Locrio de Trigo y Longaniza Recipe (Bulgur with Pork Sausage)

Locrio de Trigo y Longaniza Recipe (Bulgur with Pork Sausage) a nice, quicker to make, high-fiber alternative to rice. Longaniza is perfect with bulgur.
Course Dinner, Lunch
Cuisine Dominican
Keyword bulgur, risotto
Prep Time 2 hours 10 minutes
Cook Time 10 minutes
Total Time 2 hours 20 minutes
Servings 6 servings
Calories 664kcal
Author Clara Gonzalez


  • 3 cups of bulgur
  • 6 cups of water
  • 2 tablespoons of vegetable oil (corn, peanut or soy)
  • 1 1/2 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
  • 1/2 teaspoon of pepper
  • 1 1/2 teaspoon of salt
  • A pinch of oregano
  • 2 garlic cloves , crushed
  • 1 bunch of cilantro , finely chopped


  • Soak the bulgur in the water for at least 2 hours prior to starting cooking.
  • Drain the water, squeezing the bulgur to get rid of as much liquid as possible. Set bulgur aside.
  • In a pot heat the oil over high heat.
  • Brown the sausage. Lower the heat and add auyama, bell peppers, onion garlic, and tomatoes. Cook and stir until onions become translucent. Add tomato sauce, pepper, salt, and oregano and mix well. Add the bulgur and cilantro and mix well.
  • Cover and simmer over low heat for 5 minutes.


Calories: 664kcal | Carbohydrates: 62g | Protein: 27g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 1588mg | Potassium: 915mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1195IU | Vitamin C: 36.7mg | Calcium: 64mg | Iron: 4mg