Longaniza in Puerto Rico is seasoned with a precious spice of the Caribbean - annatto. Fresh ground pork is mixed with garlic and annatto, which adds a sweet, mild spiciness and a brick red color to make these tasty sausages. Cook them over charcoal or with rice and serve with beans for a classic Puerto Rican meal.

Annatto, also called achiote or roucou, is a special spice beloved in the west Indies and Carribean islands. The annatto tree has bright red seeds that add a touch of sweetness, a hint of heat and a bit of a nutmeg flavor. It also colors the sausage a warm orange-red that is unmistakable.

A classic Puerto Rican preparation is to dice up the sausage and cook in the pot with rice. It is often served with beans and fried plantains.

Our sausage maker is in Miami where they use a classic Puerto Rican recipe to recreate this wonderful longaniza. Your chorizo will arrive cold. It can be stored in the refrigerator for up to one week or for up to 8 weeks in the freezer.