Meats and Sausages
Longaniza Chilena
A Chilean version of a Spanish Longaniza sausage.
| 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.
