MAKE IT! Longaniza update
I realize that not everyone has access to (or the inclination to buy/use) a sausage stuffer. I don't want to inhibit people from making this month's recipe due to lack of equipment. While I was researching Longaniza, I ran across a note by Rick Bayless saying that you can make longaniza as an unstuffed sausage. Instead of stuffing the longaniza into casings and drying for three days, simply place it in a colander over a bowl in the refrigerator for 2 days. Then you can use it in tacos or burritos or with rice and beans or on nachos, whatever you like. Be creative!
