Authentic Homemade Longaniza Recipe: A Taste of Spanish Cuisine

Ingredients

  • 2 lbs pork shoulder, cut into small pieces
  • 1/4 cup apple cider vinegar
  • 5 cloves garlic, minced
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon sugar
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pig intestines for sausage casing
  • 1 tablespoon vegetable oil for frying (optional)

Steps and instructions

  1. Cut the pork shoulder into small pieces. Make sure they're small enough to put through a meat grinder.
  2. Grind the pork shoulder using a meat grinder.
  3. In a large bowl, mix together the ground pork, apple cider vinegar, minced garlic, salt, black pepper, paprika, dried oregano, fresh thyme, crushed red pepper flakes, sugar, allspice, nutmeg, and cloves until well combined.
  4. Stuff the pig intestines with the sausage mixture using a sausage stuffer. Be careful not to overstuff the casing.
  5. Twist the sausages into links at your desired length.
  6. Let the sausages cure in the refrigerator for at least 24 hours to allow the flavors to develop.
  7. When ready to cook, heat a tablespoon of vegetable oil in a frying pan over medium heat.
  8. Cook the sausages until they are golden brown and cooked through, turning occasionally to ensure even cooking.
  9. Remove the sausages from the pan and let them rest for a few minutes before serving.

Tools for making

  • Meat grinder - Used to grind the pork shoulder into small pieces.
  • Sausage stuffer - Used to stuff the pig intestines with the sausage mixture.
  • Frying pan - Used to cook the sausages.
  • Knife - Used to cut the pork shoulder into small pieces.
  • Cutting board - Used as a surface for cutting the pork shoulder.
  • Mixing bowl - Used to mix together the ingredients for the sausage mixture.
  • Refrigerator - Used to let the sausages cure for at least 24 hours.
  • Tongs - Used to turn the sausages while cooking.

Recipe variations

  • Substitute the pork with chicken or turkey for a leaner version.
  • Add diced onions or bell peppers to the sausage mixture for added flavor and texture.
  • Experiment with different spices and herbs such as cumin, coriander, or smoked paprika to customize the flavor profile.
  • For a spicier variation, increase the amount of crushed red pepper flakes or add in some hot sauce.
  • Try grilling the sausages instead of frying them for a smoky flavor.
  • Replace the pig intestines with collagen or synthetic casings for a non-animal-based option.
  • Make Longaniza sausage patties instead of links for easy stacking in sandwiches or burgers.
  • Add a splash of citrus juice, such as lime or orange, to the sausage mixture for a tangy twist.
  • For a keto-friendly version, omit the sugar from the recipe.
  • Experiment with different types of ground meat, such as beef or lamb, to create unique flavor combinations.

Recipe overview

This recipe is for a traditional Filipino sausage known as Longaniza. Made primarily from ground pork shoulder, Longaniza is a flavorful and slightly spicy sausage that's perfect for any meal of the day. Spiced with garlic, paprika, oregano, thyme, and a hint of fiery red pepper flakes, these sausages pack a punch of flavor in every bite. The addition of vinegar adds a slight tang, making these sausages distinctly Filipino. This recipe requires a meat grinder and sausage stuffer, and involves making your own sausage from scratch, which may be a new skill for some. Don't be intimidated, though! The process is straightforward and the end result is incredibly rewarding. After a day of curing in the fridge to let the flavors meld together, these sausages are ready to be cooked and enjoyed. Whether you're pan-frying them for breakfast or grilling them for a BBQ, you're sure to impress with this homemade Longaniza recipe.

Common questions

  1. Can I use a different type of meat?
    Yes, you can use other types of meat such as chicken, beef, or a combination of meats. However, the traditional recipe calls for pork shoulder.
  2. Can I skip the sausage casing?
    Yes, if you prefer not to use sausage casings, you can shape the mixture into patties instead.
  3. Can I substitute ingredients?
    While it may alter the flavor, you can make substitutions based on personal preference. Just keep in mind that it may affect the authenticity of the dish.
  4. How long can I store the sausages?
    If stored properly in an airtight container in the refrigerator, the sausages can be kept for up to 3-4 days.
  5. Can I freeze the sausages?
    Yes, you can freeze the sausages for longer storage. Wrap them tightly in plastic wrap or place them in freezer bags, and they can be kept for up to 3 months.
  6. How can I cook the sausages if I don't want to fry them?
    If you prefer not to fry the sausages, you can grill, bake, or pan-fry them instead.
  7. Can I adjust the level of spiciness?
    Absolutely! Feel free to adjust the amount of crushed red pepper flakes to make the sausages more or less spicy according to your taste.

Serving dishes and utensils

  • Meat Grinder - Used to grind the pork shoulder into ground meat for the sausage.
  • Sausage Stuffer - Helps in filling the pig intestines with the sausage mixture.
  • Frying Pan - Used to cook the sausages until they are golden brown.
  • Tongs - Useful for flipping and handling the sausages while cooking.
  • Knife - Required for cutting the pork shoulder into small pieces and for twisting the sausages into links.
  • Large Bowl - Used for mixing the ground pork with the seasonings and vinegar.
  • Refrigerator - Needed for curing the sausages and allowing the flavors to develop.

Origin stories

Longaniza, an exquisite sausage bursting with flavors, has a story as varied and rich as the spices that fill its casing. Originating from Spain, it has traveled continents and oceans to become a staple in many cultures around the world, each one adding its own twist to the recipe. In the Philippines, it is sweet and often served at breakfast, while in Mexico, it is spicy and served with fresh, zesty salsas. The Dominican Republic boasts a version so unique, it's considered a national dish! The secret to longaniza's enduring appeal lies in its adaptability - it's a culinary chameleon that has the ability to embrace the flavors of its surroundings and make them its own. So, whether you find yourself in the busy streets of Valencia or the bustling markets of Manila, remember: there's a version of longaniza waiting to introduce you to the flavors of its home.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.