Meats and Sausages
Puerto Rican Longaniza
Puerto Rican longaniza is made with annatto seeds, also called anchiote. The annatto tree has bright and hard red seeds that bring a touch of sweetness and a bit of nutmeg flavor. Annatto is a strong natural colorant that imparts orange-red color to foods it is in touch with. Add a teaspoon of annatto to rice during cooking and the product will have a deep orange color.
| Meats | Metric | US |
|---|---|---|
| Pork shoulder or 70/30 lean/fat trimmings | 1000 g | 2.2 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Pepper | 2.0 g | 1 tsp |
| Pimentón*, sweet | 5.0 g | 2 tsp |
| Pimentón*, hot | 5.0 g | 2 tsp |
| Annatto, ground | 4.0 g | 2 tsp |
| Oregano, rubbed | 8.0 g | 2 tsp |
| Garlic, smashed | 8.0 g | 2 cloves |
Instructions
- Grind pork through 5/16” (8 mm) plate.
- Mix ground meat with salt and cure #1 until sticky. Add all remaining ingredients and mix well together.
- Stuff firmly into 36 mm hog casings.
- Refrigerate. Cook before serving.
Notes
* Pimentón is Spanish smoked paprika. If not available use 5.0 g sweet paprika and 1.0 g (1/2 tsp) cayenne pepper.
