Receta de Longaniza casera

pork shoulder

🥗Healthier: turkey thigh

💰Cheaper: pork butt

Turkey thigh is lower in fat while pork butt is typically less expensive than shoulder.

pork fat

🥗Healthier: olive oil

💰Cheaper: chicken fat

Olive oil is a healthier fat option, while chicken fat is often cheaper.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: water

Apple cider vinegar adds acidity without alcohol, while water is a budget-friendly option.

natural casings

💰Cheaper: synthetic casings

Synthetic casings are often less expensive and easier to work with.

Prepare the natural casings by soaking them in water for at least 30 minutes.

Cut the pork shoulder and pork fat into small pieces for grinding.

Grind the pork and fat together using a meat grinder with a coarse plate.

In a large bowl, combine the ground meat with garlic, paprika, black pepper, salt, cumin, and sugar.

Add the white wine and mix thoroughly until the mixture is sticky and well combined.

Stuff the mixture into the soaked casings, being careful to avoid air pockets.

Twist the sausages into links of desired size, tying off the ends with kitchen twine.

Prick the sausages with a needle to release any trapped air.

Refrigerate the sausages for at least 24 hours to allow flavors to meld.

Grill or pan-fry the sausages over medium heat until cooked through and browned, about 15-20 minutes.

Serve hot with your choice of sides, such as bread or salad.

Cooking Techniques

Spice Level: