Photographer's Note

Yesterday I was down by the river in the Gualey Barrio and came across this man making Longaniza in his little shack. Longaniza is a delicious sausage often used in making sancocho, a soup enjoyed by many here on the island. While preparing other ingredients in various bowls and pans he was also boiling platinos, so I think he was going to use a mangu mixture in the stuffing too, which is not in this recipe below.

Caribbean Longaniza

A seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices. The casing should be removed and the sausage crumbled before cooking.

· 20 Sausage casings (pork casings for authentic links)
· Vinegar
· 2 lb. lean pork trimmings
· 8 oz pork fat
· 2 medium onions, quartered
· 8 cloves garlic, pressed
· 1/2 cup cider vinegar
· 1 teaspoon ground cinnamon
· 1 1/2 teaspoon ground cumin
· 1 teaspoon ground oregano
· 1 tablespoon salt
· 1/4 cup chopped cilantro
· 1/4 cup chili powder

Clean the casings, rinse well with water, and then pour vinegar through them. Set aside.
Grind the meat and fat.
Add the onions, garlic, vinegar, and seasonings, and chile to taste.
First cut the casings into 3-ft lengths and tie one end.
Stuff each length of casing, tying 4-inch intervals with heavy thread.
You should allow the flavors in the meat to develop for at least 8 hours before using.

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Additional Photos by Herb Allison (herbnallison) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 66 W: 65 N: 132] (1109)
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