Longaniza de Pascua

Longaniza de Pascua is a Valencian baby bore dry sausage fabricated at Easter time (“Pascua” agency Easter in Spanish). This bite blazon sausage is fabricated with pork and dogie and the dehydration action is almost abbreviate due to the baby bore of the sausage.
Pork, lean300 g0.66 lb
Veal300 g0.66 lb
Semi-fat pork400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #12.5 g1/2 tsp
Black pepper4.0 g2 tsp
Anise seed, ground1.0 g1/2 tsp
  1. Grind all meats through 8-10 mm (3/8”) plate.
  2. Mix meat with alkali and spices.
  3. Stuff into 12 mm sheep casings basic 20-30 cm (8-12”) continued links.
  4. Dry at 18→12° C (64→59° F) for 7-10 days.
  5. Store at 10-12° C (50-53° F) in a air-conditioned and aerial breadth or refrigerate.

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