Longaniza Murciana

Longaniza sausage is produced in many regions of Spain. This fresh longaniza originates from Murcia. 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
Pimentón, sweet20 g3.5 Tbsp
Garlic3.5 g1 clove
Aniseed, whole seeds3 seeds3 seeds
Cinnamon0.5 g1/4 tsp
White wine5 ml1 tsp
  1. Grind all meats through 3 mm (1/8”) plate.
  2. Mix meats with salt, wine and all spices.
  3. Hold for 12 hours in refrigerator.
  4. Stuff into 18-22 mm sheep casings forming 35-40 cm (13-16”) loops or strings with 3 links, 12 cm (5") each.
  5. Keep refrigerated.
Cook before serving.

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