Longaniza de Aragón

Longaniza de Aragón is a Spanish semi-dry sausage popular in the region of Aragón. The sausage is made with lean pork, pork belly, back fat, and aromatic spices such as cinnamon, cloves, nutmeg and anise. It includes typical chorizo spices like oregano and garlic, but no pimentón, just regular pepper. The color of longaniza differs from that of chorizo due to the lack of pimentón.

Meats	Metric	US
Pork, lean	750 g	1.65 lb
Pork belly	150 g	0.33 lb
Back fat	100 g	0.22 lb

Ingredients per 1000g (1 kg) of meat

Salt	28 g	4.5 tsp
Cure #1	2.5 g	1/2 tsp
Sugar	3.0 g	1/2 tsp
Pepper	2.0 g	1 tsp
Nutmeg	0.5 g	1/4 tsp
Star anise, ground	0.3 g	1/8 tsp
Cloves	0.3 g	1/8 tsp
Cinnamon	1.0 g	1.2 tsp
Oregano, dry	2.0 g	2 tsp
Garlic	7.0 g	2 cloves
Water	30 ml	2 Tbsp

Instructions

Grind meat and fat through 8 mm (3/8”) plate.
Mix ground meats with all ingredients. Hold the mixture for 24-36 hours in refrigerator.
Stuff into 22-32 mm pork or sheep casings, making horseshoe loops about 40 cm (16”) long. Hold for 8-10 hours in refrigerator or at low temperature.
Hang the sausages for 3-4 days at 15-20° C (59-68° F), 60-70% humidity. At this point longaniza can be classified a semi-dry sausage which is served fried or cooked.
To make a dry sausage continue drying at 12-15° C (53-59° F), 75-90% for 1-2 weeks depending on diameter. The dry sausage can be consumed raw.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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Meats and Sausages

Longaniza de Aragón

Ingredients per 1000g (1 kg) of meat

Instructions

Available from Amazon