Proteins

Longaniza Sausage

Spiced pork sausage seasoned with garlic and paprika, fried or grilled across Spain and Latin America.

Longaniza is a long, thin pork sausage seasoned with garlic, paprika, and regional spices, found throughout Spain, the Philippines, and Latin America in both fresh and cured forms. Filipino-style longaniza is often sweet and garlicky and pan-fried for breakfast, while Mexican versions are spicier and crumbled into dishes. Its bold, savory-spiced flavor makes it a beloved everyday sausage.

Longaniza is a coarsely ground pork sausage seasoned with garlic and paprika (pimentón), stuffed into natural pork or sheep intestine casings and linked into long, thin ropes—significantly slimmer and longer than chorizo links. The name derives from the Latin longus (long) via Old Spanish, a direct reference to its distinctive elongated shape. The sausage occupies a central place in the cuisines of Spain (particularly La Rioja, Navarra, and Extremadura), Latin America from Chile to Argentina, and the Philippines, where regional styles have evolved into distinct culinary traditions. The high fat content—typically 25–35% from pork shoulder or loin—is intentional and essential: it keeps the sausage moist during cooking and provides a flavorful rendering base for eggs, rice, and potatoes that accompany it across every tradition. Unlike some cured sausages, fresh longaniza must be cooked through to 160°F (71°C) to ensure food safety, while semi-cured varieties can be grilled or pan-fried directly. The paprika content varies dramatically by region, ranging from the mildly seasoned longaniza of La Rioja to the heavily pigmented Extremaduran style, so always taste before adjusting seasoning in a dish.

Measured in: g
Storage: Fridge

Types & varieties

Longaniza de La Rioja

Mildly spiced, lightly cured, traditionally fried with eggs

Longaniza de Navarra

Often stuffed into spiral links, popular in pinchos and mixed grills

Longaniza de Extremadura

Heavily paprika'd, often used in stews like migas

Longaniza Chilena

Fresh, mild, garlic-forward; a breakfast staple (longaniza con huevos)

Longaniza Argentina

Similar to Chilean style; often pan-fried and served with bread

Longaniza de Vigan

Filipino style; heavily garlicked and vinegar-forward, traditionally coiled

Longaniza de Guinataan

Filipino sweet variant with sugar added to the meat mixture

Fresh vs. Semi-Cured: Which to Buy

Fresh longaniza (found in the refrigerated case) must be cooked through before eating—treat it like raw ground pork. Semi-cured longaniza has been lightly dried and can be sliced and eaten as-is, though most cooks still grill or pan-fry it for texture and flavor. In the U.S., Latin grocers and butcher shops typically carry fresh longaniza; semi-cured is more common at Spanish specialty stores. When buying fresh, check the sell-by date and sniff: it should smell clean and garlicky, not sour or ammonia-like, which indicates age or improper storage.

Fresh: cook to 160°F (71°C) internal temperature
Semi-cured: can be eaten raw or lightly cooked
Buy from high-turnover sources for best freshness
Avoid packages with liquid pooling or a sour smell

Longaniza vs. Chorizo

The two sausages share DNA but differ in shape, texture, and seasoning intensity. Longaniza links are longer and thinner (like thin rope), while chorizo comes in shorter, thicker links. Longaniza is often milder, with less curing and less paprika punch, though Extremaduran longaniza can rival chorizo's smokiness. In recipes calling for chorizo in rice dishes or eggs, longaniza makes a fine substitute with minor adjustments—expect slightly less color and a leaner bite.

Longaniza: longer, thinner, often milder
Chorizo: shorter, thicker, more intensely seasoned
Interchangeable in most cooked applications
Longaniza typically lacks chorizo's typical vinegar content

Common uses

Frying or grilling whole as a breakfast protein, served with eggs and crusty breadChopping into rice dishes: paella, arroz con longaniza, fried riceSlicing into stews, soups, and bean dishes in the last 15 minutes of cookingStuffing empanadas, particularly in Argentine and Chilean traditionsGrilling and serving with boiled potatoes and braised greensPan-frying and serving on crusty bread as a bocadillo (sandwich)Adding to scrambled eggs or omelets (longaniza revuelta)Using as pizza topping in some Latin American stylesChopping and adding to pasta sauces or rice bowlsServing as part of a Spanish pincho spread with bread and roasted peppers

Tips & pitfalls

Always prick fresh longaniza with a fork before frying—fat renders slowly and the casing will burst if pressure builds up
Render the fat slowly over medium heat, then crisp the casing in the fat for texture and mouthfeel
Semi-cured longaniza can be grilled directly; fresh longaniza must reach 160°F (71°C) internally
Do not overcook fresh longaniza or it will turn dry and crumbly—the fat should stay inside the casing
For a char, finish sliced longaniza under the broiler for 1–2 minutes after pan-frying
When adding to stews, add in the last 15 minutes to prevent the meat from toughening
Remove filling from casing easily by snipping the end and pushing the meat out, or slice diagonally and peel away
Taste before adding salt—some commercial longaniza is already quite salty from the seasoning blend
For a smoky version, use longaniza seasoned with smoked pimentón (pimentón de La Vera) or supplement with a pinch yourself
Freeze fresh longaniza if you will not use it within 5–7 days; it keeps up to 2 months and thaws well

Nutrition

155kcal

Energy

649 kJ · per 100 g

Where the calories come from

Protein 50%Carbs 1%Fat 49%

Protein

18.8g

38% DV

Carbs

0.5g

0% DV

Fat

8.1g

10% DV

Fiber

0% DV

Sugars

of which

Sodium

593mg

26% DV

Notable micronutrients

Vitamin B1254% DV

Niacin (B3)29% DV

Zinc28% DV

Vitamin B625% DV

Riboflavin (B2)18% DV

Phosphorus14% DV

Source · USDA FoodData Central · approx. Sausage, turkey, fresh, raw

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In the shops

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Good to know

Type: Fresh or semi-cured pork sausage in natural casing
Primary Meat: Pork shoulder or pork loin, coarsely ground
Key Seasonings: Garlic, paprika (pimentón), salt; some varieties add oregano, cumin, or black pepper
Origin: Spain (La Rioja, Navarra, Extremadura); spread to Latin America and Philippines via Spanish colonization
Typical Shape: Long, thin links—significantly longer and slimmer than chorizo links
Fat Content: Typically 25–35% fat; higher fat content is intentional for moisture and flavor
Fresh Storage: Refrigerated, use within 5–7 days; freeze for up to 2 months
Semi-Cured Storage: Refrigerated 2–4 weeks; some dried varieties keep at room temperature

Substitutes

Chorizo Bilbao — Spanish-style semi-cured chorizo is the closest substitute; has similar paprika and garlic profile but shorter, thicker links
Chouriço — Portuguese equivalent with wine and paprika; excellent in fried egg dishes and rice
Andouille — Garlic-forward and smoked; adds depth but lacks paprika color; use in jambalaya-style rice dishes
Mexican Chorizo — Fresh, loose sausage; remove from casing and cook like ground meat; different texture but similar flavor profile
Homemade Pork Sausage — Season coarse-ground pork with 2 cloves garlic, 1 tsp paprika, ½ tsp salt, and a pinch of oregano per ½ lb (225g)