Longaniza Dominicana

Traditional Dominican longaniza prepared with the juice of bitter oranges (naranja de Sevilla) or lime, garlic, oregano and salt.
Lean pork (shoulder)700 g1.54 lb
Back fat or hard fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt21 g3.5 tsp
Cure #12.5 g1/2 tsp
Sugar5.0 g1 tsp
Pepper2.0 g1 tsp
Paprika, sweet6.0 g3 tsp
Oregano, rubbed6.0 g6 tsp
Garlic, smashed7.0 g2 cloves
Juice of bitter oranges60 ml2 oz fl
Olive oil15 ml1 Tbsp
  1. Grind pork through 8 (3/8") mm plate.
  2. Mix ground meat with salt and cure #1 until sticky. Add all remaining ingredients and mix well together. Marinade for 12 hours in refrigerator.
  3. Stuff firmly into 36 mm hog casings.
  4. 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).
  5. Refrigerate.
  6. Cook before serving by pan frying or grilling.
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.

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