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. This can be corrected, at least to a certain degree, by using sodium nitrite (cure #1 in the USA) or nitrite salt in Europe, however there is no substitution for orange-red color that pimentón provides, unless we introduce food colorants.
|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||30 g||5 tsp|
|Pepper||2.0 g||1 tsp|
|Nutmeg||0.5 g||¼ tsp|
|Star anise ground||0.3 g||1/8 tsp|
|Cloves||0.3 g||1/8 tsp|
|Cinnamon||1.0 g||½ tsp|
|Oregano, dry||2.0 g||3 tsp|
|Garlic||7.0 g||2 cloves|
- Grind all materials through 8 mm (3/8”) plate, keep ground fat separately.
- Mix ground meats with spices together, adding ground fat last.
- 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 15→12° C (59→53° F) until the sausage loses 33% of its original weight. The dry sausage can be consumed raw.