📝 About This Recipe
Longaniza is the unsung hero of the Latin American asado, offering a coarser texture and a more complex spice profile than its cousin, the chorizo. This recipe captures the rustic essence of the grill, featuring a handmade sausage blend infused with garlic, warm spices, and a touch of vinegar for that signature tang. When kissed by the smoke of a wood fire, the casing snaps with a satisfying pop, releasing a succulent, aromatic interior that is the hallmark of a true churrasco experience.
🥗 Ingredients
The Sausage Meat
- 2.5 pounds Pork Shoulder (Boston Butt) (well-chilled and cubed into 1/2 inch pieces)
- 0.5 pounds Pork Back Fat (Fatback) (chilled and finely diced)
- 6-8 feet Hog Casings (rinsed and soaked in warm water)
The Spice & Cure
- 2 tablespoons Kosher Salt
- 1.5 tablespoons Smoked Paprika (Pimentón) (sweet or bittersweet)
- 6 pieces Garlic Cloves (turned into a fine paste)
- 1 teaspoon Dried Oregano (preferably Mexican or South American)
- 1/2 teaspoon Ground Cumin (toasted)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Red Wine Vinegar (chilled)
- 2 tablespoons Ice Water
For the Grill & Garnish
- 3 pieces Limes (cut into wedges)
- 1/2 bunch Fresh Cilantro (for garnish)
- 1 tablespoon Neutral Oil (for lightly coating the grate)
👨🍳 Instructions
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1
Begin by ensuring all your meat and fat are extremely cold. Place the cubed pork and fatback in the freezer for 20-30 minutes until firm but not frozen; this prevents the fat from smearing.
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2
Grind the meat and fat together using a coarse grinding plate (about 8mm). If you don't have a grinder, you can hand-mince the meat very finely for a traditional, rustic texture.
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3
In a small bowl, whisk together the garlic paste, salt, paprika, oregano, cumin, black pepper, red wine vinegar, and ice water to create a slurry.
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4
Pour the spice slurry over the ground meat. Using chilled hands or a stand mixer with a paddle attachment on low, mix for 2-3 minutes until the meat becomes tacky and develops a 'primary bind'.
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5
Test the seasoning: Fry a small patty of the mixture in a skillet. Taste and adjust salt or spices if necessary before stuffing.
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6
Slide the soaked hog casing onto the nozzle of your sausage stuffer. Feed the meat through, filling the casings firmly but leaving enough slack to twist into links.
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7
Twist the long rope into 6-inch links, alternating the direction of the twists. Use a sterile needle or sausage pricker to pop any visible air bubbles.
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8
For the best flavor, hang the sausages in the refrigerator overnight uncovered to allow the skins to dry (forming a pellicle) and the flavors to meld.
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9
Prepare your grill for two-zone cooking. If using charcoal, pile the coals to one side to create a hot zone and a cool zone. Aim for a medium-hot temperature (about 350-400°F).
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10
Lightly oil the grill grates. Place the longaniza links on the indirect (cool) side of the grill first. Cover and cook for 10-12 minutes to gently render the fat and cook the interior.
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11
Move the sausages to the direct heat (hot) zone. Grill for 3-4 minutes per side, turning frequently, until the casings are browned, crisp, and slightly charred in spots.
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12
Remove from the grill when the internal temperature reaches 160°F (71°C). Let the sausages rest for 5 minutes before cutting to ensure the juices redistribute.
💡 Chef's Tips
Keep everything cold! If the fat melts during the mixing process, the sausage will have a dry, crumbly texture. If you don't have a sausage stuffer, you can form the mixture into skinless logs and grill them carefully on a fine-mesh grate. Avoid high direct heat for the entire cook; the high fat content can cause flare-ups that result in a bitter, burnt exterior. For an extra layer of flavor, add a few chunks of fruitwood (like apple or cherry) to your charcoal for a sweet smoke profile. Always prick the sausages before grilling; this prevents the steam buildup from causing the casings to burst.
🍽️ Serving Suggestions
Serve inside a crusty baguette as a 'Choripán' style sandwich with a generous spoonful of chimichurri. Pair with a side of grilled provolone cheese (provoleta) and warm corn tortillas. Accompany with a crisp Malbec or a cold pilsner to cut through the richness of the pork. Serve alongside a fresh Ensalada Criolla (onions, peppers, and tomatoes in vinaigrette) to provide a bright acidic contrast.