Meats and Sausages
Longaniza Chilena
Meats | Metric | US |
---|---|---|
Pork shoulder | 1000 g | 2.2 lb |
Ingredients per 1000g (1 kg) of meat
Salt | 18 g | 2 tsp |
Pepper | 2.0 g | 1 tsp |
Jalapeńos | 60 g | 2 oz |
Paprika | 4.0 g | 2 tsp |
Oregano, rubbed | 2.0 g | 2 tsp |
Cumin | 2.0 g | 1 tsp |
Garlic, minced | 10 g | 3 cloves |
Sweet sherry wine | 30 ml | 1 oz fl |
Instructions
- Make marinade by combining salt, spices and wine.
- Dice jalapeńos finely.
- Grind lean meat through 1/4” (6 mm) plate.
- Grind fat and meat with connective tissue through 1/8” (3 mm) plate.
- Mix ground meat with marinade and jalapeńos.
- Stuff into 32-36 mm hog casings forming one continuous coil.
- Refrigerate.
- Cook before serving.