So, I've become hooked on this stuff. Garlicky sausage with fresh herbs in it. Any ever make their own? I'm mostly concerned about not knowing about the hygiene from where it's made and having it sit out all day. I'd make it without the casings.
The next town over, Otra Banda, is famous for it. I had some at a Pica Longa and it wasn't anything special, but from our colmado, it's quite good. I pay 80 pesos/pound for what I get now and use my Foreman grill to cook it.
I taste oregano and cilantro along with some other flavors.
The next town over, Otra Banda, is famous for it. I had some at a Pica Longa and it wasn't anything special, but from our colmado, it's quite good. I pay 80 pesos/pound for what I get now and use my Foreman grill to cook it.
I taste oregano and cilantro along with some other flavors.
In general, one of the worst varieties of sausage made. I cannot imagine anyone trying to copy it.*
i'm a huge fan of sausages, being polish, ya know. i tried longaniza for the first time a day before my trip back to the UK (i did not live in DR yet). and lemme tell you that for the first time in my life i appreciated tight fit of airplane toilets for i could evacuate from both sides at the same time. that continued for about a week. second try, i was sick for 3 days. third time, 24 hour bodily fluids fest.
it's hard to say why i felt obliged to eat it and suffer. maybe my love for sausages runs deep. these days i only eat longaniza in sancocho and soups. it's really rather mediocre product, as far as sausages go.
maybe my love for sausages runs deep.
i'm a huge fan of sausages, being polish, ya know. i tried longaniza for the first time a day before my trip back to the UK (i did not live in DR yet). and lemme tell you that for the first time in my life i appreciated tight fit of airplane toilets for i could evacuate from both sides at the same time. that continued for about a week. second try, i was sick for 3 days. third time, 24 hour bodily fluids fest.
it's hard to say why i felt obliged to eat it and suffer. maybe my love for sausages runs deep. these days i only eat longaniza in sancocho and soups. it's really rather mediocre product, as far as sausages go.
They must do it differently around here... No problems down below and no fillers. I buy mine frozen at the colmado. Like comparing what passes for hot dogs down here for Nathan's.
I remember looking for breakfast sausage years ago in Sosua and they only had freezer burned brown and serve sausage... "cat turds". But last year, there was some kind of tasty smoked meat stick that I assume was produced by a German butcher..
American style breakfast sausage has sage as its primary spice.
Looks like I'll be taking up charcuterie as a hobby..just because most Dominicans make longoniza bad, doesn't mean I can't make it good!
I had a link once with several hundred sausage recipes for butcher shops. I'll have to track it down again. Longoniza isn't just Dominican and there are variations are all over the world.