Meat Recipes

Longaniza (Spanish style fresh sausage)

INGREDIENTS:

Per every 1000gr. of product to be prepared.                

1027 LONGANIZA ANDALUZA……….……40gr

ADVISED ELABORATION PROCEDURE:

1. – The meat mass must be formed by fatless pork (+/-65%) and pork side (belly) (+/-35%).  Proportions will vary according to preferences. Chill it down to about 2ºC for 24 hours.

2. – Put the meat mass into the Cutter; and mince it down to dices of 6mm.

3. – Then knead it all while adding the above mentioned ingredient. Once the meat paste has reached the desired appearance, proceed to stuffing.

4. – For the stuffing: take thin casing to fill them in with the paste. (casing calibre: 55/60)

5. – Once the sausages are formed, it can be served during the first 48 hours (soft) or when it reaches the desired stiffness as long as it is being cured (maximum 6 days)

REMARKS:    

The sausages can be fried, grilled or roasted.

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