Longaniza Dominicana

Longaniza Dominicana is a traditional pork sausage that is a cornerstone of Dominican breakfast and a beloved snack throughout the country. Made from ground pork seasoned with garlic, oregano, sour orange juice, black pepper, and other spices, the sausage is stuffed into natural casings and typically sold in long, coiled links by butchers and at markets across the country.

Longaniza is most closely associated with the Cibao region, particularly the area around La Vega and Moca, where artisanal sausage making is a respected tradition passed down through generations. The Cibao version is considered the gold standard, with a balanced blend of lean meat and fat that produces a juicy, flavorful sausage when fried or grilled.

At breakfast, longaniza is fried until crispy on the outside and served alongside mangú, eggs, and cheese. It also appears in locrio de longaniza (sausage rice), in chambre, and as a popular street food — grilled on charcoal and served in pan de agua with cabbage and a drizzle of ketchup. Dominican longaniza is distinctly different from Spanish chorizo in its use of sour orange and oregano rather than paprika.