Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
Longaniza is, like chorizo, a type of sausage brought from Spain to Mexico and its other colonies sometime in the sixteenth century. One of the characteristics that make longaniza great in saucy dishes, is that it keeps its shape much better than crumbly chorizo; I have shared a classic Mexican recipe for longaniza in green sauce in another post, and this one in red sauce is equally delicious ... click on title for more
As I have mentioned before, one of the most characteristic seasonings of the Yucatan peninsula is recado rojo – red rub, which owes its bright colour to annatto seed. Yucatan style longaniza includes all the flavours of recado rojo, taking them to another level with the addition of guajillo peppers ... click on title for more
Longaniza is, like chorizo, a type of sausage brought from Spain to Mexico and its other colonies sometime in the sixteenth century. Both were originally made from pork meat, cased in natural tripe, and seasoned with the addition of dry red peppers (Spanish versions were spiced up with black pepper) and vinegar (instead of wine, as in Spain). However, there has always been several differences between these two sausages ... click on title for more
As I remember, in Mexico, longaniza was usually a fresh pork sausage, or cured for only a short time, and prepared with meat with a coarser grind than chorizo. For this recipe, either Mexican chorizo or longaniza may be used, whichever variety is the less cured … click on title for more
My Slice of Mexico 