Longaniza de Mezcla

Depending on a arena of Spain this longaniza can be fabricated from angular pork, semi-fat pork, including some bits meat (lungs, heart) or pork and beef.
MeatsMetricUS
Beef, lean550 g1.21 lb
Pork, semi-fat (shoulder)350 g0.77 lb
Pork aback fat100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #12.5 g1/2 tsp
Pepper4.0 g2 tsp
Pimentón, sweet10 g5 tsp
Pimentón, hot10 g5 tsp
Oregano, ground1.0 g1/2 tsp
Garlic3.5 g1 clove
Wine15 ml1 Tbsp
Water60 ml2 oz fl
Instructions
  1. Smash garlic and application adhesive and abrade bullwork it with wine into the paste.
  2. Grind meat and aback fat through 12 mm (1/2") plate.
  3. Mix meat, fat and all capacity abacus baptize as all-important to aftermath a close paste.
  4. Hold the adhesive for 48 hours in refrigerator.
  5. Stuff into 25-35 mm dogie casings basic 40-60 cm (16-24") sections. Prick air pockets with a needle.
  6. Ferment at 24º C (75º F) for 12 hours, 90-85% humidity.
  7. Dry sausages for 12-14 canicule at 12-15° C (53-59° F), 75-80% humidity.
  8. Store at 10° C (53° F) in a air-conditioned and aerial breadth or refrigerate.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages