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Longaniza (Spanish pronunciation: [loŋɡaˈniθa], or Latin American Spanish: [loŋɡaˈnisa]) is a Spanish sausage similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region.
Chorizo sausage Saucisson Skilandis Sausages being smoked. This is a list of notable sausages.Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic.
Chorizo (/ tʃ ə ˈ r iː z oʊ,-s oʊ / chə-REE-zoh, -soh, [2] [3] Spanish: [tʃoˈɾiθo, tʃoˈɾiso]; Portuguese: chouriço [ʃo(w)ˈɾisu]; see below) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents.
Pages in category "Spanish sausages" The following 12 pages are in this category, out of 12 total. This list may not reflect recent changes. A. Androlla; B. Botifarra;
Sobrassada in Catalan, or sobrasada in Spanish, is a raw, cured sausage from the Balearic Islands made with ground pork, paprika, salt and other spices. Sobrassada , along with botifarró , are traditional Balearic meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a matança ...
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In Murcia, Albacete and in some Spanish-speaking regions of the Valencian Community, morcón is a sausage made with cooked pork, stuffed in a bladder, similar to mortadella. In the Valle de Ayora there is a variant known by the name perro. In old Spanish from the 16th century it was understood as blood sausage. [2]
Botifarra (Spanish: butifarra; French: boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine. Botifarra is based on ancient recipes, either the Roman sausage botulu or the lucanica, made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian linguiça. [citation needed]