Authentic home cooking from Chile, with US measurements. 
Homemade Southern-Style Longanizas
I bought 2 pork hocks; I used the skin and some of the meat from one to make a pork roll, and used the rest along with the other hock to make longanizas, sausages, and burgers. I froze the skin from the second hock to make another pork roll in the future. I cooked the bones to make a soup.
I like to use pork hock meat because it has the ideal amount of fat for making chorizos or longanizas. The fat content for longanizas should be about 25% fat and 75% meat.
Homemade Southern-Style Longanizas
I bought 2 pork hocks; I used the skin and some of the meat from one to make a pork roll, and used the rest along with the other hock to make longanizas, sausages, and burgers. I froze the skin from the second hock to make another pork roll in the future. I cooked the bones to make a soup.
I like to use pork hock meat because it has the ideal amount of fat for making chorizos or longanizas. The fat content for longanizas should be about 25% fat and 75% meat.
Open in Cookpad AppSteps
- 1
Cut the pork and bacon into strips. Grind the pork and bacon together using a meat grinder.
- 2
In a bowl, mix all the spices. Add the spices and water to the ground meat and mix well. Refrigerate overnight.
- 3
If using natural pork casings, clean them thoroughly inside. Collagen casings are also a great option, as they are a natural animal product.
- 4
Stuff the casings and form longanizas or sausages in your desired size. You can also make burgers if you like.
- 5
You can also make burgers if you wish.
https://youtu.be/7-I3H5tvAP4
www.YouTube.com/@JonMichelena1
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