How to Make Longaniza - Easiest Homemade Recipe

How to Make Longaniza - Easiest Homemade Recipe

Learn how to make homemade caseless longaniza, the spiced pork sausage made with no artificial preservatives. This version makes it easy to cook it at home.

Course Dinner, Main Course

Cuisine Dominican, Latino

Keyword dominican longaniza, How to make longaniza, longanisa sausage, longaniza in english

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 278kcal

Author Clara Gonzalez

Ingredients

For the longaniza sausage

1 ½ pound boneless pork chops or pork shoulder [680 gr] (see notes)
1 tablespoon salt
1 ½ tablespoon agrio de naranja or bitter orange juice
1 tablespoon oregano (dry, ground)
1 tablespoon pepper (freshly-cracked, or ground) freshly and coarsely cracked
6 garlic cloves crushed

Instructions

1. Mince

Place all the ingredients for the sausage (pork chop, salt, agrio de naranja, oregano, pepper, and garlic) in the food processor. Pulse until meat is minced. Divide into quarters and shape into sausages about 1" [2.5 cm] in diameter.

2. Rest

Place the sausage in a container with a tight-fitting lid and let it rest overnight in the fridge.
If you want to preserve it for longer, freeze individually wrapped in wax paper or parchment paper.

3. Fry

This homemade longaniza is best used for frying or guisadas. See recipes further above.

Notes

Pork 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.

Nutrition