You’ve heard of chorizo and salami, but what about longaniza? If you’re not familiar with the Spanish word longaniza, don’t worry; this term typically refers to dry-cured Spanish-style sausage that comes in different flavors depending on where it’s made in Spain. Here’s everything you need to know about longaniza, including how to make it with a list of ingredients and how to incorporate it into delicious meals!
Contrary to what you might think, longaniza are not just sausages that were made by some Spanish conquistador back in the 1500s (although it’s not too far off). It’s actually a Filipino sausage that has been around for hundreds of years. In fact, one of the first references to longaniza dates back as far as 1365 when Filipinos had already established settlements in the Western part of Luzon.
What is Longaniza?
Longaniza, also known as longganisa or longganisang hamonado in the Philippines, is a type of sausage in the Philippines and other countries in Southeast Asia that has been popular since before the colonization by Spain. While the sausages are used in various dishes, it’s also possible to eat it on its own, as it can be sliced and served cold on top of an arroz caldo or as a midnight snack with some bread and soda water.
In Visayan regions, longaniza or longganisa (also known as chorizo, choriso, tsoriso, or soriso) refers to sausages flavored with regional spices. Achuete seeds are typically used to colour them red, yellow, or orange.
Longaniza is a Filipino word for a type of fermented pork sausage. It is usually made from pork belly, garlic, and salt and is then air-dried. Longaniza sausages are usually cooked as a dish called longaniza na asado, or as an ingredient for dishes such as longaniza and scrambled egg and longaniza and egg.
Longaniza sausage is a Filipino pork sausage with a strong garlic flavor. It is made from cured pork meat, garlic, and different variations of spices, which gives each longaniza a unique taste. Garlic is one of the main ingredients in most if not all longaniza, and the more garlic and the longer the garlic is allowed to "marinate" or cure along with the pork, the stronger its flavor.
A popular Filipino delicacy, longaniza is a cased sausage that's popular throughout Asia and the Philippines especially. It is a staple in most Filipino households and is a common fixture in Filipino affairs such as birthdays and barbecues. The difference between this sausage and other sausages is that the meat is cured and then dried for several days before it is stuffed into casings.
Longaniza is a type of Filipo sausage often served with breakfast. It is also served with the Filipino dish of sinangag (garlic fried rice). It is made of ground beef, pork, and spices.
Let's learn more about how to make longaniza.
Recipe: Longaniza Recipe
Author: LHH Food
Ingredients: Ingredients list here
Instructions: Click to go to process
Average rating: 4.8 of 5.0 from 67 reviews
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About: Longaniza recipe guide. Longaniza is a long, thin fresh pork sausage flavored with spices and vegetables.
Ingredients you will need
- Olive oil
- 500 gram Longaniza
- 1/4 Cabbage
- 3 small Tomatoes
- 2 small Onions
- 1 Garlic
- Salt, to taste
How to make Longaniza step by step
- Set aside the julienned chilli and onion, as well as the garlic clove, for now.
- Heat up the olive oil in a saucepan.
- Cook the garlic until golden brown. Then add the chiles and onions and cook until they are soft.
- To get the longaniza pieces to start cooking, stir-fry them for two minutes.
- As desired, add celery, carrots, tomatoes, cabbage, or any other vegetables to your lentil soup. Cook for a few minutes longer in the pan.
- Lentils should be cooked separately until soft and ready. Then combine everything and bring to a boil.
- Season with spices and seasonings to taste. Keep in mind, however, that the longaniza will already have a strong flavor!
- Warm it up and serve!
Longaniza food pictures
Video on How to make Longaniza
Learn how to make longaniza. Longaniza is a long, thin fresh pork sausage flavored with spices and vegetables.
How to make Longaniza – When you think of sausages, hot dogs and pepperoni might come to mind. In the Philippines, however, what people have in mind are longaniza and chorizo sausages. Originating from Spain and introduced to the Philippines by the Spaniards, these sausages are commonly made with pork meat and paprika as primary ingredients. The popularity of this kind of sausage has spread throughout Southeast Asia with variations to the original recipe depending on the local culture and cuisine.