Longeole is a sausage originating from Geneva. It contains ground pork, ground pork rinds, and fennel seeds. The pork rinds keep the sausage from drying out and give it a fuller flavor, while the addition of fennel seeds is believed to be a Savoyard influence.

Due to the addition of pork rinds, longeole takes longer to cook than other sausages. This sausage is especially popular during the colder months, and it is traditionally served with potatoes cooked in white wine for Christmas.