Just pulled the Longaniza from hanging. It is rather dry and not as spicy as I would have liked but tastes great. I’ll have to mix this up with some kielbasa for the Seahawks game on Sunday.

Hanging Longaniza

Longaniza, first time ‘round. The recipe for this was: * 4# pork shoulder. * 1# fatback. * 2oz (this is a whole bottle) smoked Paprika. This isn’t that spicy, and you may want to bump up the heat a bit.