Longaniza Navarra 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. They are usually stuffed into 30-34 mm pork casings. Longaniza sausage is also made in Argentina, Chile and in Caribbean. This leads to different recipes each influenced by local conditions, for example in Dominican Republic longaniza is flavored with juice of bitter orange or lemon.
|Pork belly||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|salt||25 g||4 tsp|
|Cure #1||2.5 g||½ tsp|
|Dextrose||2.0 g||1/2 tsp|
|Sugar||3.0 g||1/2 tsp|
|Pimentón||12 g||6 tsp|
|Garlic, smashed||7.0 g||2 cloves|
- Grind meat with 8 mm (3/8”) plate.
- Mix meat with all ingredients. Hold for 12 hours in refrigerator.
- Stuff firmly into 30-34 mm hog casings forming long loops.
- Dry/ferment at 24º C (75º F) for 12 hours, 90-85% humidity.
- Dry at 15-12º C (59-54º F), 80% humidity for 8 days.
- Store sausages at 10-12º C (50-53º F), <70% humidity or refrigerate.
The sausage is usually cooked or fried.