This article needs additional citations for verification. (November 2009) (Learn how and when to remove this template message)
Longaniza (Spanish pronunciation: [loŋɡaˈniθa], or American Spanish: [loŋɡaˈnisa]) is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain, Puerto Rico, Dominican Republic, El Salvador, Mexico, Chile, Argentina, and Uruguay. In the Philippines, it is called longganisa and differs greatly with hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups in the archipelago.
Varieties by country
Argentina and Uruguay
In Argentina and Uruguay, longaniza is a very long, cured and dried pork sausage that gets its particular flavour from ground anise 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 an appetizer or in sandwiches, and very rarely cooked.
In Chile, longaniza may be eaten during a barbecue with bread as a choripán. The city of Chillán is known for its longanizas. Chillán's football team Ñublense are nicknamed The Clockwork Longaniza (Spanish: La longaniza mecánica). During the festivities of the 18th of September, longaniza is prepared in great quantities.
Mexican longaniza tends to be longer than Mexican chorizo and is spicier.
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 fats or in vegetable oil. Quality varies considerably because it is generally home-made. Best quality longaniza usually has a 70% lean fat content.
Longaniza or Longganisa (also called chorizo, choriso, or soriso in Visayan regions) refers to sausages flavoured with indigenous spices, with each region or province having its own variation. They are commonly dyed red with achuete seeds.
Among others, Lucban is known for its garlic-laden longanizas (Philippine Spanish: longaniza de recado, "spice-mixed longganisa" or literally "longanissa laden with a set of spices"); Guagua for its salty, almost sour, variety. Longganisang hamonada (Philippine Spanish: longaniza jamonada; usually shortened to just hamonado or hamonada), by contrast, is known for its distinctively sweet taste.
- Vigan Longganisa (Ilocos Region)
- Pinuneg (Cordillera Administrative Region)
- Tuguegarao Longganisa/Longganisang Ybanag (Cagayan Valley)
- Alaminos Longganisa (Pangasinan)
- Pampanga Longganisa (Pampanga)
- Cabanatuan Longganisa (Nueva Ecija)
- Calumpit Longganisa/ Longganisang Bawang (Bulacan)
- Lucban Longganisa (Quezon)
- Longaniza de Guinobatan (Guinobatan, Albay)
- Bacolod Longganisa/Chorizo Negrense (Negros Island)
- Longganisa de Cebu/Chorizo de Cebu (Cebu)
- Marbella Guide. Chorizo, the quintessential Spanish sausage Archived 2006-03-10 at the Wayback Machine..
- Grygus, Andrew. Sausages & the Like. Retrieved December 25, 2010.
- Edgie Polistico (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.
- Zeldes, Leah A. (2010-05-19). "Eat this! Longganisa, sweet Filipino sausage". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2010-05-21.
- Balido, Mark Jim. "Longganisa Around The Philippines: The Best of the Breakfast Staple". Philihappy. Retrieved Jan 5, 2017.