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.
MeatsMetricUS
Pork, lean300 g0.66 lb
Veal300 g0.66 lb
Semi-fat pork*400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Black pepper4.0 g2 tsp
Anise seed, ground**1.0 g½ tsp
Instructions
  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 12-15° C (53-59° F) for 7-10 days (depending on diameter of the sausage).
Notes
* pork cuts with attached untrimmed fat, for example from pork butt.
** ground star anise can be substituted for anise seeds.
The sausage is ready to eat.

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