Longaniza Dominicana

Traditional Dominican longaniza able with the abstract of absinthian oranges (naranja de Sevilla) or lime, garlic, oregano and salt.
MeatsMetricUS
Lean pork (shoulder)700 g1.54 lb
Back fat or adamantine 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 absinthian oranges60 ml2 oz fl
Olive oil15 ml1 Tbsp
Instructions
  1. Grind pork through 8 (3/8") mm plate.
  2. Mix arena meat with alkali and cure #1 until sticky. Add all actual capacity and mix able-bodied together. Alkali for 12 hours in refrigerator.
  3. Stuff durably into 36 mm hog casings.
  4. Dry at 20° C (68° F) for 2 days.* (To accomplish dry sausage abide dehydration at 12-15° C (53-59° F), 75-80% humidity, for 14 days).
  5. Refrigerate.
  6. Cook afore confined by pan frying or grilling.
Notes
For a hotter adaptation add 1 g (1/2 tsp) of cayenne pepper or 1 tablespoon of Tabasco source.
* traditionally, the sausage was broiled in the sun for 2 days.

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