Discover the easiest and most delicious Longaniza frita recipe. This is a family-friendly Dominican fried longaniza picadera dish that is very popular and versatile. Get your pan ready, and let's make a Picalonga that will have everyone at the table happy and satisfied.
Why we ❤️ it
There are many ways to serve and enjoy fried longaniza. We love it as a snack, dinner, lunch, and even breakfast! Longaniza frita is an inexpensive popular part of our fritura Dominicana platter.
When accompanied by tostones, the combination is called "picalonga". Picalonga is also the name given to the establishments that sell fried meats. So surprise your guests with an array of our favorite Dominican appetizers.
Longaniza is a spicy pork sausage originally from Spain that became part of the culinary heritage of many former Spanish colonies, including the Philippines and the Dominican Republic. Dominican longaniza can be sold raw or cured. I generally prefer raw longaniza.
Longaniza is a popular meat, and after salami it's the best-selling Dominican sausage. Aside from frying it, we can make Longaniza guisada (in tomato sauce), Locrio de longaniza (the Dominican rice dish version of traditional paella), and one of my favorite creations: Longaniza hamburger. If you can't find it, I have a recipe for homemade caseless longaniza that will perfect fried, guisado or in arroz con longaniza.
Longaniza contains pork meat seasoned with plenty of oregano and black pepper. Dominican longaniza sausage also contains garlic and bitter orange juice. It was traditionally made by stuffing into pork tripe, but it's now made with an artificial casing.
As a snack or as picadera, Longaniza frita goes great with Tostones. For breakfast, it can be served with Mangú as a great substitute for salami in Los Tres Golpes and in our Dominican keto breakfast.
You can also see it here with Yuca al mojo de ajo, a tasty dish of boiled yuca with garlic sauce. Another great yuca side dish is Yuca encebollada (boiled cassava with Dominican vinegar onions). Add some avocado slices for good measure, it'll be great for a weekend lunch or dinner that will please all Dominicans.
You can also serve fried longaniza with Yuca frita (fried cassava) and Batata frita (fried sweet potatoes) and add some Wasakaka (Dominican garlic and parsley sauce) to that combination for extra flavor.
- Don't be stingy with the oil, it won't make the longaniza any less caloric. Longaniza is best fried in abundant oil over high heat to produce a crispy outside without drying out too much.
- Raw longaniza has to be fried a bit longer, so the raw meat is cooked and cured longaniza only long enough to brown it outside.
- You should probably use a splatter guard to cover the frying pot for extra safety, especially with raw longaniza that has a higher liquid content.
About this recipe
As long as you find good longaniza that has all the Dominican flavors, you'll be able to make this dish. And if you have any tips and tricks to make your longaniza frita, I'd love to hear it; let me know in the comments.
This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks!
Longaniza Frita Recipe | Fried Longaniza
- 2 pounds Dominican longaniza, [0.9 kilograms]
- 1½ cup vegetable oil , [355 ml]
- Cut the longaniza into 1½ -inch pieces [7 centimeters]
- Heat the oil in a large skillet or frying pan over medium-high heat (about 375 ºF [190 ºC]. Fry the longaniza until golden brown, about 4 minutes for cured longaniza, 8-10 minutes for raw longaniza, rotating to cook both sides equally. Fry one or two at a time, so they are not crowded in the skillet.
- While frying, keep covered with a splatter guard [Amazon affiliate link] to minimize splatters, be careful you do not burh yourself. As you fry them, let them rest on a paper towel to absorb excess grease.Once fried, serve them per suggestions above the recipe.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
Longaniza is best fried in abundant oil over high heat to produce a crispy outside without drying out too much.
Dominican longaniza is made of fatty pork meat, and seasoned with oregano, garlic, salt, and bitter orange or lime juice.
To make longaniza frita you do not need to boil longaniza beforehand. There aren't any dishes I know where you'd have to boil it first.
Longaniza may be made from fatty parts of the pork, and may include shoulder meat or rib meat.
Published May 25, 2014, revised