350 gram
Pinoy Kitchen traditional Filipino Recipe
Longganisa refers to sausages flavoured with indigenous spices, with each region or province having its own variation.[3] Among others, Lucban is known for its garlic-laden longanizas (derecado, "spiced"); Guagua for its salty, almost sour, variety. Longganisang hamonado (from the Spanish: longaniza jamonada), by contrast, is known for its distinctively sweet taste.
Unlike Spanish chorizo, Filipino longganisa can also be made of chicken, beef, or even tuna. Commercial varieties are made into links, but homemade sausages may be simple patties.[3]
Below are some of the more known variants of longganisa in the Philippines (along with the province where it comes from):[4]
- Vigan Longganisa(Ilocos Sur)
- Alaminos Longganisa (Pangasinan)
- Tuguegarao Longganisa/Longganisang Ybanag(Cagayan Valley)
- Cabanatuan Longganisa (Nueva Ecija)
- Lucban Longganisa {Quezon)
- Longganisa de Cebu/Chorizo de Cebu (Cebu)
- Calumpit Longganisa/ Longganisang Bawang (Bulacan)
- Bacolod Longganisa/Chorizo (Negros Occidental)
- Pampanga Longganisa (Pampanga)
- Longganisa de Guinobatan (Albay)
- Pinuneg (Cordillera Administrative Region)
