Meats and Sausages
Longaniza de Aragón
Longaniza de Aragón is a Spanish semi-dry sausage popular in the region of Aragón. The sausage is made with lean pork, pork belly, back fat, and aromatic spices such as cinnamon, cloves, nutmeg and anise. It includes typical chorizo spices like oregano and garlic, but no pimentón, just regular pepper. The color of longaniza differs from that of chorizo due to the lack of pimentón.
| Meats | Metric | US |
|---|---|---|
| Pork, lean | 750 g | 1.65 lb |
| Pork belly | 150 g | 0.33 lb |
| Back fat | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 4.5 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Sugar | 3.0 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Star anise, ground | 0.3 g | 1/8 tsp |
| Cloves | 0.3 g | 1/8 tsp |
| Cinnamon | 1.0 g | 1.2 tsp |
| Oregano, dry | 2.0 g | 2 tsp |
| Garlic | 7.0 g | 2 cloves |
| Water | 30 ml | 2 Tbsp |
Instructions
- Grind meat and fat through 8 mm (3/8”) plate.
- Mix ground meats with all ingredients. Hold the mixture for 24-36 hours in refrigerator.
- Stuff into 22-32 mm pork or sheep casings, making horseshoe loops about 40 cm (16”) long. Hold for 8-10 hours in refrigerator or at low temperature.
- Hang the sausages for 3-4 days at 15-20° C (59-68° F), 60-70% humidity. At this point longaniza can be classified a semi-dry sausage which is served fried or cooked.
- To make a dry sausage continue drying at 12-15° C (53-59° F), 75-90% for 1-2 weeks depending on diameter. The dry sausage can be consumed raw.
