Guatemalan Longaniza Recipe

If using natural hog casings, place them in a bowl of warm water for 30 minutes to an hour. Rinse thoroughly inside and out under running cold water. Run water through the casing to remove salt and check for holes. Keep casings submerged in clean water until ready to stuff.

In a small food processor or blender, combine peeled garlic cloves, annatto paste, ground annatto (if using), vinegar, soy sauce, and brown sugar. Pulse until a smooth paste forms. Scrape down the sides and add 2 tablespoons of cold water if needed to help blend into a fine emulsion.

Add the spice powders (cumin, oregano, thyme, coriander, ground cloves), black pepper, and crushed red pepper flakes to the paste and pulse once or twice to incorporate. The result should be a vibrant reddish aromatic paste.

Ensure your ground pork and pork fat are very cold (almost chilled). Place the meat and fat into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Add kosher salt on top.

Add the seasoning paste to the meat along with the remaining 1/4 cup cold water. Mix by hand or on low speed just until the mixture becomes tacky and homogenous, about 1–2 minutes. Do not overwork; you want a good binding texture but not melted fat.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to overnight to allow flavors to meld and the cure (salt) to penetrate the meat.

Fit your sausage stuffer with a medium wide nozzle and slide a length of soaked casing onto the nozzle, leaving a 6-inch tail. Tie a knot at the far end of the casing.

Fill the hopper with chilled sausage meat. Hold the casing with one hand and gently feed meat through the stuffer with the other, keeping steady pressure to avoid air pockets. Fill the casing to a firm but not overstuffed feel (about the thickness of your thumb to 1-inch diameter).

Twist sausages into 5–6 inch links by pinching and twisting every 5–6 inches. Alternate twist directions between links so they hold. Prick any visible air pockets with a pin and gently press the air out toward an open end.

Place linked sausages on a tray lined with parchment, cover loosely, and refrigerate for 2–4 hours to let the casings dry slightly and flavors develop. For longer storage, freeze uncooked links on a tray, then transfer to a freezer bag.

Pan-fry method (traditional and fast)

Heat a large skillet over medium heat and add 2 tablespoons neutral oil. Add sausages (do not overcrowd) and cook 10–12 minutes, turning frequently to brown evenly and cook through. Reduce heat if casings start to char too quickly. Internal temperature should reach 160°F (71°C).

Simmer then brown method (for juicier results)

Place sausages in a deep skillet or saucepan and add enough water to come about 1/4 inch up the sides of the sausages. Bring to a gentle simmer, cover, and cook for 8–10 minutes until sausages are mostly cooked through. Uncover, increase heat, and pan-sear in a little oil until well browned, about 3–5 minutes, turning to brown all sides. Confirm internal temp 160°F (71°C).

Remove sausages and let rest 5 minutes. Serve warm with lime wedges and a sprinkle of chopped cilantro if desired. Guatemalan longaniza is commonly served with rice, tortillas, pickled onions, or refried beans.