it with wine into the paste.
- Grind meat and back fat through 10-12 mm (3/8-1/2") plate.
- Mix meat, fat and all ingredients adding water as necessary to produce a firm paste. Hold the paste for 48 hours in refrigerator.
- Stuff into 34-36 mm pork or beef casings forming 40-60 cm (16-24") sections.
- Dry/ferment at 22-24º C (72-75º F) for 24 hours, 90-85% humidity.
- Dry sausages for 16 days at 12-15° C (53-59° F), 75-80% humidity.
- Store at 10° C (50° F) in a cool and ventilated area or refrigerate.