Longaniza is a Spanish semi-dry or dry sausage originating in Navarra region of Spain. There are different varieties of longaniza depending whether it's made in Cataluńa, Aragon, Navarra, Andalucia or other Spanish regions. The sausage is made from lean pork and back fat or entirely from pork belly and of course with pimentón paprika. It is stuffed into 30-34 mm pork casings. Longaniza sausage is also made in Argentina, Chile and in Caribbean. This leads to different recipes and for example in Dominican Republic it is flavored with juice of the orange or lemon.
|lean pork||700 g||1.54 lb|
|Back fat||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #2||2.5 g||½ tsp.|
|dextrose (glucose), 0.3%||3.0 g||½ tsp.|
|pimentón paprika||6.0 g||3 tsp.|
|garlic||3.5 g||1 clove|
|T-SPX culture||0.12 g||use scale|
- Grind pork with 1/4" plate.
- Mix all ingredients with meat.
- Stuff firmly into 32 mm hog casings.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- 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.
- Store sausages at 10-15º C (50-59º F), 75% humidity.
Sausage recipe for making traditional Longaniza Navarra without nitrate and fermenting starter culture: Longaniza Navarra
If sausage is made without starter culture (not recommended) read about making traditionally fermented sausages in Fermented Sausages.