Longaniza Parrillera
Also known as longaniza parillera, Argentine grill longaniza
Argentina
Overview
Longaniza Parrillera is an Argentine fresh grill sausage, generally longer and differently seasoned than standard chorizo. The correct adjective is parrillera, from parrilla.
Where it's from
The cut
Identity and terminology
The source spelling Parillera is retained only as an alias. In Argentina longaniza can also mean a dry anise sausage, so the qualifier parrillera is essential to identify this fresh cooking branch.
Composition and characteristics
Pork, beef and jowl or fat are coarsely minced with pepper, red pepper, fennel and garlic. Links may be tied into rings, giving a visual distinction from ordinary chorizo.
Production and process
The mixture is stuffed into hog casing as long links or rings and held fresh for charcoal grilling. It is not fermented or matured.
History and regional forms
Argentine butchers adapted both chorizo and longaniza to the parrilla. The grill branch reflects the country's Spanish and Italian sausage inheritance while the ring form became a practical market presentation.
Use, storage and related products
It is grilled and served in bread or as part of an asado. It differs from dry Argentine longaniza, which is sliced as a cold cut.
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
- Pork shoulder
- Cut
- 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 pork shoulder
- Style
- Fresh Argentine mixed-meat ring sausage
Ingredients
- Pork shoulder100% · 1000 g
- Skinless pork jowl100% · 1000 g
- Beef chuck85% · 850 g
- Fine salt1.8% · 51.5 g
- Ground black pepper0.2% · 5.5 g
- Granulated sugar0.2% · 5.5 g
- Ground red pepper0.1% · 3 g
- Cracked fennel seed0.1% · 3 g
- Ground nutmeg0.1% · 3 g
- Ground allspice0.05% · 1.5 g
- Finely crushed dried bay leaf0.02% · 0.6 g
- Potato starch1% · 28.5 g
- Dry red wine9% · 257 g
Method
- Chill pork, beef, jowl, wine and equipment to 0–3°C.
- Mix pepper, sugar, red pepper, fennel, nutmeg, allspice and bay into the wine.
- Grind pork and jowl through 10 mm; grind beef through 6 mm.
- Mix meats with salt and seasoned wine until evenly distributed.
- Add potato starch and mix until lightly cohesive.
- Stuff into 36 mm casings as 30 cm links and tie into rings.
Safety. Raw grill sausage. Ring shape and surface browning do not prove that the centre is cooked.