Overview
Longaniza Chilena is a Chilean fresh pork sausage strongly associated with Chillán and with national holiday grilling. The developed recipe is a spicy fresh variation rather than a protected Chillán specification.
Where it's from
The cut
Identity and terminology
Chile uses longaniza for several pork sausages, but Chillán has the strongest civic association. Chilena is a national name rather than a claim to Chillán, unless the source and the production genuinely belong there.
Composition and characteristics
Pork shoulder and fat are seasoned with paprika, oregano, cumin, garlic, pepper and, in the developed branch, jalapeño and sweet sherry. The texture is coarse and the casing relatively substantial.
Production and process
The meat is minced in separate lean and fat fractions, mixed with seasoning and stuffed into hog casing. It is sold fresh for grilling, frying or cooking in stews.
History and regional forms
Spanish longaniza traditions were absorbed into Chilean pork butchery. Chillán became famous for its sausage markets, and longaniza gained special visibility during Fiestas Patrias and the parrilla season.
Use, storage and related products
It is grilled for choripán, served with bread, pebre, potatoes or beans, and used in cazuela and lentil dishes. It differs from dry Spanish longaniza and from Argentine fresh chorizo.
Recipe and cure
This is not a finished recipe. It is a window into how this meat is traditionally cured. Before you follow any process, run it through one of our curing calculators so the salt, cure and timings are right and safe for your own batch.
Make this — the measured Curesmith version →“Make this” opens the same cure as a measured recipe, scaled to your batch.
- Meat
- Lean pork shoulder
- Cut
- Lean pork shoulder
- Salt (%)
- 1.8
- Curing salt
- None
- Fermented
- No
- Smoked
- No
- Maturation
- Raw sausage ≤4°C for up to 2 days; freeze for longer storage
- Basis
- per 1,000 g lean pork shoulder
- Style
- Fresh Chilean pork longaniza
Ingredients
- Lean pork shoulder100% · 1000 g
- Pork shoulder fatty trim and back fat35% · 350 g
- Fine salt1.7% · 24 g
- Ground black pepper0.19% · 2.5 g
- Fresh jalapeño, finely diced8% · 80 g
- Sweet paprika0.37% · 5.5 g
- Rubbed oregano0.19% · 2.5 g
- Ground cumin0.19% · 2.5 g
- Fresh garlic, minced0.93% · 13.5 g
- Sweet sherry2.8% · 40 g
Method
- Chill pork, fat, sherry and equipment to 0–3°C.
- Combine salt, pepper, paprika, oregano, cumin, garlic and sherry.
- Grind lean shoulder through 6 mm and fatty trim/back fat through 3 mm.
- Combine meat with marinade and diced jalapeño until evenly distributed.
- Stuff into 32–36 mm hog casing as a continuous coil.
- Refrigerate 4–12 hours at 2–4°C.
Safety. Raw fresh sausage requiring refrigeration and complete cooking.