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.

Pork shoulder or 70/30 lean/fat trimmings1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Pimentón*, sweet5.0 g2 tsp
Pimentón*, hot5.0 g2 tsp
Annatto, ground4.0 g2 tsp
Oregano, rubbed8.0 g2 tsp
Garlic, smashed8.0 g2 cloves
  1. Grind pork through 5/16” (8 mm) plate.
  2. Mix ground meat with salt and cure #1 until sticky. Add all remaining ingredients and mix well together.
  3. Stuff firmly into 36 mm hog casings.
  4. Refrigerate. Cook before serving.
* Pimentón is Spanish smoked paprika. If not available use 5.0 g sweet paprika and 1.0 g (1/2 tsp) cayenne pepper.

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