- In
Chile and Peru,
longaniza may be
eaten during a
barbecue with
bread as a choripán. The city of Chillán is
known for its
longanizas. Chillán's football...
- beef, and pork
being the most
common varieties Chorizo Longaniza Tongmo Butifarra Soledeñas
Longaniza Chorizo,
chorizo santarrosano Morcilla (Rellena) Chunchullo...
-
identical to the
smoked versions in Spain.
Puerto Rican and
Dominican longanizas have a very
different taste and appearance. The
seasoned meat is stuffed...
-
Chorizo de Cebu, also
known as
longganisa de Cebu, is a
Filipino pork
sausage originating from Cebu. It is a type of
hamonada (sweet) longganisa. They...
-
Pampanga longganisa is a
Filipino pork
sausage originating from the
province of Pampanga. It is a type of
hamonado (sweet) longganisa. It is typically...
- of Chillán and San
Carlos are
known among Chileans for
having the best
longanizas.
Another traditional sausage is the prieta, the
Chilean version of blood...
-
Vigan longganisa, also
known as the
Ilocano longganisa, is a
Filipino pork
sausage originating from
Vigan City,
Ilocos Sur. It is a type of de
recado longganisa...
- with or
without the
sausage casing. Juan
Suarez is Lucban's
original longaniza teacher, who
studied Mexico's
Chorizo de Bilbao. He used pig’s intestines...
-
Cabanatuan longganisa, also
known as batutay, bototay, or batotay,
depending on the muni****lity, is a
Filipino beef
sausage originating from Cabanatuan...
- also
mayonnaise is
commonly used.
Chilean choripanes are also made with
longanizas instead of chorizos. On the U.S. mainland,
choripanes are
commonly available...
