What do you know about longaniza?
What country owns this? Is it Spain, The Philippines, Mexico, Central America or other?
A local Mexican market is selling big long coils of fresh longaniza and though I'm familiar with the name, I don't think I've ever tried it.
This area has a large variety of ethnicities, so just because it is at a Mexican market doesn't mean alot. The place down the street is a Mexican marketi with Afro-American cuts of meat and a Korean butcher.
Spanish - pork sausage seasoned with paprika, cinnamon, aniseed, garlic, and vinegar. Is this both fresh and dry?
Mexican - pork sausage flavored with chiles and spices used to make a dish called longaniza en salsa verde. From what I'm googling this might be Longaniza de Valladolid from the Yucatan with spices that might include achiote , oregano , vinegar , cloves , allspice , red onion. This might be what my local market is selling since one web page described it as a spicy chorizo-style sausage. At first I thought it was chorizo .. but darker brown.
Philippines - sweet pork sausages with paprika
Dominican - pork sausage, mildly spiced described as a dense, salty, coarse country sausage, fried, cut into small pieces and served with lime and ketchup.
Guatemala - white sausage
I don't think it is Guatamalan since it is a reddish-brown color. Although there is Spanish longaniza blanca which I read is a normal sausage colour but not as spicy as longaniza roja
One site said longaniza means "long and thin". I guess that describes, well, most sausage.
So what type are you familiar with and what do you use it for?
in central mexico longaniza & chorizo are used practically interchangeably to describe a spicy pork sausage. At the mexican restaurant that I used to work one Poblana cook ground pork, then sauteed chile roja, onion, and chunks of potato. Potato is the perfect balance to the fatty, salty sausage.
I buy chorizo/longaniza from my local markets to saute with onion & potato, then serve scrambled into eggs with corn tortillas on the side- one of the best hangver cures known to man. You could also use it to top chilaquiles (speaking of hangover cures), to fill taquitos, top sopes, or in quesadillas.
Quality of chorizo varies here in the states, but if smells fresh & appears to be made locally- especially those that come in a ziploc bag-a sign that it's made by a home cook, I'll buy it. I've also bought phillipino chicken chorizos from asian markets & used the mexican way.
I'm resurrecting this older thread as this afternoon our son-in-law gave us a foot-long hunk of what he called longaniza. I'm familiar with chorizo and Filipino longanisa but am somewhat puzzled by this sausage. I believe it is a Mexican longaniza.
I understand that it's a variation of chorizo but what's puzzling me is that he told me not to refrigerate it - he says it will ruin it. Just to leave it out and it will get drier which he said is a good thing.
What do you all think about this? Or do I just use it up as fast as I can... I'm ready to cook it up with the potatoes, etc. you mention, nychilinga!
It won't ruin it if you cook it up fresh. Mexican markets hang unrefrigerated chorizo and longaniza to create a seco or dry version. It is sort of the version of curing an Italian salami. Quite frankly, I'd be nervous about it ... and the dry version isn't so much more amazing. My understanding is that the vinegar content or some such thing is higher for the version being dried, but I'm not really sure. Enjoy it fresh. If you want dry, stop by a Mexican market and get it pre-dried.
If you must buy Mexican style chorizo in the US, go instead for longaniza. Here in California the local name brands of chorizo contain mostly pork salivary glands and are obscenely fatty; any flavor leaves with the fat. The local Latino store made chorizo is better but is nothing special. It is all uncured as far as I can tell.
Hence, I usually make my own chorizo from ground pork.
Longaniza seems to be the local code word for 'more pork' and is usually +60% more expense. It seems to be aged/dried/cured a little and closer in texture to (US made) Portuguese linguica and Spanish chorizo that I've had.
BTW I would like to hear a comparison from someone with decent Mexican travel experience.
Me too. I'd like to hear about Mexican experiences.
Actually, I was suprised by the quality of some of the local Ricmond markets as far as house-made chorizo.
It is all so different. That's what got me into this. One of the markets I stopped by didn't sell chorizo, but the longaniza, as mentioned above. Didn't get any at the time since my mission was chorizo. However, I started thinking about it and the question. I'm going to give it a try.
I sort of answered my own question when I found this site which calls it Mexican longaniza fresca. What also is interesting is the ten varieties of chorizo listed. I may actually have had some of these regional variations. So next place I might ask if it is estillo de ???.
The responses in this thread have added info for me. I'll keep an eye out for those zip lock bags. So far though, the butchers seem to make this themselves.
Here's a link to one of elmomonster's great posts on cooking longanisa, the Filipino kind: http://www.chowhound.com/topics/show/...
I bought a frozen package of longanisa several months ago from Lion Market in San Jose w/ that post in mind, but I've been lame and haven't cooked it yet. Will rectify that soon...
My grandmother was a caterer to the filipino community here in LA and I grew up with her making hundreds and hundreds of longanisa at a time. She would make them by hand, with her old hand cranked sausage maker, tying each end of the sausage with such deftness, showing the years of experience. She kept a freezer stacked full of longanisa: Sweet, Hot and Iloco style (which was made with sugar cane vinegar, which is a native vinegar of a northern province in the philippines)
She is now in her 80s. Only her and I have her recipe in our heads. ONe day I'll share it on here, but right now I'd like to think it's the only secret my grandma and I have together, and I want to keep it that way for a little bit more :)
I can tell you the obvious, lots of garlic, lots of sugar, high fat to meat ratio and real pork casing.
Thanks for sharing that lovely memory. I never knew there was more than one type of Filipino longanisa, especially that last type. What is the most common type? Is it the sweet version. I think I've only had that, but I'll start asking about the others the next time I'm eating filipino food.
hi, posting from the philippines after a longanisa 'lucban' breakfast, i believe it's spanish in origin and common to most former spanish colonies. it's similar to chorizo though not as strongly spiced. we have several varieties here ranging from sticky and sickly sweet (typical breakfast fare) and some are dried out and emaciated (used as seasoning for some dishes like paella).