Longaniza Murciana

Longaniza sausage is produced in many regions of Spain. It is made of pork and stuffed into small diameter casings. Longaniza can be of fresh variety which must be kept refrigerated and fully cooked before serving or it can be dried in air becoming a dry sausage that can be eaten without cooking.
Lean pork600 g1.32 lb
Pork belly, skinless400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Black pepper2.0 g1 tsp
Pimentón6.0 g3 tsp
Garlic3.5 g1 cloves
Aniseed, whole seeds3 seeds3 seeds
White wine5 ml1 tsp
  1. Grind all meats through 3 mm (1/8”) plate.
  2. Mix meats with salt, wine and all spices.
  3. Stuff into 22-26 mm sheep casings forming 35-40 cm (13-16”) loops or strings with 3 links, 12 cm (1 foot) each.
  4. Keep refrigerated.
Cook before serving.
The sausage can be dried to make it a dry sausage. The amount salt will need to be increased to 30 g.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs