Longaniza (Spanish pronunciation: [loŋgaˈniθa]) 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, Mexico, Chile, Argentina, Uruguay and the Philippines.
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In Spain, longaniza are long thin salchichón that differ from chorizo in that they substitute black pepper for paprika and may have different spices like nutmeg.[1]
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's 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 choripan. 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 are spicier.[2]
Dominican style longanisa is made of pork , but also is made with chicken or turkey. The red orange color is from the addition of annatto seeds. Totonese with longaniza is a popular dish.
Called longganisa in the Philippines, the sausages are flavoured with indigenous spices, with each region having its own specialty.[3] Among others, Lucban is known for its garlicky longanizas (derecado); Guagua for its salty, almost sour, longanizas. Longganisang hamonado (Spanish: longaniza jamonada), by contrast, is known for its distinctive sweet taste.
Unlike Spanish chorizo, longganisas can also be made of chicken, beef, or even tuna. Commercial versions are made into links, but homemade sausage may be simple patties.[3]
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