Chilean Smoked Longaniza Soup — Homemade Caldillo de Longaniza Recipe

Versión en Español

Chilean caldillo de longaniza is a quick country soup made by cooking crumbled smoked longaniza sausage with carrot and scallion, adding potato wedges and 1 1/2 liters of hot water, then onion, cilantro, and broken noodles, and simmering for 20 minutes until the potatoes are tender. It takes 10 minutes of preparation plus 25 minutes of cooking and serves 4 people.

It is a humble, comforting soup rooted in the country cooking of central-southern Chile, ideal for cold winter days.

How to Make Chilean Longaniza Soup?

The crumbled smoked longaniza is cooked first with a little hot water, the vegetables and potatoes are added, and the soup is finished with noodles and cilantro. The sausage gives the broth its smoky, paprika-rich flavor.

Nutritional Information

Each serving of longaniza soup contains approximately 320 kcal, 10 g of protein, 18 g of total fat (7 g of saturated fat), 45 mg of cholesterol, 25 g of carbohydrates, 3 g of sugars, and 850 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Caldillo de Longaniza Recipe

Preparation: 10 minutes
Cooking: 25 minutes
Servings: 4

Ingredients

• 2 smoked longanizas (Chilean pork sausages)
• 2 potatoes, cut into wedges
• 2 tablespoons of fresh cilantro
• 1 1/2 liters (6 1/3 cups) of hot water
• 1 cup of broken noodles
• 1 scallion, chopped
• 1/2 carrot, grated
• 1/2 carrot, chopped
• 1/2 onion, sliced into strips
• Fine salt
• Black pepper

Instructions

1. Heat a medium pot, add the two crumbled smoked longanizas and a splash of hot water so they do not stick. Stir with a wooden spoon to spread the fat and flavor.

2. Add the grated and chopped carrot and the chopped scallion and stir until the vegetables release their aroma. Add the potato wedges and stir gently.

3. Cover everything with the hot water. Partly cover the pot and bring to a boil over high heat. Add the onion, the cilantro, and the broken noodles, and season with salt and pepper.

4. Keep at a moderate boil for 20 minutes, or until the potatoes are cooked but not falling apart, adding a little more hot water if the broth reduces too much. Adjust the seasoning and serve hot in deep bowls.

Additional Tips

Choose good longaniza

Use good quality smoked longaniza; if it is very fatty, remove some of the fat when crumbling it.

Brown the onion first

For deeper flavor, lightly brown the onion in a little oil before adding the longaniza.

Skim the fat

For a lighter soup, brown the sausage and pour off the excess fat before adding the vegetables.

Frequently Asked Questions (FAQs)

1. How long does it keep?

2 to 3 days in the refrigerator in a covered container. Reheat gently and add hot water if it has thickened.

2. Can I make it less fatty?

Brown the longaniza, discard the excess fat, and add more vegetables with less sausage.

3. What should I serve it with?

It is usually served on its own, with pan amasado, marraqueta, or sopaipillas, and a young red wine.

4. Can I use fresh longaniza?

Yes, but smoked longaniza gives the broth its characteristic smoky flavor.

What Is Caldillo de Longaniza?

Caldillo de longaniza is a simple Chilean soup of smoked pork sausage, potatoes, vegetables, and noodles, a quick, economical, and full-flavored winter meal.

Chilean Longaniza

Longaniza is Chile’s most popular sausage, a pork sausage seasoned with garlic, paprika, and spices, often smoked, with Chillán in the Ñuble region especially famous for it.

Did You Know?

Smoked longaniza is a favorite ingredient for Chilean broths, stews, and bean dishes because a small amount flavors a whole pot.

Recommended

• Chilean Longanizas de Chillán
• Chilean Chancho Borracho
• Chilean Chiloé Potato Broth
• Chilean Chicken Consommé