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-fat800 g1.76 lb
Back fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #12.5 g1/2 tsp
Pepper4.0 g2 tsp
Pimentón, sweet20 g3.5 Tbsp
Pimentón, hot2.0 g1 tsp
Oregano, ground1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Garlic3.5 g1 clove
Wine15 ml1 Tbsp
Water60 ml2 oz fl
  1. Smash garlic and using mortar and pestle grind it with wine into the paste.
  2. Grind meat and back fat through 10-12 mm (3/8-1/2") plate.
  3. Mix meat, fat and all ingredients adding water as necessary to produce a firm paste. Hold the paste for 48 hours in refrigerator.
  4. Stuff into 34-36 mm pork or beef casings forming 40-60 cm (16-24") sections.
  5. Dry/ferment at 22-24º C (72-75º F) for 24 hours, 90-85% humidity.
  6. Dry sausages for 16 days at 12-15° C (53-59° F), 75-80% humidity.
  7. Store at 10° C (50° F) in a cool and ventilated area or refrigerate.

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