Homemade Longaniza Sausage

Ingredients

• 2 pounds (900g) ground pork 2 pounds (900g) ground pork
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons smoked paprika 2 tablespoons smoked paprika
• 1 tablespoon sweet paprika 1 tablespoon sweet paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup red wine vinegar 1/4 cup red wine vinegar
• Natural hog casings (optional, for stuffing) Natural hog casings (optional, for stuffing)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 22g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, minced garlic, smoked paprika, sweet paprika, dried oregano, ground cumin, salt, black pepper, and cayenne pepper (if using).
2. 2.
   Add the red wine vinegar to the mixture and mix well until all the ingredients are evenly incorporated.
3. 3.
   Cover the bowl with plastic wrap and refrigerate overnight to allow the flavors to develop.
4. 4.
   If you prefer to make stuffed Longaniza sausages, soak the natural hog casings in water according to the package instructions.
5. 5.
   The next day, remove the sausage mixture from the refrigerator and shape it into desired sausage links or patties.
6. 6.
   If using casings, carefully stuff the sausage mixture into the soaked hog casings, twisting them into individual links.
7. 7.
   If not using casings, shape the mixture into patties or form it into logs wrapped in plastic wrap.
8. 8.
   To cook the Longaniza, you can either grill them over medium heat, pan-fry them in a skillet, or bake them in the oven until cooked through.
9. 9.
   Serve the Longaniza hot and enjoy the authentic flavors of Spanish cuisine.

Treat your ingredients with care...

• Ground pork — Choose lean ground pork for a healthier option or use a combination of lean and fatty pork for a juicier texture.
• Smoked paprika — Opt for high-quality smoked paprika to enhance the smoky flavor of the Longaniza.
• Red wine vinegar — If you prefer a milder tang, you can substitute red wine vinegar with apple cider vinegar.

Tips & Tricks

• For an extra burst of flavor, add a pinch of ground cloves or cinnamon to the sausage mixture.
• If you don't have access to natural hog casings, you can shape the sausage mixture into patties or meatballs instead.
• To ensure the sausage stays juicy, avoid overcooking it. Cook until the internal temperature reaches 160°F (71°C).
• Longaniza pairs well with crusty bread, grilled vegetables, or served alongside Spanish rice.
• Leftover Longaniza can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Serving advice

Serve the Longaniza as a main course with a side of Spanish rice and grilled vegetables. Alternatively, slice it and use it as a topping for pizzas, sandwiches, or in pasta dishes.

Presentation advice

Arrange the cooked Longaniza on a platter, garnished with fresh herbs such as parsley or cilantro. Serve with a side of chimichurri sauce or a squeeze of lemon juice for added freshness.