Rene
Nov 30, 1919, 12:00 AM
Post #1 of 1
(343 views)
Shortcut
|
Guatemalan Longaniza
|
Can't Post |
|
Hey Guys, try this one:
This is a very diferent approach of the well known "Longaniza"
It has a delicious tangy and piquant taste that tease your taste buds.
With eggs goes wonderful, as huevos con chorizo..
In Guatemala there is variety of "Embutidos", and I know of two different types of Longaniza.
There is the longaniza from the area of Peten (North) Is is probably the tastiest thing on earth. Its red ans skiny, but when you fied one, the oil turns yellow/redish ans a flavor that takes you away.
The other one that I am giving you the recepy, I ated at the city and around. I hope you enjoy it.
Recepy:
Try first time with one pound of Grund pork, try little coarse, not fine.
3-4 cloves of garlic, fine chopped.
2 Jalapeño chilies, devanied, and seeded, chopped fine. (optional)
1 small to medium size pimento pepper or Red Bell, chopped fine.
2-3 tbsp. of white vinegar. (more if you like stronger flavor)
1 tsp. or more of salt.
3-4 tbsp. fresh parlsey leaves, finely chopped.
Mix all well in a plastic, glass or SS container, cover and marinate in fridge for overnight, or if you can, pack them in skin to make sausages abut 3 inches long and store.
Enjoy fry them crisp or as I say goes very good with eggs.
|
Forums Index
Search Posts
Who's Online
Log In or Sign Up