Meats and Sausages
Longaniza Dominicana
Traditional Dominican longaniza prepared with the juice of bitter oranges (naranja de Sevilla) or lime, garlic, oregano and salt.
| Meats | Metric | US |
|---|---|---|
| Lean pork (shoulder) | 700 g | 1.54 lb |
| Back fat or hard fat trimmings | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 21 g | 3.5 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Sugar | 5.0 g | 1 tsp |
| Pepper | 2.0 g | 1 tsp |
| Paprika, sweet | 6.0 g | 3 tsp |
| Oregano, rubbed | 6.0 g | 6 tsp |
| Garlic, smashed | 7.0 g | 2 cloves |
| Juice of bitter oranges | 60 ml | 2 oz fl |
| Olive oil | 15 ml | 1 Tbsp |
Instructions
- Grind pork through 8 (3/8") mm plate.
- Mix ground meat with salt and cure #1 until sticky. Add all remaining ingredients and mix well together. Marinade for 12 hours in refrigerator.
- Stuff firmly into 36 mm hog casings.
- Dry at 20° C (68° F) for 2 days.* (To make dry sausage continue drying at 12-15° C (53-59° F), 75-80% humidity, for 14 days).
- Refrigerate.
- Cook before serving by pan frying or grilling.
Notes
For a hotter version add 1 g (1/2 tsp) of cayenne pepper or 1 tablespoon of Tabasco source.
* traditionally, the sausage was dried in the sun for 2 days.
* traditionally, the sausage was dried in the sun for 2 days.
