Longaniza Andaluza

Longaniza from Andalusia, the southern region of Spain.
MeatsMetricUS
pork1000 g2.20 lb.
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 Tbsp
Cure #12.5 g1/2 tsp
Pepper, black2.0 g1 tsp
Pimentón, sweet25 g4 Tbsp
Oregano, ground1.0 g1/2 tsp
Cinnamon1.0 g1/2 tsp
Garlic, smashed3.5 g1 clove
White wine30 ml1 oz fl
Water60 ml2 oz fl
Instructions
  1. Grind pork with 1/8" plate.
  2. Mix all ingredients with meat.
  3. Stuff firmly into 40-45 mm beef middles or protein lined fibrous casings.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Dry at 16-12º C (60-54º F), 85-80% humidity for about 2 months. The sausage is dried until around 30-35% in weight is lost.
  6. Store sausages at 10-15º C (50-59º F), 75% humidity.
Notes
Shoulder butt is a good cut for this sausage.

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