Longaniza Chocoana Sausages

Recipe by María Florinda Coy Castilla

Ingredients: 

• Sausage casings
• 1.5 pounds of meaty pork rind
• 2 pounds of pork
• 2 pounds of beef
• 1 pound of chives
• 1 bunch cilantro
• 1 bunch culantro
• 2 garlic cloves
• Cumin, pepper, habanero pepper, salt, and chicken bouillion to taste
• Lime juice

Directions: 

1. First, dice meat and herbs.
2. Mix with lime juice and let it sit for two days; the lime juice ferments the mixture.
3. Stuff mixture into the sausage casing, dry the sausages in the sun for one hour.
4. Steam sausages for 10 minutes, then dry in the sun for one hour, smoke the sausages for 10 minutes.
5. When ready to consume, fry or bake sausages for 10 minutes.

Carolina Restrepo is a program intern for the Columbia program at the 2011 Folklife Festival.