Cut the longaniza into 1½ -inch pieces [7 centimeters].Pat dry with a paper towel, this will help reduce splatter.
Heat the oil in a small saucepan (so the oil level is higher) 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.
As you fry them, let them rest on a paper towel to absorb excess grease.Once fried, serve them with tostones and lime. See links to the tostones recipe and serving suggestions above the recipe.