Longaniza Dominicana

Traditional Dominican longaniza able with the abstract of absinthian oranges (naranja de Sevilla) or lime, garlic, oregano and salt.
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
  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.
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.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

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 FishSpanish Sausages