It is popular in the cuisines of several regions of Spain, Argentina, Uruguay, Puerto Rico, Dominican Republic, El Salvador, Guatemala, Mexico and Chile.

In the Philippines, it is called longganisa and has hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups of the archipelago.

Longaniza derives from Lucanica, a sausage from Lucania in Southern Italy that was adopted by the Latins of Ancient Rome through military contact.

[3] In Argentina and Uruguay, longaniza is a very long, cured and dried pork sausage that gets its particular flavour from ground anise seeds.

It is commonly chopped up and mixed with eggs with tomato and chili to make the dish longaniza con huevo, and is eaten with tortillas in the morning.

Since colonial times, Dominican style longaniza has been prepared with the juice of bitter oranges (or lime), garlic, oregano and salt.

Longaniza or longganisa (also called chorizo, choriso, tsoriso, or soriso in Visayan regions) refers to sausages flavoured with spices.