Longaniza

Longaniza (Spanish pronunciation: [loŋgaˈniθa]) is a sausage  similar to a chorizo and also closely associated with the  linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of, , , , , , and the.

Spain
In Spain, longaniza are long thin salchichón that differ from chorizo in that they substitute for  and may have different spices like.

(See also Llonganissa.)

Argentina and Uruguay
In and, longaniza is a very long, cured and dried   sausage that gets its particular flavour from ground  seeds. This results in a very particular aroma, and a mildly sweet flavour that contrasts with the strong salty taste of the stuffing. It's used mainly as an or in sandwiches, and very rarely cooked.

Chile
In Chile, longaniza may be eaten during a with bread as a. The city of is known for its longanizas. Chillán's football team are nicknamed The Clockwork Longaniza (Spanish:La longaniza mecánica). During the festivities of the 18th of September, longaniza is prepared in great quantities.

Mexico
Mexican longaniza tends to be longer than Mexican chorizo and are spicier.

Puerto Rico
Puerto Rican style longanisa is made of, but also is made with  or. The red orange color is from the addition of seeds. Rice with longaniza is a popular dish.

Philippines
Called longganisa in the Philippines, the sausages are flavoured with indigenous spices, with each region having its own specialty. Among others, Lucban is known for its garlicky longanizas (derecado); Guagua for its salty, almost sour, longanizas. Longganisang hamonado (Spanish: longaniza jamonada), by contrast, is known for its distinctive sweet taste.

Unlike Spanish chorizo, longganisas can also be made of chicken, beef, or even tuna. Commercial versions are made into links, but homemade sausage may be simple patties.