Longaniza

{{Infobox food | name = Longaniza | image = Longaniza.jpg | caption = ''Llonganissa'' from Catalonia, Spain | alternate_name = | country = Spain | region = | national_cuisine = | type = Sausage | course = | served = | main_ingredient = Pork and seasoning | minor_ingredient = | variations = | serving_size = | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = }} [[File:Longaniza 1.jpg|thumb|right|220px|Longaniza from Castile and León, Spain]] '''Longaniza''' ({{IPA|es|loŋɡaˈniθa}}, or {{IPA|es-419|loŋɡaˈnisa|lang}}) 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, Argentina, Uruguay, Puerto Rico, Dominican Republic, El Salvador, Guatemala, Mexico and Chile. In the Philippines, it is called '''longganisa''' 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 of Latin culture (in the sense of the original Latini, from Italy) around the world. Longaniza derives from Lucanica, a sausage from Lucania in Southern Italy that was adopted by the Latins of Ancient Rome through military contact.<ref>{{cite web | url=https://www.cooksinfo.com/lucanicae | title=Lucanicae }}</ref> 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.<ref>{{cite web | url=https://smartmouth.substack.com/p/longaniza-blt-sandwich | title=A Sausage's Journey | date=9 June 2022 }}</ref>

== Varieties by country ==

===Spain=== In Spain, ''longaniza'' is similar to ''salchichón'', though thinner; both differ from chorizo in that black pepper is used for them instead of paprika and may have different spices in them like nutmeg.<ref>Marbella Guide. [http://www.marbellaguide.com/marbella-articles/56_spanish-food-chorizo.html Chorizo, the quintessential Spanish sausage] {{webarchive|url=https://web.archive.org/web/20060310052549/http://www.marbellaguide.com/marbella-articles/56_spanish-food-chorizo.html |date=2006-03-10 }}.</ref>

=== 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.

=== Chile and Peru=== In Chile and Peru, 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'' ({{Langx|es|La longaniza mecánica}}). During the festivities of the 18th of September, longaniza is prepared in great quantities.

=== Mexico === Mexican longaniza tends to be longer than Mexican chorizo and is spicier. It is commonly chopped up and mixed with eggs with tomato and chili to make the dish ''longaniza con huevo'', and is eaten with tortillas in the morning.<ref>Grygus, Andrew. [http://www.clovegarden.com/ingred/sausage.html#longa Sausages & the Like]. Retrieved December 25, 2010.</ref>

=== Puerto Rico (U.S.) === Puerto Rican style longaniza is made of pork, but also is made with chicken or turkey. The red orange color is from the addition of annatto seeds. Rice with longaniza is a popular dish.

=== Dominican Republic ===

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.

=== Philippines === [[File:-SavorFilipino continues... Toci-Long-silog -FilipinoFood -Breakfast -tocino -longanisa (15095209992).jpg|thumb|Philippine ''longganisa'' are traditionally eaten during breakfast, along with ''sinangag'' (garlic fried rice). Also pictured: fried egg and ''tocino''.]] [[File:09794jfFajardo Echague Street Loyola Sampaloc Quiapo Manilafvf 16.jpg|thumb|Various types of Philippine ''longganisas'' in Quiapo, Manila]] ''Longaniza'' or ''longganisa'' (also called ''chorizo'', ''choriso'', ''tsoriso'', or ''soriso'' in Visayan regions) refers to sausages flavoured with spices. They are commonly dyed red, yellow, or orange with achuete seeds.<ref name="polistico"/><ref name="zeldes">{{Cite web|last=Sikat|first=Davao|author-link=Davaosikat.blogspot.com|date=2021-08-13|title=Eat this! Longganisa, sweet Filipino sausage|url=https://davaosikat.blogspot.com/2021/08/various-tastes-of-longganisa-in.html|access-date=2010-05-21|work=Filipino Dishes|publisher=One of the most loved dishes by Filipino}}</ref>

''Longganisa'' are usually fresh or smoked sausages, typically made with varying ratios of lean meat and fat, along with garlic, black pepper, salt (usually coarse sea salt), saltpeter, muscovado or brown sugar, and vinegar. Variants may add paprika, chili, anise liqueur, and other spices. Most ''longganisa'' are classified primarily by either being sweet (''jamonado'' or ''hamonado''; Philippine Spanish: {{Lang|es-PH|'''longaniza jamonada'''}}) or garlicky (''de recado'' or ''derecado''; Philippine Spanish: {{Lang|es-PH|'''longaniza de recado'''}}, "spice-mixed longganisa" or literally "longanissa laden with a set of spices").<ref name="polistico"/><ref>{{cite web |title=Different Tastes of Longganisa in Philippines |url=http://noypicollections.blogspot.com/2011/07/different-taste-of-longganisa-in.html |website=Go Philippines |date=18 July 2011 |access-date=25 March 2019}}</ref> Most ''longganisa'' are made with pork. Unlike the Spanish ''chorizo'' and ''longaniza'', Filipino ''longganisa'' 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 as ''longganisang hubad'' or in Philippine English as "skinless sausages".<ref name="polistico"/><ref name="zeldes" />

There are numerous kinds of sausages in the Philippines, usually unique to a specific region like Vigan longganisa, Alaminos longganisa, and Chorizo de Cebu. There are also a few dry sausages like Chorizo de Bilbao and Chorizo de Macao.<ref name="polistico">{{cite book|author =Edgie Polistico|title =Philippine Food, Cooking, & Dining Dictionary|publisher =Anvil Publishing, Incorporated|year =2017|isbn =9786214200870|url =https://books.google.com/books?id=STSWDwAAQBAJ |access-date=November 15, 2025}}</ref> The most widely known ''longganisa'' variant in Philippine cuisine is the Pampanga longganisa, because it is commercially mass-produced.<ref name="Balido"/>

Below are some of the more known variants of longganisa in the Philippines (along with their regions of origin, where applicable):<ref name="polistico"/><ref name="Balido">{{cite web|last1=Balido|first1=Mark Jim|title=Longganisa Around The Philippines: The Best of the Breakfast Staple|url=https://philihappy.com/longganisa-philippines/|website=Philihappy|date=24 July 2016 |access-date=Jan 5, 2017}}</ref>

* Alaminos longganisa – pork ''longganisa de recado'' from Pangasinan * Cabanatuan longganisa (or Batutay) – beef ''longganisa'' from Nueva Ecija, with sweet and garlicky variants and can be made without a casing ("skinless")<ref>{{cite news |last1= Santos|first1= Kara |title=9 unique eats in Nueva Ecija|url= https://www.abs-cbn.com/life/03/05/17/9-unique-eats-in-nueva-ecija|access-date=August 22, 2024 |publisher= ABS-CBN News and Current Affairs|date=March 5, 2017}}</ref> * Calumpit longganisa (or Longganisang Bawang) (Bulacan) * Chorizo de Bilbao – dry pork ''longganisa'' characterized by the use of paprika * Chorizo de Cebu (or Longganisa de Cebu) – pork ''longganisa hamonada'' from Cebu * Chorizo de Macao – dry pork ''longganisa'' characterized by the use of anise liqueur * Chorizo Negrense (or Bacolod Longganisa) – pork ''longganisa'' from Negros Island * Longaniza de Guinobatan – pork ''longganisa de recado'' from Guinobatan, Albay * Lucban longganisa – pork ''longganisa de recado'' from Quezon characterized by the use of oregano * Pampanga longganisa – pork ''longganisa hamonada'' from Pampanga * Pinuneg – pork blood sausage from the Cordillera Administrative Region * Tuguegarao longganisa (or Longganisang Ybanag) – pork ''longganisa de recado'' from Cagayan Valley * Vigan longganisa – pork ''longganisa de recado'' from the Ilocos Region

==External links== * {{commonscat-inline}} ==See also== *List of sausages

==References== {{reflist}}

Category:Chilean sausages Category:Mexican sausages Category:Puerto Rican cuisine Category:Philippine sausages Category:Spanish sausages Category:Dominican Republic cuisine Category:Argentine pork dishes Category:Uruguayan cuisine Category:Fermented sausages Category:Mexican pork dishes Category:Argentine sausages