Locrio de Trigo y Longaniza (Bulgur with Pork Sausage)

This Locrio de Trigo y Longaniza (Bulgur with Pork Sausage) is a nice, quick to make, an interesting alternative to rice.  The spicy longaniza complements the bulgur so well.

Students from humble economic backgrounds who attended public rural schools in the 70s are probably most familiar with this recipe. According to my sources, school cooks often served this dish with bulgur instead of rice because schools received large donations of bulgur from the relief agency USAID.

This Locrio de Trigo y Longaniza Recipe (Sausage and Bulgur)

This is a variation of our locrio (rice mixed with meat and vegetables) in which bulgur is used instead of rice. Because bulgur and rice cook differently the end result is a more “soupy” dish, closer to the texture and consistency of a risotto. This is one of those examples of a humble dish that tastes way better than what is expected of it, as is often the case with “poor man’s” dishes.

This Locrio de Trigo y Longaniza Recipe (Sausage and Bulgur)

Have you ever tried it? If not, you must absolutely do. You will love it too.

Buen provecho!

Aunt Clara
Locrio de Trigo y Longaniza (Bulgur with Pork Sausage)
Prep time
Cook time
Total time
Locrio de Trigo y Longaniza (Bulgur with Pork Sausage) is a nice, quicker to make, high-fiber alternative to rice. The spicy pork sausage complements the bulgur perfectly.
Serves: 6 servings
  • 3 cups of bulgur
  • 6 cups of water
  • 2 tablespoons of vegetable oil (corn, peanut or soy)
  • 1½ lb [0.68 kg] of longaniza (spicy pork sausage), cut into slices
  • 1 cup of diced auyama (West Indian pumpkin) [optional]
  • 1 bell pepper, cut into small pieces
  • 1 small red onion, diced
  • 1 cup of diced tomatoes
  • 1 cup of tomato sauce
  • ½ teaspoon of pepper
  • 1½ teaspoon of salt
  • A pinch of oregano
  • 2 garlic cloves, crushed
  • 1 bunch of coriander, finely chopped
  1. Soak the bulgur in the water for at least 2 hours prior to starting cooking.
  2. Drain the water, squeezing the bulgur to get rid of as much liquid as possible. Reserve bulgur.
  3. In a pot heat the oil over high heat.
  4. Brown the sausage. Lower the heat and add auyama, bell peppers, onion garlic, and tomatoes. Cook and stir until onions become transparent. Add tomato sauce, pepper, salt and oregano and mix well. Add the bulgur and coriander and mix well.
  5. Cover and simmer over low heat for 5 minutes.
  6. Serve with tostones or torrejas de berenjenas.
Receive Aunt Clara’s Updates
Find out about new recipes, articles, and sometimes exclusive content.

{ 4 comments… add one }

  • Arturo Féliz-Camilo July 5, 2014, 12:39 PM

    Me encanta el locrio de trigo. El moro es tambien tremendo! Y lo hiciste apastadito. Entre las cosas buenas de la vida, un arroz apastadito nunca puede quedarse!

  • Rachael@SimplyFreshC April 25, 2012, 9:10 PM

    OhMG. That looks so yummy.. going to have to make that soon!! :)

  • Jesica @ Pencil Kitc April 25, 2012, 8:08 PM

    This is just the type of meal i need! A little more spicy though!

  • fausto412 May 3, 2011, 7:44 AM

    si solo pudiera encontrar longaniza en dallas, texas. a veces me de muchas ganas de comer longaniza con tostones.