Longaniza

The sausage is a sausage length, filling meat of pork mince. It is produced in several countries, including Argentina, Colombia, Chile, Spain, Paraguay and Uruguay , and also in the rest of South America from the United States, the Philippines, Mexico, the Caribbean and Central America.

It is composed of the intestine of pork stuffed with a mixture of ground beef seasoned with spices . In many places, has been replaced gut (intestine) Nature of pork, a synthetic casing. It is characterized by a sausage long and narrow.

In some parts of Spain is given the name back or Choriza (Zamora). The name "back" comes from the custom of folding the sausage 180 degrees, so you turn around and both ends meet. It can be eaten raw (once it has cured, ie, air dry for several months) or fried if fresh (freshly made). In the province of Ávila is composed of first-lean pork, pork fat, paprika, garlic, oregano, and salt. Therefore has a reddish appearance similar to the sausage rather than the sausage.

Variants

• Aragon : the sausage Aragon is one of the traditional sausages, consists of meat finely chopped pork (the Aragon must have at least 70% fat and bacon, 30% maximum jowl or bacon), something pepper, salt, garlic, vinegar, oregano, nutmeg, cumin, thyme, anise and fragrant wine, cloves and other natural spices, these may vary according to the traditions or consumer tastes. Besides the sausage can be cooked in many different ways: grilled, fried, combined with other products, etc.. The sausage made ​​in Aragon must be at least 20 to 70 cm in length, with a horseshoe and stuffed into natural casing pork (30 to 49 mm caliber). The sausage Graus ( Huesca ) is recognized in the environment as one of the best. Fresh sausage from Fuentes de Ebro ( Zaragoza ), with a touch of cinnamon and anise, is basic to the gazpacho recipe eggs. Aragon, the fresh sausage is retained in "vine" of clay, after being lightly fried in lard, which then covers the sausage pieces, preserving them from the air.

• Navarra : the most famous is perhaps the Pamplona basin. The filling is a white pudding, because instead of blood, leads egg, cooked rice, saffron, parsley, finely cubed bacon and spices. It is embedded in natural or artificial casing and smooth flavor with slight nuances, is somewhat doughy. Is linked to village festivals although we can acquire product throughout the year, although its natural season is in winter. It is sold fresh and consumed fried, sometimes with ketchup, and can also be used to fill and roasted vegetables.

• Catalan : the llonganissa the espetec the tastet the secallona , the conceited and somalla are different type dry sausages sausage typical of the cuisine of this region. You are made ​​of lean pork and chopped bacon, seasoned with black pepper and salt only, and crammed into pig small intestine or bowel cular in the case of llonganissa . During sleep is common lining white spots because it is often the sausage to form flour. It can offer many different flavors depending on the drying process is over and the quality of meat and pepper used. You can eat when you are tender (if the "Sumalla") or waiting a while, when it hardens just right, if the llangonissa, the conceited or secallona. They can be kept for several months in a pantry. Currently, the geographical center of the creation of the sausage is the region of Osona , using pigs for elboracion the region, but is made ​​in Catalonia. The thicker and better quality of this type of sausage called variant llonganissa Vic or Vic sausage in Castilian. The conceited, the somalla the secallona or espetec are inlaid lower quality and appreciation, but great popularity due to the massive introduction of salami industry in the Spanish market by an industry known butcher of Gurb (Osona), Mr. Tarradellas. Cool, very popular in Catalonia langoniza, taken fried or cooked on the grill, takes the name of sausage or sausage of bona , the bona llonganissa or llonganisseta as counties. These can be made ​​by adding various ingredients like mushrooms, roasted vegetables , or sugar or honey as dolça butiffarra Girona. The sausage or raw langoniza is basic to develop one of the most famous dishes of Catalan cuisine ingredient: amb mongetes sausage.

• Valencia : the sausage is called llonganissa, take fried, grilled or barbecued, as it is a fresh sausage, but can also let dry and take it raw especially in the Easter holidays, so calling "sausage Easter. " Its length is about four inches, and their elaboration may include seeds of anise for flavoring.

• Chile : in Chillán is property of the sausage making and sausage, due to strong immigration country that received the Spaniards during the late nineteenth century and early twentieth. In this country, the team Ñublense de Chillán is known as The Sausage Mechanics.

• Argentina : in some areas of Chascomús, this sausage adopted the name of sausage, which produce different varieties depending on the time of year. Egg sausage is made ​​during Lent, which is eaten raw, and mushrooms or chestnuts in autumn, the latter variety during the celebration of the chestnut, the feast of All Saints.

• Caribbean : the Spanish sausage was adapted to incorporate tropical ingredients. In Santo Domingo, from colonial times minced pork meat is marinated with juice of sour oranges or lemon , garlic , oregano and salt, and, after stuffing into hog casing, allowed to dry in the sun for several days to then eaten fried in its own fat or vegetable oil . Quality varies greatly, since most of the sausage is produced handmade or homemade. The best quality regularly has at least 70% lean meat.

• Mexico : in southeastern Mexico, the city of Valladolid in the state of Yucatán is famous for its sausages made ​​with pork and beef with achiote. The main feature is that these sausages are smoked with wood from the tree called Jabin and leaves, giving them an intense flavor. Served with roasted red onion, sour orange, cilantro and chile habanero.

• Philippines : Longganisa refers to sausages flavoured with indigenous spices, with each region having its own specialty. Among others, Lucban is known for its garlic-laden longanizas (derecado, "spiced"); Guagua for its salty, almost sour, variety. Longganisang hamonado (from the Spanish: longaniza jamonada), by contrast, is known for its distinctively sweet taste. Unlike Spanish chorizo, Filipino longganisa can also be made of chicken, beef, or even tuna. Commercial varieties are made into links, but homemade sausages may be simple patties.

Longaniza Homemade
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