Chefotheque

Recipe: Longaniza de Pascua

Published: 10/05/2022

Indications

INSTRUCCIONES

1. Molemos todas las carnes bastante fino.

2. Mezclamos las carnes con la sal y las especias.

3.Introducimos en las tripas de oveja, atando con hilo de cocina casa 20 o 30 cm de largo.

4. Secar a 18-12 ºC durante 7-10 días.

5. Almacenar a 10-12ºC en una zona fresac y ventilada.

Ingredientes de Longaniza de Pascua:

Ingredient

Quantity

Destination / use

Ingredients:

Carne de cerdo magra

1500 gr.

Carne de cerdo semigrasa

2000 gr.

Carne Ternera

1500 gr.

Pimienta negra molida

20 gr.

Sal

92 gr.

Semillas de anis molidas

5 gr.

Tripas de cordero

500 gr.

Allergens

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Longaniza de Pascua

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Source ingredient		Equivalent ingredient from your Database
Carne de cerdo magra (gr.)
Carne de cerdo semigrasa (gr.)
Carne Ternera (gr.)
Pimienta negra molida (gr.)
Sal (gr.)
Semillas de anis molidas (gr.)
Tripas de cordero (gr.)

Source ingredient

Equivalent ingredient from your Database

Carne de cerdo magra (gr.)

Carne de cerdo semigrasa (gr.)

Carne Ternera (gr.)

Pimienta negra molida (gr.)

Sal (gr.)

Semillas de anis molidas (gr.)

Tripas de cordero (gr.)