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.

Calories: 280

Servings: 10

Prep time: 30 minutes

Cook time: 18 minutes

Nutritional information

Meats	Metric	US
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 clove
Aniseed, whole seeds	3 seeds	3 seeds
Cinnamon	0.5 g	1/4 tsp
White wine	5 ml	1 tsp

Instructions

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.

Notes

Cook before serving.

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