Longaniza

Name: Longaniza
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Dominican
Ingredients: 1 lb Dominican longaniza sausage; 1/2 cup water; 2 tbsp white vinegar; 2 cloves garlic, minced; 1/2 yellow onion, thinly sliced; pinch salt

Savory Dominican pork sausage cooked until golden and crispy, a traditional breakfast or appetizer served with bread or plantains and a tangy vinegar sauce.

25 minEasyServes 4320 cal/serving

DominicanBreakfastStovetopStandard

Ingredients

1 lb Dominican longaniza sausage
1/2 cup water
2 tbsp white vinegar
2 cloves garlic, minced
1/2 yellow onion, thinly sliced
pinch salt

Instructions

1

Remove 1 lb Dominican longaniza sausage from casing if needed. In a large skillet, heat 1/2 cup water over medium-high heat.
2

Add Dominican longaniza sausage to the skillet and cook 8-10 minutes until the water evaporates and the Dominican longaniza sausage begins to brown.
3

Once the Dominican longaniza sausage releases its own fat and starts to crisp, continue cooking 5-7 minutes, stirring occasionally, until golden and cooked through. Internal temperature should reach 160 degrees F.
4

While the Dominican longaniza sausage cooks, combine 2 tbsp white vinegar, 2 cloves minced garlic, and 1/2 thinly sliced yellow onion in a small bowl for a quick pickled onion topping.
5

Transfer cooked Dominican longaniza sausage to a serving plate. Top with the pickled onion mixture and pinch salt.
6

Serve hot with white bread, fried plantains, or cassava bread for a traditional Dominican breakfast.

Questions

How long does Longaniza keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Longaniza?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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