Meats and Sausages
Longaniza-Navarra
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.
| Meats | Metric | US |
|---|---|---|
| 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 | 14 g | 7 tsp |
| Garlic | 3.5 g | 1 clove |
Instructions
- Grind pork with 1/4" plate.
- Mix all ingredients with meat. Hold for 12 hours in refrigerator.
- Stuff firmly into 30-34 mm hog casings forming long loops.
- 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), <75% humidity or refrigerate.
Notes
The sausage is usually cooked or fried.
