Spanish Longaniza, good stuff!

Discussion in 'Sausage' started by danmcg, Jan 19, 2012.

  1. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Spanish Longaniza

    I made this up a couple weeks ago and thought I’d share it with ya.

    I found this on Len Poli's site, here's the link for the recipe and instructions;

    http://lpoli.50webs.com/index_files/Longaniza-Spanish.pdf

    Well it sounded interesting, but it also sounded extremely hot since over 2% of the total weight was hot paprika. After asking around I was assured by a couple people that because it had sugar in the recipe it would mellow out the peppers heat. I figured why not, if I can't eat it cause of the heat I know people that I could pawn it off on.

    At the last minute I chickened out and only made 2 ½ pounds, in hind sight I wish I hadn't as it's pretty good stuff.

    I made a couple changes to the recipe out of necessity. I used hot paprika instead of smoked hot paprika, and I used 32mm casings as apposed to the 38's he suggested. I did end up stuffing a link in 38mm collagen because I didn't clean enough naturals. I think next time I'll get some 38mm as it was a nicer portion when sliced.

    I also used less water and more wine, but kept the same amount of total liquid.

    The processing and cooking was done just as it was spelled out, ground the meat with ¾” plate and the fat with ½ “ mix it up and let it rest for 36 hours.

    Cold smoke it first, then bump the temps until the IT hits 160°

    One thing I started to follow and I knew better, was that he recommends final cooker temp of 180 and I tried it and they did start to fat out. I lowered it back to 170 and waited it out.

    That's about it, except for the hardest part. After cooling you need to let them dry in the frig for 5 days. That was the tough part.

    Here's a couple pic's of the final product, I've got some camera issues so this is all I got to offer.

    [​IMG]

    [​IMG]

    [​IMG]

    I really like the course grind and the dryness of this sausage, it has a real meaty mouth feel to it that I like. And the heat was there, but it was a nice mellow heat that sneaks up on the back of your throat.

    I'm going to be play around with this one again. Thanks for looking
     
  2. Looks great. That would go great with some smoked cheese.
     
  3. That's some good looking sausage!
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks very good
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That looks awesome!...JJ
     
  6. Looks great!


    :sausage:
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking sausage Dan!!
     
  8. johnnie walker

    johnnie walker Smoking Fanatic

    That sausage looks awefully good.[​IMG]
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    Man those came out nice Dan - Chorizo is one of my favorites 
     
  10. bratrules

    bratrules Smoking Fanatic

    looks great!! hey where did you dry them out at? i mean at what temp? did you just hang them at room temp? sorry for all the questions lol but they do look great!!!
     
  11. ak1

    ak1 Master of the Pit OTBS Member

    Nice!!! I would eat it.
     
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

    Dan you did it again [​IMG]
     
  13. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    YUM! I love that site for sausage recipe's, Thanks for sharing.
     
  14. venture

    venture Smoking Guru OTBS Member

    Another excellent one, Dan!

    This one is definitely on my list.
     
  15. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member


    I hung them in the frig to dry , the recipe doesn't say where to dry them, but I'm not that adventurous to hang that long at room temp.
     
  16. venture

    venture Smoking Guru OTBS Member

    I wonder with Cure #2 if those could dry outside the fridge?

    But with the high humidity we always seem to have with our lower temps, I think a chamber would be needed here.

    Good luck and good smoking.
     
  17. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]
     
  18. those look awesome Dan
     
  19. bratrules

    bratrules Smoking Fanatic

    Yeah that's the reason i asked. i thought about doing the same recipe but i always wondered where to hang dry the finished sausage. thanks for your input. great job once again!!
     
  20. couger78

    couger78 Smoking Fanatic

    Great looking longaniza, Dan!

    I love both the final appearance & texture you achieved.

    I also like the type of 'mellow heat' you describe. You know its there, but it doesnt dominate the palette!

    -Kevin
     

Share This Page