Cured Longaniza
Longaniza is a traditional Spanish raw sausage that varies greatly in seasoning by region, but always impresses with its elongated shape and aromatic character. In its cured variant, it develops a deep, spicy aroma with distinct hints of anise and paprika. The drying gives it a firm, sliceable texture.
Ingredients(for 1 kg)
Instructions
Meat preparation
24 hoursGrind meat and fat through an 8mm plate. Add all spices and curing salt and knead the mixture vigorously for 5-7 minutes until slightly sticky and homogeneous. Rest in a sealed container in the refrigerator at 4°C for 24 hours.
Stuffing and Shaping
1-2 hoursFill the sausage mixture into pork casings (caliber 32-40mm). Twist into approximately 25-35cm long pieces and tie the ends securely. Prick multiple times with a fine needle to prevent air pockets. Hang overnight at room temperature (approx. 20°C) to allow the surface to dry.
Drying and Maturation
14-21 daysMature the sausages in a cool, well-ventilated room at 12-16°C and 70-80% humidity. Check daily and wipe away any slight mold growth with a vinegar-water cloth. The sausage is ready when it has lost approximately 25-30% of its initial weight and feels firm.
Pro Tip
For the Aragonese variant, use dried thyme and rosemary instead of anise. The coarser grind (8mm) preserves the texture and gives the sausage a rustic mouthfeel.
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