Longaniza Parillera

Longaniza Parillera is a fresh Argentinian sausage which will end up on a grill. Parilla is the definition of Argentinian grill or barbecue.

Pork shoulder350 g0.77 lb
Pork jowls or belly350 g0.77 lb
Beef300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Sugar2.0 g1 tsp
Red pepper, ground1.0 g1/2 tsp
Fennel, seeds1.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Allspice, ground0.5 g1/4 tsp
Bay leaf, crushed or ground11
Starch, corn or potato10 g1 Tbsp
Red wine90 ml3 oz fl
  1. Mix spices with wine.
  2. Grind pork through 3/8” (10 mm) plate.
  3. Grind beef through 1/4” (6 mm) plate.
  4. Mix meats with salt and spices.
  5. Add starch and mix again.
  6. Stuff into 36 mm hog casings making 1’ (30 cm) straight links. Tie off both ends with a string to form rings.
  7. Refrigerate.
  8. Cook before serving.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages