Calories, carbs, fat, protein, fiber, cholesterol, and more for Longaniza (El Mexicano). Longaniza can be used in ground form but it is most commonly kept in sausage form for cooking and eating. In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. There are many different varieties of Longaniza amidst the regions of Spain, Puerto Rico, the Dominican Republic, Mexico, Chile, Argentina, Uruguay and the Philippines. This is one of the primary differences from chorizo. An unsmoked sausage, spicy longaniza is available as fresh minced meat, or as long and thin fresh sausages which can be cooked as links, or the minced meat removed from the casing and cooked directly. … Chorizo is a more well-known counterpart to longaniza. Its defining characteristics are interpreted differently from region to region. The spices in chorizo and longaniza can vary greatly depending on the region that they are processed or made in and what the culture there prefers. Longaniza can be cured and will closely resemble pepperoni or salami when it is but will have much bolder flavor. These two meats are closely related and they even come in similar packaging and flavoring means. Read the Portuguese Linguica vs Spanish Chorizo discussion from the Chowhound General Discussion, Portuguese food community. You might not know the difference if you are not familiar with these meats or have not taken the time to be educated about the similarities and differences. Used in Spanish, Portuguese, Mexican, South American and other cuisines, chorizo is also considered to be a Cajun and Creole-style sausage, often found in recipes from Louisiana and surrounding areas. Aquí te explicamos las diferencias Instead of using Mexican chorizo I used longaniza sausage (similar to chorizo but longer links and spicier), and I also added poblano peppers. Occasionally, you may also see a green Mexican chorizo (or chorizo verde). The most common seasonings for chorizo include paprika, red peppers, garlic, salt, and other seasonings. Longaniza must be cooked before being served and it can be cooked either as sausage links or the ground meat can just be taken from the casing and crumbled straight into the pan to cook. Spanish chorizo is usually smoked and seasoned with smoked paprika or pimentón and garlic. En cambio la longaniza lleva pimienta, que se hace moliendo granos de pimienta. Luego pueden llevar otras cosas, por ejemplo el chorizo suele llevar ajo, a veces orégano, etc, pero lleva una gran cantidad de pimentón, que es polvo de pimiento seco y molido. It is commonly served for breakfast with fried rice and a fried egg, the trio is known as 'longsilog'. Chorizo is considered a Cajun-style sausage and is also quite popular in Cajun areas of the US, particularly Louisiana. Longanisa/longganisa is a Filipino local sausage or chorizo. If you are at the store looking for one or both of these, if the sausage is on the deli or cheese case then it will be a cured Spanish chorizo, while a longaniza will be with the other raw meats in the meat case. La longaniza y el chorizo son embutidos más gruesos, con un diámetro aproximado de cuatro centímetros y uncolor rojo quemado. For example, in Spain, it is seasoned with black pepper while in Mexico it is seasoned to be even spicier than chorizo. Typically charro beans are a mild dish, but adding serrano chilies and longaniza sausage makes the stew spicy. Longaniza is typically spicier than chorizo 2. Your friend, Jaron! The meats are usually smoked and combined to make longaniza. These two meat products are popular in similar areas. A practice that still occurs in rural parts of Spain today, ‘the slaughter of the pig’ refers to the tight window in winter when all the pigs in the villages are slaughtered. Spanish chorizo has a dense texture which can almost be chewy. Both types of meat can be spiced to be sweet or savory rather than spicy but they will still contain these basic spices every time which is what gives them the deep red hue that is unusual to most meat selections. Hey, I'm Jaron and I'm a self-proclaimed food expert and author of this website! They are more expensive than an ordinary longanisa but you can save money by making your own longaniza macau. Again, the spices can vary but there is a general rule of thumb that long, thin chorizos are seasoned to be sweet and mild while short, thick chorizo is typically spicy and savory. I started this website, honestly, because someone told me I couldn’t. 0 from 0 votes. 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