If you live in an area where you have a nice cold winter, it would be fun to hang this is a smoke house for 5-7 days to experience a more authentic version of this sausage. Where I live, I don’t have the climate to allow me to smoke this sausage for a week at a time, so we’ve modified this recipe to still get that same smoky flavor without having to put it in a smoke house for extended periods. One unique element to this sausage is that it was originally (and most likely still done today) smoked for a week at a time for flavor and preservation. When casing the meat by hand, people use funnels, attaching the tripe to the bottom and feeding the meat from the top an ingenious device is an improvised funnel made from slicing off the top of a large plastic soda bottle, attaching the tripe to the cap end, and feeding the meat from the cut side.įor your convenience, click on the images below for products available on Amazon™.This Portuguese sausage is actually credited for saving the lives of thousands of Jews during the Spanish inquisition of the late 1400’s. If using tripe, choose the smallest diameter available, such as the 32 mm pictured below before using, soak in a solution of 20% vinegar in water, then rinse with water and dry. In addition, having the longaniza cased in tripe would also allow for smoking and/or cooking on a charcoal grill, and the sausages would have a more attractive, smooth finish. *Culinary scuttlebutt: Using cheese cloth instead of casing worked for my small batch (about 1 1/4 pounds of meat after cleaning and chopping), but it would be a non-sense hardihood for larger quantities for anything bigger than the batch in this recipe, it would be better and more cost effective to find natural tripe casing (see comparison below: the cheese cloth package would be enough for around 4-5 lb of meat, while for the same price, the tripe would be enough for 20-25 lb).
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