Longaniza de Pascua

Longaniza de Pascua is a Valencian small diameter dry sausage made at Easter time (“Pascua” means Easter in Spanish). This snack type sausage is made with pork and veal and the drying process is relatively short due to the small diameter of the sausage.
Pork, lean300 g0.66 lb
Veal300 g0.66 lb
Semi-fat pork400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #12.5 g1/2 tsp
Black pepper4.0 g2 tsp
Anise seed, ground1.0 g1/2 tsp
  1. Grind all meats through 8-10 mm (3/8”) plate.
  2. Mix meat with salt and spices.
  3. Stuff into 12 mm sheep casings forming 20-30 cm (8-12”) long links.
  4. Dry at 18→12° C (64→59° F) for 7-10 days.
  5. Store at 10-12° C (50-53° F) in a cool and ventilated area or refrigerate.

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