Mix all seasoning before adding to the ground pork. Add more pepper if you want a more spicy longaniza. Mix well.
Fill casings with mixture. Hang under the sun for 2-3 hours. Cool and store in refrigerator for at least 1 week before cooking. Or you may hang in a dry place, probably in the kitchen. It will last for 1 week without refrigeration because of the salitre.
How to cook
Prick longaniza with a fork, 2-3 times. Place in a frying pan, add 1/2 cup water. Let boil, stir once or twice, until it dries. Pour in 1 tablespoon oil. Fry until a little brown
Ingredients:
1 kilo ground pork
1/4 kilo pork fat (small cubes) 1/2 tsp. salitre
1 head garlic, minced
1 1/2 tbsp. fine salt
1/2 tsp. ground pepper
2 tsp. pimenton 1 tbsp.vinegar
longaniza casings
No comments:
Post a Comment