| 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 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Dominican Longaniza Sausage 2
- Grind the meats with an 8mm disc;
- Mix the meats with the salt and curing salt;
- Add the remaining seasonings, olive oil, peppers, orange juice and mix well;
- Let it rest for 12 hours in a refrigerated environment;
- Casting in natural pork casings;
- With a not-too-fine needle, make holes in the casing to remove air bubbles;
- Let it dry in the sun for 3 days;
- Serve fried or grilled.
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