Longaniza Dominicana (Fried Dominican Pork Sausage)
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Longaniza Dominicana (Fried Dominican Pork Sausage)

10m
Prep
25m
Cook
4
Servings
Easy
Difficulty

Coils of garlicky, oregano-scented Dominican pork sausage simmered then fried until crisp, squeezed with lime and served with tostones or fried yuca. A favourite of roadside frituras.

#dominican#sausage#pork#fried#lime#tostones#frituras

Servings

4servings

Ingredients

Nutrition

calories560
protein28g
carbs4g
fat48g
fiber1g

Per serving

Steps

Pickle the onion

Pickle the onion

Mix the red onion with the white vinegar and salt in a bowl. Set aside to soften while the sausage cooks.

  • 1 red onion
  • 2 tbsp white vinegar
  • 1 pinch salt

✅ Done when: onion looks slightly limp and turns light pink

Simmer the longaniza

Simmer the longaniza

Put the in a wide frying pan with the water. Prick it a few times with a fork, cover, and simmer over low heat for 10 minutes.

  • 800 g
  • 250 ml water

✅ Done when: sausage is cooked through and most of the water has evaporated

⏱10:00

Fry until crisp

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Slice and serve

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History & Culture

The Story Behind the Dish

📍 All over the Dominican Republic📅 Colonial era🌭 DO

Longaniza arrived with the Spanish and became a Dominican favourite, seasoned with garlic, oregano and sour orange. It's sold in long coils by local butchers.

At frituras, roadside stands that fry everything from pork to plantains, longaniza is a top choice.

⭐ Why It's Famous

Crispy, juicy and full of garlic, it's the star of any Dominican fritura.

💡 Fun Fact

Many Dominicans eat longaniza for breakfast with mangú, as one of the 'golpes' instead of salami.

🌭

All over the Dominican Republic

18.49°N, -69.93°W