Longaniza is a Spanish sausage












       

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Longaniza is a Spanish sausage originating in Spain and 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 and in Caribbean. This leads to
different recipes and for example in Dominican Republic it is flavored
with juice of the orange or lemon.
Longaniza, sobrasada and
chorizo are three sausages of pure Spanish origin. The main
characterictics that make those sausages unique are:


use of pimentón
- Spanish smoked paprika which gives it its red color and unique
flavor (don't confuse with Hungarian sweet paprika or other common
paprika varieties)

they
are air dried (not cooked)

they
are made of pork




Longaniza (Navarra)
 



Lean pork (butt or ham), 1 kg (2.2 lb)Pimentón  
100 g
Salt            
18 g (1 Tbs)
Garlic         
16 g (5 cloves)
 
Cut meat with a
knife ont 1/2" cubesSmash garlic cloves and mix with a little
amount of water
Mix well everything together. If absolutely necessary add more
water until mixture feels gluey. The sausage will be air dried and
we want to eliminate moisture and not to add it in.
Stuff into thin hog casings, 32 mm
Hang in a drafty and dry area and the sausage will be drying out.




 




Notes:
more
on Spanish Sausages
Different spice combination may be used:
Castillan
Longaniza (Longaniza castellana) - fat pork, salt, sweet
pimentón, hot
pimentón,
garlic, oregano

Andalusian
Longaniza (Longaniza andaluza) - pork, salt,
pimentón,
cinnamon, aniseed, pepper, vinegar, garlic
You can order
pimentón
on Internet.
According to the
United States Department of Agriculture regulations this is an
uncooked sausage. Although commercially fed pigs are free of
Trichinae you may
obtain pork meat from a pig that was farm raised. You can kill
Trichinae by cooking meat to 137 F but this sausage is not cooked.
It would be recommended to use a second method of
freezing pork  according
to the USDA recommended times and temperatures.
 
 


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