Are you a food enthusiast looking to spice up your palate? Look no further than Tropical Longaniza, a savory sausage bursting with Dominican flavors.
Tropical Dominican Longaniza is a quality product with the authentic flavor of the Dominican Republic. It gives a unique taste to your dishes, and it’s gluten-free. Tropical Dominican Longaniza has been developed in the traditional Dominican style, seasoning the meat with lemon juice.
If you’re ready to embark on a culinary journey to the tropics, why not try making Dominican style longaniza at home? This succulent sausage combines the bold flavors of the tropics with the rich and savory taste of traditional sausage. Here’s a simple recipe to get you started:
- 1 pound ground pork
- 2 cloves garlic, minced
- 1 tablespoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon cinnamon
- 1/4 cup pineapple juice
- 1/4 cup orange juice
- In a large mixing bowl, combine the ground pork, minced garlic, paprika, black pepper, salt, oregano, cumin, chili powder, and cinnamon. Mix well to ensure the spices are evenly distributed throughout the meat.
- Add the pineapple juice and orange juice to the mixture. These tropical juices will infuse the sausage with a burst of fruity flavor.
- Using your hands, knead the mixture for a few minutes, ensuring all the ingredients are fully incorporated.
- Shape the mixture into sausage links or patties, depending on your preference.
- Preheat a grill or grill pan to medium-high heat.
- Cook the longaniza for approximately 10-12 minutes, flipping halfway through, until they are fully cooked and have a golden brown crust.
- Serve your homemade Dominican style longaniza hot off the grill and enjoy the flavorful taste of the tropics!
- “I stumbled upon Tropical Dominican Longaniza during a visit to a local food festival, and it was love at first bite! The unique blend of flavors had me hooked. Now, it has become a regular ingredient in my kitchen!” – Maria G.