Longaniza Dominicana

Step by stepInstructions

1. In a large bowl, combine the ground pork with the garlic, sour orange juice, oregano, paprika, pepper, cumin, salt and water. Mix thoroughly with your hands until the seasoning is evenly distributed.
2. Cover and refrigerate the mixture for at least 1 hour, or overnight, so the flavors meld.
3. If using casings, stuff the mixture into them with a sausage stuffer, twisting off 4-inch (10 cm) links. If not, simply shape the mixture into thick patties or logs wrapped in plastic.
4. To cook, heat a heavy skillet over medium heat and add the links or patties without oil — the pork renders enough fat.
5. Fry, turning often, until deeply browned and cooked through, 12 to 15 minutes. For extra flavor, add ¼ cup (60 ml) of sour orange juice or water to the pan at the end and let it bubble and glaze the sausage.
6. Serve hot with mangú, rice and beans, or fried eggs.