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Preparation > Dominican longaniza sausage

Meat chopped with a knife into small cubes or ground to 8mm;

Fat chopped with a knife into small cubes or ground to 8mm;

Add the spices and 6ml of sour orange juice.

Mix all ingredients well;

Place in natural pork casing;

Make holes in the casing with a needle to remove air bubbles (if any);

Let it dry in the sun for 3 days;

Let it rest for 12 hours in a refrigerated environment;

Serve fried or grilled.

Recipe > Dominican longaniza sausage