Longaniza is, like chorizo, a type of sausage brought from Spain to Mexico and its other colonies sometime in the sixteenth century. Both were originally made from pork meat, and cased in natural tripe, but moving away from the duress of tradition, became local with the addition of dry red peppers (Spanish versions were spiced up with black pepper) and vinegar (instead of wine, as in Spain). In Mexico, some people think the main difference between chorizo and longaniza is simply their length; it is true that chorizo is often tied to form short links (as shown in the picture below, left) and longaniza is always left in one long piece (photo below, right):
However, chorizo may be found in many different lengths, and even packed as single large pieces, practically looking identical to longaniza:
While visiting my sister in Mexico last year, we bought some of the chorizo and longaniza pictured above, and cooked them in parallel in her kitchen to compare. This particular longaniza was packed in plastic casing, cut to order from a long piece, whereas the chorizo was packed in natural tripe casing and was tied into short links(photo below, left, longaniza at the top). We divided some of each into slices about one inch thick, and also crumbled the rest from each sample (photo below, right, longaniza at the top):
It may be appreciated that the longaniza has a brighter shade of red, and that the meat is minced, while the chorizo looks more like ground meat.
We cooked each type of sausage in a separate pan (photos below, longaniza on the left, chorizo, right):
And this is how they looked after cooking (longaniza at the top of the photo below):
The chorizo turned darker and crispier, and the longaniza kept its bright red colour with a meatier texture. In terms of flavour, these particular samples were not too different, maybe the chorizo slightly greasier and a bit spicier.
In general, the differences between chorizo and longaniza in Mexico are as follows:
Chorizo and longaniza are often used interchangeably when grilled or fried for tacos and scrambled eggs. There are other dishes that call for a specific kind of sausage, such as queso fundido con chorizo (melted cheese with chorizo) orlonganiza en salsa verde(longaniza in green sauce).
In terms of texture, chorizo is made with ground meat, and longaniza with minced (coarser grind) meat.
Both chorizo and longaniza recipes use dry red peppers in Mexico, but longanizas tend to also include either paprika or annatto (achiote), hence that divine bright red tint. There is also a unique type of green chorizo, made with fresh green hot peppers, and herbs such as cilantro.
The texture, colour and presentation of chorizo and longaniza at my sister’s kitchen corroborate all the general differences, and I ponder that maybe the flavours were close because they were purchased from the same stand, in the Mexican state of Sinaloa. Sailing through recipes from one region to another may produce more distinct results; since I have shared my recipe for chorizo from the Northern state of Coahuila, in my next post I will prepare a batch of longaniza inspired by the seasonings from the other end of Mexico, the Southern state of Yucatan.
Though similar, chorizo and longganisa are made from different meats; they also differ in the cut that's in there. Chorizo is made from ground pork (with bits of fat), while longganisa is made from minced meat.
In terms of texture, chorizo is made with ground meat, and longaniza with minced (coarser grind) meat. Both chorizo and longaniza recipes use dry red peppers in Mexico, but longanizas tend to also include either paprika or annatto (achiote), hence that divine bright red tint.
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.
Diference between “longaniza” and the basic “dried sausage”
The salchichón is usually larger (longer) than the longaniza and also thicker, between 5 and 7 cm in diameter. In addition, you will differentiate it because its surface has no irregularities and it has a more cylindrical and hom*ogeneous shape.
Mexican chorizo is generally a fresh sausage and is usually cooked like ground meat or other sausage links. Spanish chorizo, on the other hand, is a dried cured sausage with a completely different texture.
Fresh chorizo is raw, made with ground pork, and resembles hot Italian sausage in texture and appearance. It's the stuff that you'd get behind the butcher's case. Dry chorizo also looks like sausage, but more like cured sausages and salame.
From the list above it is clear that longganisa is very high in fat and carbohydrate, which is not good for those doing a diet. Also, it contains sodium, cholesterol and sugar in a huge enough amount to ruin your health.
Most types of longganisa fall into two general categories, “de recado” and “hamonado.” De recado refers to a more savory, salty kind of sausage, while hamonado refers to a sweeter sausage. While there are many different varieties of longganisa, the common denominator is garlic.
It depends on what chorizo you're using. If you're using soft (i.e. uncooked) chorizo then no, you don't need to remove the skin, because it should cook with the sausage. If you are using the cured, ready to eat chorizo you should take the skin off as it will be tough. This may well vary by brand, incidentally.
Some of the cheapest commercial chorizos use offal stuffed in inedible plastic casing to resemble sausage links, rather than muscle meat. Before consumption, the casing is usually cut open and the sausage is fried in a pan and mashed with a fork until it resembles finely minced ground beef.
While Argentinian chorizo is seasoned with wine, paprika, and garlic, Mexican chorizo is seasoned with vinegar and chile peppers, making it quite spicy. The spice in Mexican chorizo means that it is usually enjoyed as ground meat in eggs or other dishes, while Argentinian chorizo is typically eaten in sausage form.
Chourico and linguica are both smoked sausages made with lean pork and a blend of spices. Chourico is made with a beef casing which has a larger diameter.Linguica is made with a hog casing and is smaller. We make both mild and hot styles of chourico and linguica.
…”Longganisa is the Filipino counterpart made with native spices and ingredients. In her book Palayok, Filipino food writer Doreen Fernandez writes about the two general types of Filipino-style sausages: jamonado, which is sweet like ham, and de recado, which is spicier or vinegar-flavored.
Spanish chorizo and sausages, often referred to collectively as embutidos, come in many varieties, thick and thin, plain or smoked, some containing lean meat to be served for tapas, or with more fat to flavor stews and grilled dishes.
Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.
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