**4. Conclusions**

Grilling appears to be a suitable cooking method to achieve healthier longanizas that have been formulated using chia or oat EGs as animal fat replacers. Especially after cooking, longanizas prepared with EGs maintained their composition, enabling them to make nutritional and health claims in accordance with European legislation. It should be noted that this reformulation strategy based on chia or oat EGs minimized weight loss during grilling compared with all-animal fat samples, thus improving yield. Furthermore, although the culinary process did modify some technological properties, for the most part, the behavior was similar for samples prepared with all-animal fat and those prepared with EGs.

**Author Contributions:** Conceptualization T.P., C.R.-C., and A.M.H.; data curation, T.P. and A.M.H.; formal analysis T.P.; funding acquisition, C.R.-C., F.J.-C. and A.M.H.; investigation, T.P., C.R.-C., F.J.-C. and A.M.H.; project administration, C.R.-C., F.J.-C. and A.M.H.; resources, C.R.-C., F.J.-C. and A.M.H.; writing—original draft, T.P., and A.M.H.; writing—review and editing, T.P., C.R.-C., F.J.-C. and A.M.H. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research was funded by the Spanish Ministry of Science and Innovation (PID2019-107542RB-C21), by the CSIC Intramural projects (grant number 201470E073 and 202070E242), CYTED (grant number reference 119RT0568; HealthyMeat network) and the EIT Food Project 20206 (https://www.eitfood.eu/).

**Conflicts of Interest:** The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.
