Sausage [Longaniza]
The “longaniza” is a sausage that is consumed regularly in European families, usually confused with “fuet” or “salchichón“, but in Enrique Tomás we will explain exactly what it is, what it is made with and what is the secret of its incredible flavour
What is longaniza?
One of the main characteristics of this sausage is its appearance.- The longaniza, unlike other sausages such as chorizo, is thin and quite long. It is consumed and prepared in many countries but its origin is Spanish.
As far as its elaboration is concerned, fresh pork meat and fat are used together with a combination of spice in which ground paprika, vinegar, salt, cumin, black pepper and garlic are included among others, remembering, as always, that the mixture of ingredients can vary according to the region of manufacture of the sausage.
There are three fundamental steps in the production process: brine and curing, filling and drying. As it is a sausage, the meat is placed inside a casing that is usually natural pork, although it can also be stuffed into a synthetic casing.
As we have already mentioned, its main characteristic is its shape, long and narrow and although it is commonly known as longaniza, in some areas of Spain it is called “vuelta”or “choriza”.
It can be eaten raw, when the sausage is cured, or fried, if it is fresh sausage, uncured.
Fuet, Salchichón and Longaniza
This trio of sausages usually generates a lot of confusion, because although their names do not resemble each other, in appearance and taste they can confuse us. Yet, the truth is that they are very different and we explain it to you below:
Shape
The calibre of the casing used to stuff each of these products is different, starting with the fuet which is the smallest and ending with the sausage which is usually much larger.
Time of curing
The time will depend on the thickness of the sausage, so the sausage will require an average period of time between the fuet and the sausage to be at its optimum point of consumption.
Ingredients
They all use pork meat and fat, although leaner pieces are used for the preparation of both sausages. As far as condiments are concerned, these two are always made with peppers, while traditional fuet does not.
In Enrique Tomás you will find a great variety of sausages, among which of course is the longaniza.
