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 pork||600 g||1.32 lb|
|Pork belly, skinless||400 g||0.88 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Black pepper||2.0 g||1 tsp|
|Pimentón, sweet||20 g||3.5 Tbsp|
|Garlic||3.5 g||1 cloves|
|Aniseed, whole seeds||3 seeds||3 seeds|
|Cinnamon||0.5 g||1/4 tsp|
|White wine||5 ml||1 tsp|
- Grind all meats through 3 mm (1/8”) plate.
- Mix meats with salt, wine and all spices.
- Hold for 12 hours in refrigerator.
- Stuff into 18-22 mm sheep casings forming 35-40 cm (13-16”) loops or strings with 3 links, 12 cm (5") each.
- Keep refrigerated.
Cook before serving.