Meats and Sausages
Longaniza de Mezcla
Depending on a region of Spain this longaniza can be made from lean pork, semi-fat pork, including some offal meat (lungs, heart) or pork and beef.
| Meats | Metric | US |
|---|---|---|
| Beef, lean | 550 g | 1.21 lb |
| Pork, semi-fat (shoulder) | 350 g | 0.77 lb |
| Pork 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 |
| Pepper | 4.0 g | 2 tsp |
| Pimentón, sweet | 10 g | 5 tsp |
| Pimentón, hot | 10 g | 5 tsp |
| Oregano, ground | 1.0 g | 1/2 tsp |
| Garlic | 3.5 g | 1 clove |
| Wine | 15 ml | 1 Tbsp |
| Water | 60 ml | 2 oz fl |
Instructions
- Smash garlic and using mortar and pestle grind it with wine into the paste.
- Grind meat and back fat through 12 mm (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 25-35 mm veal casings forming 40-60 cm (16-24") sections. Prick air pockets with a needle.
- Ferment at 24º C (75º F) for 12 hours, 90-85% humidity.
- Dry sausages for 12-14 days at 12-15° C (53-59° F), 75-80% humidity.
- Store at 10° C (53° F) in a cool and ventilated area or refrigerate.
