Longaniza de Valladolid

Step by stepInstructions

1. Grind the pork through a medium plate, or ask your butcher to do it.
2. Stir the achiote, sour orange juice, vinegar, garlic, pepper, cloves, oregano and salt into the meat and knead until the paste is evenly worked through and the mixture feels slightly sticky.
3. Cover and rest the mixture in the refrigerator for at least 1 hour, or overnight for deeper flavor.
4. Stuff the mixture into hog casings and twist into 6-inch (15 cm) links, or simply shape it into thick sausages without casings.
5. Grill the links over medium-high heat, turning often, for 12 to 15 minutes, until browned, charred in spots and cooked through.
6. Serve hot with sour orange halves to squeeze over, habanero salsa and warm tortillas.