Longaniza is a Spanish sausage

Longaniza is a Spanish sausage originating in Spain and there are different varieties of longaniza depending whether it's made in Cataluna, Aragon, Navarra, Andalucia or other Spanish regions. The sausage is also made in Argentina, Chile and in Caribbean. This leads to different recipes and for example in Dominican Republic it is flavored with juice of the orange or lemon.

Longaniza, sobrasada and chorizo are three sausages of pure Spanish origin. The main characterictics that make those sausages unique are:

use of pimentón - Spanish smoked paprika which gives it its red color and unique flavor (don't confuse with Hungarian sweet paprika or other common paprika varieties)
they are air dried (not cooked)
they are made of pork

Longaniza (Navarra)

Lean pork (butt or ham), 1 kg (2.2 lb)

Pimentón 100 g

Salt 18 g (1 Tbs)

Garlic 16 g (5 cloves)

Cut meat with a knife ont 1/2" cubes

Smash garlic cloves and mix with a little amount of water

Mix well everything together. If absolutely necessary add more water until mixture feels gluey. The sausage will be air dried and we want to eliminate moisture and not to add it in.

Stuff into thin hog casings, 32 mm

Hang in a drafty and dry area and the sausage will be drying out.

Notes:

more on Spanish Sausages

Different spice combination may be used:

Castillan Longaniza (Longaniza castellana) - fat pork, salt, sweet pimentón, hot pimentón, garlic, oregano

Andalusian Longaniza (Longaniza andaluza) - pork, salt, pimentón, cinnamon, aniseed, pepper, vinegar, garlic

You can order pimentón on Internet.

According to the United States Department of Agriculture regulations this is an uncooked sausage. Although commercially fed pigs are free of Trichinae you may obtain pork meat from a pig that was farm raised. You can kill Trichinae by cooking meat to 137 F but this sausage is not cooked. It would be recommended to use a second method of freezing pork according to the USDA recommended times and temperatures.