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Longaniza

February 16, 2024

Longaniza (Spanish pronunciation: [loŋɡaˈniθa], or Latin 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, 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.[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]

Longaniza
Llonganissa from Catalonia, Spain
TypeSausage
Place of originSpain
Main ingredientsPork and seasoning
  •   Media: Longaniza
Longaniza from Castile and León, Spain

Varieties by country edit

Spain edit

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.[3]

Argentina and Uruguay edit

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 edit

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 (Spanish: La longaniza mecánica). During the festivities of the 18th of September, longaniza is prepared in great quantities.

Mexico edit

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.[4]

Puerto Rico (U.S.) edit

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 edit

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 edit

 
Philippine longganisa are traditionally eaten during breakfast, along with sinangag (garlic fried rice) and tocino
 
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.[5][6]

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: longaniza jamonada) or garlicky (de recado or derecado; Philippine Spanish: longaniza de recado, "spice-mixed longganisa" or literally "longanissa laden with a set of spices").[5][7] 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".[5][6]

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.[5] The most widely known longganisa variant in Philippine cuisine is the Pampanga 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]

See also edit

References edit

  1. ^ https://www.cooksinfo.com/lucanicae
  2. ^ https://smartmouth.substack.com/p/longaniza-blt-sandwich
  3. ^ Marbella Guide. Chorizo, the quintessential Spanish sausage 2006-03-10 at the Wayback Machine.
  4. ^ Grygus, Andrew. Sausages & the Like. Retrieved December 25, 2010.
  5. ^ a b c d e Edgie Polistico (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.[permanent dead link]
  6. ^ a b Sikat, Davao (2021-08-13). "Eat this! Longganisa, sweet Filipino sausage". Filipino Dishes. One of the most loved dishes by Filipino. Retrieved 2010-05-21.
  7. ^ "Different Tastes of Longganisa in Philippines". Go Philippines. 18 July 2011. Retrieved 25 March 2019.
  8. ^ a b Balido, Mark Jim (24 July 2016). "Longganisa Around The Philippines: The Best of the Breakfast Staple". Philihappy. Retrieved Jan 5, 2017.

February 16, 2024
longaniza, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, november, 2009, . This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Longaniza news newspapers books scholar JSTOR November 2009 Learn how and when to remove this template message Longaniza Spanish pronunciation loŋɡaˈni8a or Latin American Spanish loŋɡaˈnisa is a Spanish sausage embutido similar to a chorizo and also closely associated with the Portuguese linguica 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 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 LonganizaLlonganissa from Catalonia SpainTypeSausagePlace of originSpainMain ingredientsPork and seasoning Media LonganizaLonganiza from Castile and Leon Spain Contents 1 Varieties by country 1 1 Spain 1 2 Argentina and Uruguay 1 3 Chile and Peru 1 4 Mexico 1 5 Puerto Rico U S 1 6 Dominican Republic 1 7 Philippines 2 See also 3 ReferencesVarieties by country editSpain edit In Spain longaniza is similar to salchichon 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 3 Argentina and Uruguay edit 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 edit In Chile and Peru longaniza may be eaten during a barbecue with bread as a choripan The city of Chillan is known for its longanizas Chillan s football team Nublense are nicknamed The Clockwork Longaniza Spanish La longaniza mecanica During the festivities of the 18th of September longaniza is prepared in great quantities Mexico edit 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 4 Puerto Rico U S edit 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 edit 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 edit nbsp Philippine longganisa are traditionally eaten during breakfast along with sinangag garlic fried rice and tocino nbsp Various types of Philippine longganisas in Quiapo ManilaLonganiza 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 5 6 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 longaniza jamonada or garlicky de recado or derecado Philippine Spanish longaniza de recado spice mixed longganisa or literally longanissa laden with a set of spices 5 7 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 5 6 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 5 The most widely known longganisa variant in Philippine cuisine is the Pampanga 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 Alaminos longganisa pork longganisa de recado from Pangasinan Cabanatuan longganisa or Batutay beef longganisa from Nueva Ecija 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 RegionSee also editList of sausagesReferences edit https www cooksinfo com lucanicae https smartmouth substack com p longaniza blt sandwich Marbella Guide Chorizo the quintessential Spanish sausage Archived 2006 03 10 at the Wayback Machine Grygus Andrew Sausages amp the Like Retrieved December 25 2010 a b c d e Edgie Polistico 2017 Philippine Food Cooking amp Dining Dictionary Anvil Publishing Incorporated ISBN 9786214200870 permanent dead link a b Sikat Davao 2021 08 13 Eat this Longganisa sweet Filipino sausage Filipino Dishes One of the most loved dishes by Filipino Retrieved 2010 05 21 Different Tastes of Longganisa in Philippines Go Philippines 18 July 2011 Retrieved 25 March 2019 a b Balido Mark Jim 24 July 2016 Longganisa Around The Philippines The Best of the Breakfast Staple Philihappy Retrieved Jan 5 2017 Retrieved from https en wikipedia org w index php title Longaniza amp oldid 1207388808, wikipedia, wiki, book, books, library,

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