Caseless Longaniza Sausage Recipe

Caseless Longaniza Recipe (Pork Sausage): a 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 breakfast sausage, dominican longaniza, dominican sausage longaniza, How to make longaniza

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings servings

Calories 345kcal

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) ,sun-dried
1 tablespoon pepper (freshly-cracked, or ground) , freshly and coarsely cracked
4 garlic cloves , crushed

To cook the sausage

3 tablespoon vegetable oil
1 red onion ,large, sliced
3 tomato ,large, chopped
2 cubanela (cubanelle pepper) (cubanelle), sliced
1 cup tomato sauce
1 ½ cup water
1 teaspoon salt (or more, to taste)

Instructions

Mince: 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.
Rest: Place the sausages in a container with a tight-fitting lid and let it rest overnight in the fridge.
Fry: 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.
Cook vegetables: 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.
Add longaniza: 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.
Serve: Remove from the heat and serve with mangú.

Notes

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.

How to make fried longaniza

Simply fry in medium-hot oil until golden brown.

Nutrition