Longaniza

Savor the rich, smoky flavors of homemade Longaniza, a traditional Spanish sausage made with ground pork and aromatic spices. Perfect for a weekend brunch or as a flavorful addition to your favorite dishes.

• 1 kg ground pork
• 100 g pork fat
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp cumin
• 1 tbsp black pepper
• 2 tbsp white vinegar
• 12 m hog casings

Method

1. 1

   In a large bowl, combine the ground pork and pork fat.

2. 2

   Add paprika, garlic powder, cumin, black pepper, and white vinegar to the meat mixture. Mix thoroughly until well combined.

3. 3

   Rinse the hog casings under cold water and keep them in water until ready to use.

4. 4

   Stuff the meat mixture into the hog casings using a sausage stuffer, being careful not to overfill. Twist the sausages into 20-30 cm links.

5. 5

   Tie off the ends of the casings securely. Poke small holes in the sausages to release air bubbles.

6. 6

   Cook the longaniza on a grill or in a pan over medium heat for about 20-30 minutes, turning occasionally until evenly browned and cooked through.

7. 7

   Serve hot, either as a main dish or in a sandwich with pebre (Chilean salsa).