Longaniza is a Spanish fresh or dry sausage. There are different varieties of longaniza depending whether it’s made in Cataluna, Aragon, Navarra, Andalucia or other Spanish regions. The sausage is also made in Argentina, Chile, Philippines and Caribbean. This leads to different recipes, for example in Dominican Republic it is flavored with juice of the orange or lemon.
Lean pork600 g1.32 lb
Back fat200 g0.44 lb
Pork belly or fat trimmings200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #12.5 g½ tsp
Dextrose2.0 g½ tsp
Sugar3.0 g½ tsp
Pepper4.0 g2 tsp
Star anise, ground1.0 g1/2 tsp
Garlic3.5 g1 clove
Nutmeg1.0 g1/2 tsp
Red wine or vinegar30 ml2 Tbsp
  1. Grind pork and back fat through 6 mm (1/4") plate.
  2. Mix all ingredients with meat and hold for 24 hours in refrigerate.
  3. Stuff firmly into 40 mm beef middles or protein lined fibrous casings. U-shaped loops.
  4. Ferment/dry at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Dry at 15-12º C (59-54º 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.

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