Chile-Spiced Pork Sausage

Longaniza

Preparation info
  • Makes about

    4 pounds

    • Difficulty

      Medium

Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

The longaniza of Veracruz is essentially identical to sausage mixtures I’ve eaten in other parts of Mexico as chorizo. The one distinction that seems to hold true (most of the time) in Veracruz is that the meat for chorizo generally has a finer texture; that for longa niza is coarser, with visible bits of meat and fat.

In any case, longaniza is a vital part of the Veracruzan kitchen. People stuff it into long skinny casings and sell it coiled up like a ga