Recipe > Dominican Longaniza Sausage 2

Since colonial times, Dominican sausage has been prepared with bitter orange (or lemon) juice, garlic, oregano, and salt. Pork intestine is used for the casing. The sausage is then left to cure in the sun for a few days. It is consumed fried in its own fat or in vegetable oil. The quality varies considerably, as it is usually homemade. The best quality Dominican sausage usually has a ratio of 70% lean meat to fat.
Dominican Longaniza Sausage 2
Linguiça longaniza dominicana 2
Longaniza Dominicana 2

Ingredient Quantity(grams)
Pork shoulder 700
Pork belly 300
Orange juice 60
Olive oil 30
Sriracha pepper 30
Tabasco pepper sauce 30
Salt 25
Minced garlic 8
Oregano 8
Instacure#1 2.5
Paprika 2

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Preparation > Dominican Longaniza Sausage 2

  1. Grind the meats with an 8mm disc;
  2. Mix the meats with the salt and curing salt;
  3. Add the remaining seasonings, olive oil, peppers, orange juice and mix well;
  4. Let it rest for 12 hours in a refrigerated environment;
  5. Casting in natural pork casings;
  6. With a not-too-fine needle, make holes in the casing to remove air bubbles;
  7. Let it dry in the sun for 3 days;
  8. Serve fried or grilled.

Linguiça longaniza dominicana 2
Linguiça longaniza dominicana 2
Linguiça longaniza dominicana 2
Linguiça longaniza dominicana 2
Charcuterie Guide Dicas de como fazer linguiça em casa Sal de cura, o que é e quanto usar? Diferenças entre tripas naturais, colágeno e artificiais Comprar tripa Comprar sal de cura Salame fácil para fazer em casa
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