A New Sausage in Town

I love sausage; all kinds. I saw a new sausage, or at least new to me, at Costco, and I just had to try it. It’s called Longaniza.

The history of longaniza sausage can be traced back to Southern Italy, where it originated as Lucanica. The sausage was adopted by the Ancient Romans and spread to Spain through military contact. During the Spanish Empire, longaniza spread to other cultures around the world, and today many countries have their own versions of this tasty sausage. It is similar to both chorizo and linguica. Here are some of the different versions:

Spanish longaniza

A fresh pork sausage that’s flavored with garlic, paprika, aniseed, cinnamon, and vinegar. It’s usually eaten cooked, unlike Spanish chorizo, which is typically cured and smoked.

Puerto Rican longaniza

Originated in 1934, when Doña María Ortiz began hand-making pork and chicken sausages. Her recipe became so popular that it sustained her family for generations.

Pampanga longganisa

A sweet Filipino sausage that’s typically longer and thinner than other Philippine sausages. It’s made with pork, garlic, brown sugar, black pepper, coarse salt, and vinegar.

Vigan longganisa

A salty, garlicky, and sour Filipino sausage that’s air-dried. It’s made with ground lean pork, annatto, brown sugar, garlic, onions, bay leaves, soy sauce, vinegar, black pepper, and salt.

Lucban longganisa

A Filipino sausage that’s characterized by its use of oregano and its garlicky and sour taste. It’s made with coarse and lean pork, pork fat, coarse salt, onions, garlic, oregano, paprika, peppercorns, sugar, and vinegar.

I think, but I am not sure, the version I bought was from the Dominican Republic. But who knows. I am learning about this delicious sausage along with you. It’s news to all of us. I had no idea this type of sausage was so popular all over the world. But after preparing it and enjoying it, I can certainly understand why it is. The recipe I made was a Dominican recipe. I made a Dominican version of paella using my new found loganiza sausage.

Longaniza Sausage & Rice

The Dominican name for this delicious dish is Locrio de Longaniza. It is very similar to paella. Of course I personalized it and made it my own too. 🙂

2 lb Longaniza sausage

1 tsp chili lime seasoning

1/2 red bell pepper, diced medium

1/2 yellow bell pepper, diced medium

1 TBSP garlic

1 red onion, diced medium

1 cup mixed olives and Peruvian peppers, olives cut in half

3-4 medium tomatoes, diced

2 cups rice

4 cups chicken broth

salt & pepper to taste

1 tsp dried oregano, and/or marjoram, or 1 TBSP fresh

1 tsp dried thyme, or 1 TBSP fresh

olive oil and/or lime olive oil for cooking

1/3 cup chopped cilantro, divided

In a very hot skillet, add the oil(s) and completely brown the sausage. Remove from the heat and let cool slightly before cutting into pieces about 3 inches long. Set aside and keep warm.

Add the peppers, onions and garlic to the oil and cook for about 5-7 minutes, or until al dente.

Add the rice and saute for about 1-2 minutes.

Add the chicken broth, tomatoes, olives, Peruvian peppers, if using, and seasonings. Mix together thoroughly, then add the sausage, and half of the chopped cilantro on top. Cover, bring to a boil, then reduce the heat to a simmer, and cook for about 15-20 minutes, or until most of the water has evaporated and the rice is cooked. Stir occasionally.

Since this was originally a Spanish dish, and I LOVE my Spanish food, I served it with a Spanish tortilla on the side, and a Spanish Rioja on the side.

!Esta mui delicioso!

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.