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Wednesday, January 6, 2016

LONGANIZAS WITH MEDIEVAL SPANISH CHEF'S PERIOD RECIPE FOR SAUSAGES

Stuffing Longanizas
During Slaughter of Pigs
Photo by: Lord-Williams
L. lukainka, lukaika, white sausage rings. They are of Roman origin. During the 14 C the stuffing in Toledo was seasoned with ginger, cloves, long pepper and wine. Today none of these are used. Mainly paprika, oregano and garlic are mixed with the meat. [Ares. Gastronomía. 2000:77; and Sanz. 1967:10:17-18]

THE MEDIEVAL SPANISH CHEF’S PERIOD RECIPE FOR LONGANIZAS

Ingredients

1 lb pork neck
1lb lean pork
1 garlic clove mashed
1 tsp ginger
½ tsp ground cloves
½ tsp white pepper
2 tsp salt
1 c white wine

Pig intestines, cleaned and washed.

Preparation

Cut meat into small pieces. Add garlic and spices. Mix well. Grind the mixture in a food grinder three times. Add wine and mix well.  Stuff intestines with this mixture.[1]

Tie intestines. Hang in a cool place with plenty of fresh air for 24 hours before frying or roasting.


[1] As intestines were not available, patties were made. They were refrigerated for 24 hours.

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