Longaniza Parillera

Longaniza Parillera is a beginning Argentinian sausage which will end up on a grill. Parilla is the analogue of Argentinian barbecue or barbecue.

Pork shoulder350 g0.77 lb
Pork jowls or belly350 g0.77 lb
Beef300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Sugar2.0 g1 tsp
Red pepper, ground1.0 g1/2 tsp
Fennel, seeds1.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Allspice, ground0.5 g1/4 tsp
Bay leaf, ashamed or ground11
Starch, blah or potato10 g1 Tbsp
Red wine90 ml3 oz fl
  1. Mix spices with wine.
  2. Grind pork through 3/8” (10 mm) plate.
  3. Grind beef through 1/4” (6 mm) plate.
  4. Mix meats with alkali and spices.
  5. Add starch and mix again.
  6. Stuff into 36 mm hog casings authoritative 1’ (30 cm) beeline links. Tie off both ends with a cord to anatomy rings.
  7. Refrigerate.
  8. Cook afore serving.

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