In Spain, longaniza are long thinsalchichón that differ from chorizo in that they substitute black pepper for paprika and may have different spices like nutmeg.
Argentina and Uruguay
In Argentina and Uruguay, longaniza is a very long, cured and dried pork sausage that gets its particular flavour from ground anise seeds. This results in a very particular aroma, and a mildly sweet flavour that contrasts with the strong salty taste of the stuffing. It is used mainly as an appetizer or in sandwiches, and very rarely cooked.
Mexican longaniza tends to be longer than Mexican chorizo and is spicier. It is commonly chopped up and mixed with eggs with tomato and chile and it's called longanisa con huevo and it's eaten with tortillas in the morning.
Since colonial times, Dominican style longaniza has been prepared with the juice of bitter oranges, garlic, oregano and salt. For the casing, pork intestines are used. Then the longaniza is left to cure in the sun for some days. It is eaten fried in its own fats or in vegetable oil. Quality varies considerably because it is generally home-made. Best quality longaniza usually has a 70% lean fat content.
Philippines
Longaniza or longganisa refers to sausages flavoured with indigenous spices. They are commonly dyed red, yellow, or orange with achuete seeds. Longganisa are usually fresh or smoked sausages, typically made with varying ratios of lean meat and fat, along with garlic, black pepper, salt, saltpeter, muscovado or brown sugar, and vinegar. Variants may add paprika, chili, anise liqueur, and other spices. Most longganisa are classified primarily by either being sweet or garlicky. Most longganisa are made with pork. Unlike the Spanish chorizo and longaniza, Filipino longganisa can also be made with chicken, beef, or even tuna. Commercial varieties are made into links, but homemade sausages may be simple patties without the casing, known in Philippine English as "skinless sausages". There are numerous kinds of sausages in the Philippines, usually unique to a specific region like Vigan longganisa, Alaminos longganisa, and Chorizo de Cebu. There are also a few dry sausages like Chorizo de Bilbao and Chorizo de Macao. The most widely known longganisa variant in Philippine cuisine is the Pampanga longganisa, because it is commercially mass-produced. Below are some of the more known variants of longganisa in the Philippines :
Alaminos longganisa - pork longganisa de recado from Pangasinan
