Longaniza de Pascua

Longaniza de Pascua is a Valencian small diameter dry sausage made at Easter time (“Pascua” means Easter in Spanish). This snack type sausage is made with pork and veal and the drying process is relatively short due to the small diameter of the sausage.

Meats	Metric	US
Pork, lean	300 g	0.66 lb
Veal	300 g	0.66 lb
Semi-fat pork	400 g	0.88 lb

Ingredients per 1000g (1 kg) of meat

Salt	25 g	4 tsp
Cure #1	2.5 g	1/2 tsp
Black pepper	4.0 g	2 tsp
Anise seed, ground	1.0 g	1/2 tsp

Instructions

Grind all meats through 8-10 mm (3/8”) plate.
Mix meat with salt and spices.
Stuff into 12 mm sheep casings forming 20-30 cm (8-12”) long links.
Dry at 18→12° C (64→59° F) for 7-10 days.
Store at 10-12° C (50-53° F) in a cool and ventilated area or refrigerate.

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 Pascua

Ingredients per 1000g (1 kg) of meat

Instructions

Available from Amazon