🌭 Longaniza
Longaniza is a coarse, long Chilean pork sausage seasoned with garlic, pepper and spices. It is usually grilled or pan-fried until the casing is browned and the inside juicy, then served with bread, potatoes or a fresh tomato and onion salsa called pebre. It is rich and fatty, so it is eaten in modest portions.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 600 g fresh pork longaniza
- 4 ripe tomatoes, finely diced
- 1 small onion, finely diced
- A handful of fresh cilantro, chopped
- 1 fresh green chili, minced (optional)
- Juice of 1 lemon
- 1 tbsp oil, salt
- Fresh bread to serve
Method
- Prick the sausage in a few places with a fork.
- Place the longaniza in a wide pan with 100 ml of water, cover and cook on medium heat for 10 minutes so it cooks through.
- Uncover, let the water evaporate and brown the sausage on all sides in its own fat for 6–8 minutes, or finish it on a grill.
- Meanwhile mix the tomatoes, onion, cilantro, chili, lemon juice, oil and a pinch of salt to make the pebre.
- Slice the longaniza into pieces and serve with the pebre and bread.
How to make it lighter
- It is a high-fat food at about 320 kcal per 100 g, so keep the portion to around 100–150 g and fill the plate with salad.
- Grill or bake the sausage on a rack so the fat drips away instead of frying it in oil.
- Serve with pebre and vegetables rather than fries, and choose a leaner pork sausage when you can.
History
Longaniza belongs to the family of cured and fresh pork sausages that came to Latin America with Spanish settlers and then took local forms. In Chile the sausage from the city of Chillán is especially well known, and longaniza is a fixture of barbecues, countryside festivals and Sunday family meals. It is often cooked over charcoal and sliced to share.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →