Longaniza Parillera
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Release Date 25.03.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 10mm
- 1 Grinder Plate 6mm
Ingredients
Meat
- 300 g Beef R1 Very Lean
- 350 g Pork Shoulder
- 350 g Pork Belly
Liquid
- 90 g Red Wine
Casings
- 1 m 32/34 Pork Casing
Herbs & Spices
- 18 g Table Salt
- 2 g Ground Black Pepper
- 2 g Cristal Sugar
- 1 g Ground Sweet Paprika
- 1 g Fennel Seeds
- 1 g Ground Nutmeg
- 0.5 g Ground Allspice
- 1 g Bay Leave Crushed
- 10 g Corn Starch
Instructions
Preparation
- Mix 90 g Red Wine with 2 g Ground Black Pepper, 2 g Cristal Sugar, 1 g Ground Sweet Paprika, 1 g Fennel Seeds, 1 g Ground Nutmeg 0.5 g Ground Allspice & 1 g Bay Leave.
- Soak the 1 m 32/34 Pork Casing in cold water for 30 minutes.
Grinding
- Grind the 300 g Beef R1 through the 6mm plate.
- Grind the 350 g Pork Shoulder & 350 g Pork Belly through the 10mm plate.
Mixing
- Mix the ground 300 g Beef R1, 350 g Pork Shoulder & 350 g Pork Belly with the 18 g Table Salt & spice mix. Mix everything until it becomes sticky.
- Add to the sausage mix now the 10 g Corn Starch and mix until it becomes very sticky.
Filling
- Fill the sausage mix firm in to the 1 m 32/34 Pork Casing and form 30cm loops. Use a twine to tie of the ends to form a loop.
Storage
- Store in the refrigerator for up to 3 day or freeze for later usage.
Instruction Video
Notes
Fry or grill for best results.
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INFORMATION
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Nutrition Facts
Longaniza Parillera
Based on
1000 g
Amount per 100g
Calories
297.49
% Daily Value*
Fat
26.16
g
40
%
Saturated Fat
9.63
g
60
%
Trans Fat
0.37
g
Polyunsaturated Fat
2.31
g
Monounsaturated Fat
11.98
g
Cholesterol
60.80
mg
20
%
Sodium
746.26
mg
32
%
Potassium
230.27
mg
7
%
Carbohydrates
1.53
g
1
%
Fiber
0.19
g
1
%
Sugar
0.24
g
0
%
Protein
12.67
g
25
%
Vitamin A
61.82
IU
1
%
Vitamin C
0.41
mg
1
%
Calcium
14.79
mg
1
%
Iron
1.19
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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