Our Longaniza recipe calls for pork, garlic, agrio de naranja (sour orange juice), oregano, and salt, black pepper and lots of garlic. As with so many traditional recipes, every cook will have their own particular version, but the basic ingredients tend to be the same. Longaniza is the second most popular Dominican sausage after salami.
Longaniza is a spiced pork sausage that was traditionally stuffed into a casing made of a pig's lower intestines, after being thoroughly washed and cleaned. Nowadays, commercially made longaniza is usually stuffed into an artificial casing. Traditionally the sausage is cured by hanging it out in the sun for several hours.
Here are a few tips on how to cook Mexican longaniza: -If you are grilling longaniza, be sure to cook it slowly over low heat to prevent it from drying out. -If you are frying longaniza, you can either pan fry it or deep fry it. If you pan fry it, be sure to use plenty of oil so that the sausage doesn’t stick to the pan.
Grill the longanisa sausages for 15 minutes, turning them every three minutes until all of the sides are completely cooked. For the longanisa sausages, continue to cook for 8 to 10 minutes, stirring or turning every 2 to 3 minutes. Longanisa sausage cooked completely does not contain any pink meat, and the juices run clear.