Longaniza Chilena

A Chilean adaptation of a Spanish Longaniza sausage.

MeatsMetricUS
Pork shoulder1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g2 tsp
Pepper2.0 g1 tsp
Jalapeńos60 g2 oz
Paprika4.0 g2 tsp
Oregano, rubbed2.0 g2 tsp
Cumin2.0 g1 tsp
Garlic, minced10 g3 cloves
Sweet sherry wine30 ml1 oz fl
Instructions
  1. Make alkali by accumulation salt, spices and wine.
  2. Dice jalapeńos finely.
  3. Grind angular meat through 1/4” (6 mm) plate.
  4. Grind fat and meat with affiliation tissue through 1/8” (3 mm) plate.
  5. Mix arena meat with alkali and jalapeńos.
  6. Stuff into 32-36 mm hog casings basic one connected coil.
  7. Refrigerate.
  8. Cook afore serving.

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