Longaniza Guisada (Stewed Pork Sausage)

Ingredients

• 450 g (1 pound)longaniza (Dominican cornpepper-spiced pork sausage)
• 1 mediumred onion, diced
• 4 clovesgarlic, crushed
• 1cubanelle pepper, chopped
• 480 ml (2 cups)tomato sauce
• ½ teaspoondried ground oregano
• 1 teaspoon, or more to tastesalt
• 4 sprigscilantro or parsley, minced, plus extra for garnish

Instructions

1. 1

   Brown the sausage

   Cut the longaniza into pieces about 2.5 cm (1 inch) long. Set a medium-sized pot or frying pan over high heat, add the sausage and cook, stirring often, until browned. Take care, as the fat may splatter.

2. 2

   Cook the vegetables

   If there is a lot of rendered fat, remove the excess, leaving a couple of tablespoons in the pot or pan. Lower the heat to medium, add the onion, garlic and cubanelle pepper, and cook, stirring, for about 1 minute or until the vegetables are cooked through.

3. 3

   Simmer with sauce

   Pour in the tomato sauce and stir. Simmer until the juices come to the boil, then stir in the cilantro or parsley. Season with salt and pepper to taste.

4. 4

   Serve the stew

   Take the pan off the heat and serve.

What is longaniza guisada?

Longaniza guisada is a Dominican dish of pork sausage cooked in a savoury tomato-based sauce. Guisada refers to food that is stewed or simmered, and the dish makes a quick, hearty meal from everyday ingredients.

This version starts by browning the sausage, then briefly cooks the vegetables in some of its rendered fat. Tomato sauce brings everything together, while cilantro or parsley adds a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 254 calories, 12g protein, 6g carbs, 20g fat.

The sausage provides most of the fat and protein, while the tomato sauce and onion contribute most of the carbohydrates. Serve it with a generous helping of vegetables or salad alongside rice to make a balanced plate.

Choosing the sausage

Longaniza: Dominican longaniza is a seasoned pork sausage, so it supplies much of the dish’s savoury flavour and fat. Cut it into even pieces so they brown at a similar pace.

Fat: Sausage can release quite a bit as it cooks. Keep a couple of tablespoons for the vegetables and remove any excess to avoid a greasy sauce.

Build flavour in the pan

Brown first: Give the sausage contact with the hot pan and stir often so it colours without scorching. Watch for splattering as the fat renders.

Vegetables next: Lower the heat before adding the onion, garlic and cubanelle pepper. Their brief cook in the sausage fat softens them and starts the sauce’s flavour base.

Getting the sauce right

Tomato sauce: Stir it in once the vegetables are cooked through, scraping the pan as you mix. Simmer until the juices come to the boil, then add the herbs.

Seasoning: Longaniza is already seasoned, so taste before adding extra salt. The recipe calls for pepper to taste in the method, though it is not listed as a separate measured ingredient.

When it is ready

The sausage should be browned before the vegetables go in, and the onion and pepper should be cooked through after their short sauté. Once the tomato sauce has simmered to a boil and the herbs are stirred in, take the pan off the heat.

The full method is designed to be quick. Keep the ingredients close by and prepare the onion, garlic and pepper before heating the pan.

Serving ideas

Serve the sausage and sauce hot, with rice to soak up the tomato juices. Beans or a simple salad make useful sides if you want to round out the meal.

Finish with a little extra minced cilantro or parsley for a fresh contrast to the rich sausage.

Recipe notes & tips

• Cut the sausage into pieces of similar size so they brown evenly.
• Use a splatter guard if the sausage fat pops as it cooks.
• Leave a couple of tablespoons of rendered fat in the pan for the vegetables.
• Taste the sauce before adding more salt, as the sausage may already be well seasoned.
• Keep the herbs aside until the sauce has simmered, so their flavour stays fresh.

Variations

• Use parsley: Swap the cilantro for minced parsley, as the recipe allows.
• Add more pepper: Increase the cubanelle pepper for a stronger vegetable presence.
• Adjust the heat: Add a little hot pepper if you want a spicier stew.
• Serve with rice: Spoon the sausage and sauce over cooked rice to make a more substantial meal.

Common mistakes to avoid

• Crowding the pan: Brown the sausage in batches if the pieces cannot sit in a reasonably even layer.
• Leaving too much fat: Remove the excess after browning, keeping only a couple of tablespoons for sautéing.
• Burning the garlic: Lower the heat to medium before adding it with the other vegetables.
• Adding salt too soon: Taste the sauce first and season gradually, since the sausage is seasoned.
• Overcooking the herbs: Stir in the cilantro or parsley after the sauce simmers, just before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions