Meats and Sausages
Dominican Longaniza
Traditional Dominican longaniza prepared with the juice of bitter oranges (or lime), garlic, oregano and salt. Then the longaniza is left to cure in the sun for a few days.
| Meats | Metric | US |
|---|---|---|
| Pork shoulder or 70/30 lean/fat trimmings | 1000 g | 2.2 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 25 g | 4 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Sugar | 5.0 g | 1 tsp |
| Pepper | 2.0 g | 1 tsp |
| Paprika, sweet | 2.0 g | 1 tsp |
| Oregano, rubbed | 8.0 g | 2 tsp |
| Garlic, smashed | 8.0 g | 2 cloves |
| Juice of bitter oranges | 30 ml | 1 oz fl |
| OR bitter orange oil* | 1 ml | 2-3 drops |
Instructions
- Grind pork through 5/16” (8 mm) plate.
- Mix ground meat with salt and cure #1 until sticky. Add all remaining ingredients and mix well together.
- Stuff firmly into 36 mm hog casings.
- Dry in the sun for 2 days.
- Refrigerate.
- Cook before serving by pan frying or grilling.
Notes
Food grade essential oils are available at Mountain Rose Herbs https://www.mountainroseherbs.com/
