Colombian Longaniza Sausage

🧂 Ingredients

• 1 kg Pork shoulder(Choose a cut with good fat content for moisture and flavor. Ensure it's well-chilled.)
• 200 g Pork back fat(Essential for texture and juiciness. Ensure it's also well-chilled.)
• 1 tbsp Ground cumin(Freshly ground cumin will provide the best flavor.)
• 1 tsp Black pepper(Freshly ground black pepper is recommended.)
• 4 cloves Garlic(Finely minced or grated.)
• 1.5 tsp Salt(Adjust to taste, but this is a good starting point for this quantity of meat.)
• As needed Pork casings(About 3-4 meters, prepared according to package instructions (usually soaking in water).)

👨‍🍳 Instructions

1. 1

   Prepare the meat: Cut the chilled pork shoulder and pork fat into 1-inch cubes. Pass these cubes through a meat grinder using a medium die (around 4.5mm or 3/16 inch). If you don't have a grinder, you can ask your butcher to do this for you, or finely chop the meat and fat by hand for a more rustic texture. Place the ground meat and fat in a large bowl and chill in the refrigerator while you prepare the seasonings.

   ⏱️ 20 minutes
2. 2

   Mix the seasonings: In a small bowl, combine the ground cumin, freshly ground black pepper, minced garlic, and salt. Stir well to ensure the spices are evenly distributed.

   ⏱️ 5 minutes
3. 3

   Combine meat and spices: Add the spice mixture to the chilled ground pork and fat. Using your hands (preferably with gloves), mix thoroughly until all the ingredients are well incorporated and the mixture becomes slightly sticky. This indicates the proteins are starting to bind. Avoid overmixing, which can make the sausage tough. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

   ⏱️ 10 minutes + 30 minutes chilling
4. 4

   Stuff the casings: Prepare your sausage stuffer. Take a prepared casing and thread it onto the stuffer's nozzle, leaving a few inches hanging off the end. Gently pack the meat mixture into the stuffer, ensuring there are no air pockets. Slowly feed the meat into the casing, filling it evenly but not too tightly. You want the sausage to be firm but not so taut that it will burst during cooking. Tie off the ends of the sausages or twist them into desired lengths (typically 6-8 inches).

   ⏱️ 30 minutes
5. 5

   Cook the longaniza: Preheat your grill to medium-high heat (approximately 200-220°C / 400-425°F). Place the stuffed longaniza sausages on the grill. Cook for 15-20 minutes, turning occasionally, until they are nicely browned on all sides and cooked through. The internal temperature should reach 71°C (160°F). Look for a deep golden-brown color and listen for a gentle sizzle.

   ⏱️ 15-20 minutes

💡 Pro Tips

• ✓For best results, ensure all meat and fat are very cold before grinding and mixing.
• ✓The sausage is 'spiced but not spicy' in the traditional Colombian preparation. For a spicier version, add a pinch of cayenne pepper or finely chopped chili peppers to the spice mix.
• ✓Longaniza is traditionally grilled fresh. It can also be pan-fried or baked.
• ✓Serve hot with traditional Colombian sides like arepas, hogao (tomato and onion sauce), or a simple salad.

🔄 Variations

• Spicier: Add 1/2 teaspoon of cayenne pepper or finely chopped habanero/scotch bonnet peppers to the spice mix.
• With more garlic: Increase the garlic to 6-8 cloves for a more pungent flavor.
• Herbaceous: Incorporate finely chopped fresh cilantro or parsley into the meat mixture.

🥗 Nutrition

Per serving