Longaniza and linguica are easy to confuse because they are both traditionally made from pork and stuffed into a casing. In addition, you may also find it pretty challenging to identify these sausages by the shape. However, there are some significant differences between longaniza vs linguica. Read this article for more details.
- Origin: Spain
- Ingredients: pork, aniseed, nutmeg. cinnamon, garlic, paprika, paprika and vinegar.
- Flavor: spicy (depending on religion)
- Ways of use: usually cooked fresh
- Origin: Portugal
- Ingredients: pork, salt, paprika, garlic, and vinegar
- Flavor: smoky, mild
- Ways of use: usually cured or smoked
3 Differences Between Longaniza Vs. Linguica
Originating from Spain, longaniza made its way to so many parts of the world. It’s popular in its country, in Mexico, Chile, Argentina, Puerto Rico, and reaches other countries like the Philippines.
In contrast, linguica is a Portuguese sausage and is considered one of Brazil’s favorite dishes, Goa and Macau. Its popularity also compares with pepperoni in the United States.
Ingredients and flavor
The main distinction is that longaniza is spiced with aniseed, nutmeg, and cinnamon in addition to garlic, paprika, and vinegar, whereas main spices in linguica include paprika, garlic, and vinegar.
One interesting thing that makes these two recipes differ from each other is the variety of the spices and the type of meat used. For example, this sausage can be made with beef, chicken, or turkey; it all depends on what region you’re living in.
Due to the differences in the ingredients, longaniza tends to be hot, spicier, or sweeter, depending on the region. However, linguica includes standard spices like garlic and tempered with a smoking process that brings out a garlicky, smokey, mildly spicy flavor.
Ways of use
There are many ways to use longaniza. Smoked, dried, cured, or frozen, multiple possibilities to suit all tastes, preferences, or the dishes you love. This sausage is also frequently used in sandwiches or appetizer dishes.
In comparison, linguica needs to be cooked before serving and is typically accompanied by rice, beans, and other pork products. The traditional use for linguica is adding to the pizza or Franceschini – a Portuguese sandwich.
How To Cook Linguica In The Oven?
- Step 1: Place the sausage on a broiler pan.
- Step 2: Foil-lined baking pan or the center oven.
- Step 3: Let it cook for 10-15 minutes. The temperature should reach around 375-400 degrees F, and flip them to cook. If the linguica is frozen, set the time about 20-30 minutes to bake in the oven. However, defrosted linguica will take 40 minutes.
- Step 4: Add vegetables you like alongside the linguica and then flip both.
NOTES: chop or dice all the vegetables will make the dish more tasty and straightforward.
Highly recommend vegetables like potatoes, carrots, broccoli, and spinach.
Here is another unique way to cook linguica in the oven:
- Place linguica in a baking dish.
- Preheat the oven to 325 degrees F.
- Add some water to the dish and bake for 30-40 minutes.
How Do I Cook Frozen Longaniza?
The easiest way is to thaw in the fridge the night before cooking. Don’t you worry about the flavors and cooking instructions; they don’t change that pretty much.
In addition, cooking frozen longaniza in the oven is a good idea – but it’s vital to make sure that they cook through properly. …
Another way is to pop them on a tray and cook according to the manufacturer’s instructions – it usually takes 10 minutes longer than cooking chilled sausages. Turn them occasionally to ensure they’re evenly cooked.
Heat the oven to 400 degrees F. Place the sausage patties or links on a banking sheet or oven/casserole dish or roaster pan. Bake for 10 minutes longer, and then turn the sausage patties over. Bake for another 10 minutes or until the temperature reaches about 160 degrees.
How Long Is Linguica Good For After The Sell-by Date?
Although the sell-by date isn’t an expiration date, smoked sausage doesn’t last forever. Generally, the safest way is to use it within two weeks before the package is opened or one week after opening. Although frozen sausage stays safe practically indefinitely, you should use it within one to two months for quality reasons.
Attention: Throw the sausage away if the meat becomes discolored, mushier, or slimy.
What Kind Of Meat Should I Use To Make Longaniza?
The usual type of meat can vary significantly from country to country, from one recipe to the other. Must-have ingredients are ground pork/beef, and ensure that the pork or beef is chopped instead of the usual ground pork. It’s also worth noting that the meat used is sold as fresh and raw. Usually, to make longaniza, people prefer fresh ground pork with high-fat content, pork shoulder, for example.