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| Type | Sausage |
|---|---|
| Place of origin | Spain |
| Main ingredients | Pork and seasoning |
Longaniza (Spanish pronunciation:[loŋɡaˈniθa], orLatin American Spanish:[loŋɡaˈnisa]) is a Spanishsausage (embutido) similar to achorizo and also closely associated with thePortugueselinguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions ofSpain,Argentina,Uruguay,Puerto Rico,Dominican Republic,El Salvador,Guatemala,Mexico andChile. In thePhilippines, it is calledlongganisa and has hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups of the archipelago. Longaniza essentially tracks the spread ofLatin culture (in the sense of the originalLatini, from Italy) around the world. Longaniza derives fromLucanica, a sausage fromLucania in Southern Italy that was adopted by the Latins ofAncient Rome through military contact.[1] From there it spread to Spain, and from Spain, centuries later, to every place in the world with modern "Latin" (e.g.,Latin American) culture.[2]
In Spain,longaniza is similar tosalchichón, though thinner; both differ fromchorizo in that black pepper is used for them instead ofpaprika and may have different spices in them like nutmeg.[3]
InArgentina andUruguay, longaniza is a very long, cured and driedpork sausage that gets its particular flavour from groundanise seeds. This results in a very particular aroma, and a mildly sweet flavour that contrasts with the strong salty taste of the stuffing. It is used mainly as anappetizer or in sandwiches, and very rarely cooked.
In Chile and Peru, longaniza may be eaten during abarbecue with bread as achoripán. The city ofChillán is known for its longanizas. Chillán's football teamÑublense are nicknamedThe Clockwork Longaniza (Spanish:La longaniza mecánica). During thefestivities of the 18th of September, longaniza is prepared in great quantities.
Mexican longaniza tends to be longer than Mexican chorizo and is spicier. It is commonly chopped up and mixed with eggs with tomato andchili to make the dishlonganiza con huevo, and is eaten with tortillas in the morning.[4]
Puerto Rican style longaniza is made ofpork, but also is made withchicken orturkey. The red orange color is from the addition ofannatto seeds. Rice with longaniza is a popular dish.
Since colonial times, Dominican style longaniza has been prepared with the juice of bitter oranges (or lime), garlic, oregano and salt. For the casing, pork intestines are used. Then the longaniza is left to cure in the sun for some days. It is eaten fried in its own fat or in vegetable oil. Quality varies considerably because it is generally home-made. Best quality Dominican longaniza usually has a 70% ratio of lean to fat.
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Longaniza orlongganisa (also calledchorizo,choriso,tsoriso, orsoriso inVisayan regions) refers to sausages flavoured with spices. They are commonly dyed red, yellow, or orange withachuete seeds.[5][6]
Longganisa are usuallyfresh orsmoked sausages, typically made with varying ratios of lean meat and fat, along with garlic, black pepper, salt (usually coarsesea salt),saltpeter,muscovado orbrown sugar, and vinegar. Variants may addpaprika,chili,anise liqueur, and other spices. Mostlongganisa are classified primarily by either being sweet (jamonado orhamonado;Philippine Spanish:longaniza jamonada) or garlicky (de recado orderecado; Philippine Spanish:longaniza de recado, "spice-mixed longganisa" or literally "longanissa laden with a set of spices").[5][7] Mostlongganisa are made with pork. Unlike the Spanishchorizo andlonganiza, Filipinolongganisa can also be made with chicken, beef, or even tuna. Commercial varieties are made into links, but homemade sausages may be simple patties (bulk sausages) without the casing, known aslongganisang hubad or inPhilippine English as "skinless sausages".[5][6]
There are numerous kinds of sausages in the Philippines, usually unique to a specific region likeVigan longganisa,Alaminos longganisa, andChorizo de Cebu. There are also a fewdry sausages likeChorizo de Bilbao andChorizo de Macao.[5] The most widely knownlongganisa variant in Philippine cuisine is thePampanga longganisa, because it is commercially mass-produced.[8]
Below are some of the more known variants of longganisa in the Philippines (along with their regions of origin, where applicable):[5][8]
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