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.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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