If you’ve had locrio de longaniza, then you might be familiar with the Dominican pork sausage that is unique from salami or chorizo. Longaniza is long, thin spiced pork sausage that is not to be confused with chorizo, its second cousin.
What is Longaniza? If you’ve had locrio de longaniza, then you might be familiar with the Dominican pork sausage that is unique from salami or chorizo. Longaniza is long, thin spiced pork sausage that is not to be confused with chorizo, its second cousin.
Wash Longaniza with white vinegar and cold water. Gently massage Longaniza and let it sit in water-vinegar mixture for 5-10 mins Cut Longaniza into 3inch pieces. Feel free to cut to whatever size you wish, just make sure not to cut them too small Stir after about 30 seconds. Fry Longaniza until they become reddish- brown color
Most sausages in the Philippines are known as longanisa and is a word derived from the Spanish longaniza, which is a sausage similar to chorizo. In the Philippines however, there’s an incredible number of different versions of longanisa, each with its own take on the type of meat used, as well as spices.