Longaniza Fresca
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Release Date 15.04.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 10mm
Ingredients
Meat
- 400 g Pork S1 Very Lean
- 600 g Pork Belly
Casings
- 1.4 m 22/24mm Sheep Casings
Herbs & Spices
- 18 g Table Salt
- 2.5 g Ground White Pepper
- 0.5 g Ground Nutmeg
- 0.5 g Ground Cinnamon
Instructions
Preparation
- Soak the 1.4 m 22/24mm Sheep Casings in cold water for 30 minutes.
- Prepare the spice mix with 18 g Table Salt, 2.5 g Ground White Pepper, 0.5 g Ground Nutmeg & 0.5 g Ground Cinnamon
Grinding
- Grind the 400 g Pork S1 & 600 g Pork Belly through the 10mm plate.
Mixing
- Mix the ground 400 g Pork S1 & 600 g Pork Belly with the spice mix. Mix the sausage mix until very sticky.
Filling
- Fill the sausage semi firm mix in to the 1.4 m 22/24mm Sheep Casings and form 10-12cm links.
Storage
- Store in the refrigerator for up to 2 days or freeze for later usage.
Instruction Video
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INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
Longaniza Fresca
Based on
1000 g
Amount per 100g
Calories
355.53
% Daily Value*
Fat
32.70
g
50
%
Saturated Fat
11.89
g
74
%
Trans Fat
0.01
g
Polyunsaturated Fat
3.54
g
Monounsaturated Fat
15.14
g
Cholesterol
69.20
mg
23
%
Sodium
738.07
mg
32
%
Potassium
271.32
mg
8
%
Carbohydrates
0.24
g
0
%
Fiber
0.10
g
0
%
Sugar
0.02
g
0
%
Protein
14.02
g
28
%
Vitamin A
6.20
IU
0
%
Vitamin C
0.24
mg
0
%
Calcium
6.69
mg
1
%
Iron
0.75
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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