Longaniza Chilena

A Chilean version of a Spanish Longaniza sausage.

Pork shoulder1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g2 tsp
Pepper2.0 g1 tsp
Jalapeńos60 g2 oz
Paprika4.0 g2 tsp
Oregano, rubbed2.0 g2 tsp
Cumin2.0 g1 tsp
Garlic, minced10 g3 cloves
Sweet sherry wine30 ml1 oz fl
  1. Make marinade by combining salt, spices and wine.
  2. Dice jalapeńos finely.
  3. Grind lean meat through 1/4” (6 mm) plate.
  4. Grind fat and meat with connective tissue through 1/8” (3 mm) plate.
  5. Mix ground meat with marinade and jalapeńos.
  6. Stuff into 32-36 mm hog casings forming one continuous coil.
  7. Refrigerate.
  8. Cook before serving.

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