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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.
Chicken longganisa is a Filipino fresh sausage made with minced chicken meat, garlic, onion, soy sauce, muscovado sugar, salt, vinegar, and black pepper.Vegetable extenders can also be added like carrots, turnips, or jicamas.
Calumpit longganisa, also known as longganisang bawang (lit. "garlic longaniza"), is a Filipino pork sausage originating from Calumpit, Bulacan, Philippines. It is a type of de recado longganisa. It is made with lean pork, pork fat, garlic, bay leaves, brown sugar, soy sauce, vinegar, salt, black pepper, paprika, and optionally, chili. [1] [2 ...
Each link is typically only 2 inches (5.1 cm) in length. It is made from lean pork, pork fat, salt, sugar, garlic, saltpeter, and black pepper. Unlike other Philippine sausages, the meat is uniquely chopped by hand. The dish is celebrated in the annual "Longganisa Festival" of Guinobatan. [1] [2] [3] [4]
Alaminos longganisa, also known as longganisa Pangasinan, is a Filipino pork sausage originating from Alaminos, Pangasinan.It is a type of de recado longganisa.. It is made with ground lean pork, ground pork fat, brown sugar, coarse salt, saltpeter, black pepper, bay leaf, vinegar, and garlic in hog casings.
In Puerto Rico, Panama, and the Dominican Republic, chorizo and longaniza are considered two different types of meat. Puerto Rican chorizo is a smoked, well-seasoned sausage nearly identical to the smoked versions in Spain. Puerto Rican and Dominican longanizas have a very different taste and appearance. The seasoned meat is stuffed into a pork ...
In 2014 "Pahiyas & Longaniza Festival", 40,000 sausages were made by Rimberto Veloso, of Eker and Ely’s longganisa, including 10 commercial sausage makers, from May 12 to 19, a “one whole week of buying spree” — P150 a dozen for jumbo size and P75 for regular. The reddish sausages adorned façade of houses, stores, and public market stalls.
With the 2011 release of an updated version of the NIV, both the TNIV and the 1984 NIV have been discontinued. [22] Keith Danby, president, and chief executive officer of Biblica, said that they erred in presenting past updates — failing to convince people that revisions were needed and underestimating readers' loyalty to the 1984 NIV.