Llangonisa Rotja - Alicantina

Llangonisa Rotja or Llonganissa Alacantina (in Valencian accent which is a accent of Catalan) is a longaniza sausage accepted in País Valenciano arena of Spain. This all pork dry sausage is blimp into baby bore accustomed case and broiled for about 3 weeks. Again it is accessible to eat, but may be absurd or grilled.
Pork, semi-fat*700 g1.54 lb
Pork, lean300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #12.5 g1/2 tsp
Pepper4.0 g2 tsp
Pimentón10 g5 tsp
Cloves, ground0.3 g1/8 tsp
  1. Grind meats through 8-10 mm (3/8”) plate.
  2. Mix arena meat with alkali and spices. Authority in refrigerator for 24 hours.
  3. Stuff into 20-22 mm sheep or hog casings. Anatomy links about 35-40 cm (13-16”) long.
  4. Dry at 16-12° C (59-53° F), 75-85% clamminess for 15-20 days.
  5. Store at 10-12° C (50-53° F),
* pork accept (butt) is a acceptable choice.
Consume raw, absurd or grilled.

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