Dominican Longaniza (Spicy Pork Sausage) is a very popular meat in the Dominican Republic as well as in many other former Spanish colonies. As sausages go, longaniza is a very simple one, although recipes vary from country to country, even from one sausage-maker to another.
Longaniza was traditionally stuffed into a casing made of a pig’s lower intestines (after being thoroughly washed and cleaned), but nowadays industrially-made longaniza is usually stuffed into an artificial casing.
I remember my grandmother used to make it and would dry it in the sun as a way of preserving it. Both fresh and cured longaniza are available at any Dominican supermarket and road stand.
But back to longaniza in other countries.
I have to say that while I knew longaniza was a somewhat-common dish throughout Latin America, it never occurred to me that it would also be a thing in the Philippines –where it’s called longganisa. Of course, the surprise is short-lived, as the Philippines, after all, was a Spanish colony for a time too.
In Spain, longaniza is a cured sausage, and it contains paprika. It has a taste and looks similar to a thin, long salchichón. In most of the rest of Latin America – and in the Philippines – it is much closer to the Dominican version.
This is a recipe that readers have requested many times over the years we have been writing about Dominican food. I’d never worked up the courage to try it, mainly because I wasn’t going to work with tripe; it seemed like the kind of thing that would be hard for our readers living in urban areas or abroad to find. It then occurred to me that the casing adds little to none in the way of flavor.
We can get the flavor without all the work and accouterments needed to stuff it into casings. I am happy with the results, and while this will not work for all the recipes in which we use longaniza, it may work for others.
Try it, I bet you’ll like it too.
- 1 1/2 lb boneless pork chops , or pork shoulder [680 gr] (see notes)
- 1 tbsp salt
- 1 1/2 tbsp agrio de naranja , or bitter orange juice
- 1 tbsp oregano ,sun-dried
- 1 tbsp pepper , freshly and coarsely cracked
- 4 garlic cloves , crushed
- 3 tbsp oil
- 1 red onion ,large, sliced
- 3 tomatoes ,large, chopped
- 2 cubanela peppers , sliced
- 1 cup tomato sauce
- 1 1/2 cup water
- 1 tsp salt (or more, to taste)
Place all the ingredients for the sausage in the food processor. Pulse until meat is minced. Divide into quarters and shape into sausages about 1" [2.5 cm] in diameter.
Place the sausages in a container with a tight-fitting lid and let it rest overnight in the fridge.
Heat oil in a large skillet over high heat. Place the sausages carefully in the skillet. Cook rotating until the sausages are lightly brown. Remove the sausages from the skillet. Add the onions to the skillet and lower heat to medium. Cook and stir the onions until they start to become translucent. Add tomatoes, cubanela pepper, tomato sauce, and water.
Slice the sausage into smaller pieces, carefully not to break them. Once the liquid breaks a boil, place the meat in the pan, cook covered until the vegetables are cooked through and the liquid has reduced to half. Season with salt to taste.
Remove from the heat and serve with mangú.
Longaniza contains between 50% to 25% pork fat - this does not work with lean cuts. The more fat, the juicier. I used pork chops because they are easy to find and because they already have a lot of fat. However, it will not be as juicy as regular supermarket longaniza if cooked too long.