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.

Pork shoulder or 70/30 lean/fat trimmings1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #12.5 g1/2 tsp
Sugar5.0 g1 tsp
Pepper2.0 g1 tsp
Paprika, sweet2.0 g1 tsp
Oregano, rubbed8.0 g2 tsp
Garlic, smashed8.0 g2 cloves
Juice of bitter oranges30 ml1 oz fl
OR bitter orange oil*1 ml2-3 drops
  1. Grind pork through 5/16” (8 mm) plate.
  2. Mix ground meat with salt and cure #1 until sticky. Add all remaining ingredients and mix well together.
  3. Stuff firmly into 36 mm hog casings.
  4. Dry in the sun for 2 days.
  5. Refrigerate.
  6. Cook before serving by pan frying or grilling.
Food grade essential oils are available at Mountain Rose Herbs

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs