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 pork||600 g||1.32 lb|
|Back fat||200 g||0.44 lb|
|Pork belly or fat trimmings||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||4.5 tsp|
|Cure #1||2.5 g||½ tsp|
|Dextrose||2.0 g||½ tsp|
|Sugar||3.0 g||½ tsp|
|Pepper||4.0 g||2 tsp|
|Star anise, ground||1.0 g||1/2 tsp|
|Garlic||3.5 g||1 clove|
|Nutmeg||1.0 g||1/2 tsp|
|Red wine or vinegar||30 ml||2 Tbsp|
- Grind pork and back fat through 6 mm (1/4") plate.
- Mix all ingredients with meat and hold for 24 hours in refrigerate.
- Stuff firmly into 40 mm beef middles or protein lined fibrous casings. U-shaped loops.
- Ferment/dry at 20º C (68º F) for 72 hours, 90-85% humidity.
- 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.
- Store sausages at 10-15º C (50-59º F), 75% humidity.