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.
MeatsMetricUS
Beef, lean550 g1.21 lb
Pork, semi-fat (shoulder)350 g0.77 lb
Pork back fat100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #12.5 g1/2 tsp
Pepper4.0 g2 tsp
Pimentón, sweet10 g5 tsp
Pimentón, hot10 g5 tsp
Oregano, ground1.0 g1/2 tsp
Garlic3.5 g1 clove
Wine15 ml1 Tbsp
Water60 ml2 oz fl
Instructions
  1. Smash garlic and using mortar and pestle grind it with wine into the paste.
  2. Grind meat and back fat through 12 mm (1/2") plate.
  3. Mix meat, fat and all ingredients adding water as necessary to produce a firm paste.
  4. Hold the paste for 48 hours in refrigerator.
  5. Stuff into 25-35 mm veal casings forming 40-60 cm (16-24") sections. Prick air pockets with a needle.
  6. Ferment at 24º C (75º F) for 12 hours, 90-85% humidity.
  7. Dry sausages for 12-14 days at 12-15° C (53-59° F), 75-80% humidity.
  8. Store at 10° C (53° F) in a cool and ventilated area or refrigerate.

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