Why Make This Recipe
Mexican Longaniza is a flavorful and aromatic sausage that is popular in many parts of Mexico and beyond. Making your own longaniza allows you to customize the flavors and spice levels to your liking. Plus, there’s something satisfying about crafting your sausage from scratch. It’s perfect for grilling, frying, or adding to your favorite dishes, giving meals a delicious twist.
How to Make Mexican Longaniza
Ingredients:
- 5 pounds fatty pork shoulder
- 34 grams sea salt or kosher salt (about 2 tablespoons)
- 2 heads garlic, peeled and chopped
- 1 tablespoon freshly ground black pepper
- 1 teaspoon ground cumin
- 3 tablespoons achiote paste
- 1/2 cup Seville orange juice
- 1 teaspoon C-Bind carrot fiber (optional)
- Sheep casings
Directions:
- Cut the pork shoulder into chunks suitable for your grinder. In a bowl, mix the meat with salt, garlic, pepper, and cumin. Cover and refrigerate overnight or up to 2 days.
- Soak the sheep casings in warm water for about 30 minutes, then optionally flush them with water to clean.
- Grind the meat mixture through a medium die. Chill the mixture until it reaches about 33°F.
- In a small bowl, mix the achiote paste with the Seville orange juice. Combine this mixture with the meat and mix well until the sausage is cohesive.
- Stuff the sausage into the casings, leaving enough space at the ends for tying off.
- Tie off the ends of the sausage and hang it to dry at room temperature for 1-2 hours. Ideally, store it in a cooler environment between 33-39°F for 24 hours or up to 3 days.
- Optional: For extra flavor, smoke the longaniza after it has hung for a day. Cook it at a temperature under 200°F until the inside reaches 150°F.
How to Serve Mexican Longaniza
Mexican Longaniza can be served in many ways. You can grill it, pan-fry it, or crumble it into your favorite dishes. Serve it with tortillas, beans, and fresh salsa for a delicious meal. It can also be added to eggs for a hearty breakfast or used in tacos for a flavorful twist.
How to Store Mexican Longaniza
To store your longaniza, place it in an airtight container or wrap it tightly in plastic wrap and refrigerate. It will last for about one week in the fridge. For longer storage, you can freeze it. Just make sure to wrap it well to prevent freezer burn. It can be kept in the freezer for up to 3 months.
Tips to Make Mexican Longaniza
- Ensure that your tools and workspace are clean to avoid any contamination.
- Try experimenting with different spices to find the flavor that you love best.
- Use fatty pork shoulder to keep the sausage moist and flavorful.
- If available, use fresh Seville oranges for more authentic juice.
Variation
While traditional longaniza is delicious as is, you can experiment with various spices like smoked paprika or dried chilies to shake up the flavor profile. You could also use different types of citrus juice if Seville oranges are not available.
FAQs
1. Can I use a different type of meat besides pork?
Yes, you can experiment with turkey or chicken for a leaner option, but the flavor and texture may vary.
2. Is it necessary to smoke the longaniza?
No, smoking is optional. You can enjoy the sausage without smoking it, and it will still taste great.
3. How do I know when the sausage is cooked?
Use a meat thermometer. The internal temperature should reach 150°F for it to be fully cooked and safe to eat.
Mexican Longaniza
Ingredients
Method
- Cut the pork shoulder into chunks suitable for your grinder. In a bowl, mix the meat with salt, garlic, pepper, and cumin. Cover and refrigerate overnight or up to 2 days.
- Soak the sheep casings in warm water for about 30 minutes, then optionally flush them with water to clean.
- Grind the meat mixture through a medium die. Chill the mixture until it reaches about 33°F.
- In a small bowl, mix the achiote paste with the Seville orange juice. Combine this mixture with the meat and mix well until the sausage is cohesive.
- Stuff the sausage into the casings, leaving enough space at the ends for tying off.
- Tie off the ends of the sausage and hang it to dry at room temperature for 1-2 hours. Ideally, store it in a cooler environment between 33-39°F for 24 hours or up to 3 days.
- Optional: For extra flavor, smoke the longaniza after it has hung for a day. Cook it at a temperature under 200°F until the inside reaches 150°F.