Longaniza dominicaine
Saucisse de porc dominicaine à l'ail et à l'origan, frite et croustillante, servie avec citron vert et bananes plantains.
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Étapes
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
✅ C'est prêt quand : onion looks slightly limp and turns light pink
Simmer the longaniza
Put the longaniza 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 longaniza
- 250 ml water
✅ C'est prêt quand : sausage is cooked through and most of the water has evaporated
Fry until crisp
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Slice and serve
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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
✅ C'est prêt quand : onion looks slightly limp and turns light pink
Simmer the longaniza
Put the longaniza 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 longaniza
- 250 ml water
✅ C'est prêt quand : sausage is cooked through and most of the water has evaporated
Fry until crisp
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Slice and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
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
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