17 POPULAR LONGGANISA IN THE PHILIPPINES
Best Longganisa in the Philippines: Top Picks for Meat Lovers
Longganisa is a popular Filipino sausage that is enjoyed throughout the country. It is made with ground pork, garlic, and other seasonings and is usually served with rice and a fried egg for breakfast. While many different types of longganisa are available in the Philippines, some stand out as the best.
Pancit Habhab, Longganisang Lucban and Hardinera
One of the most popular Filipino sausages is Lucban longganisa. This sausage comes from Lucban in Quezon province and is known for its unique flavor. It is made with a blend of pork, garlic, and other spices and is often slightly sour. Lucban longganisa is a must-try for anyone visiting the Philippines.
Another popular type of Filipino longganisa comes from Vigan. This sausage from Ilocos Sur is known for its garlicky flavor. It is made with coarsely ground pork and is often smoked or dried before being cooked. Vigan longganisa is a favorite among locals and visitors and is usually served with vinegar and Papaya pickles.
History of Longganisa
Longganisa is integral to the country’s culinary culture and has a long and fascinating history.
Longganisa originated in the 16th century when Spanish settlers brought pork sausages to the Philippines. The word “longganisa” was derived from the Spanish term “longaniza,” which is a type of Spanish sausage like the Chorizo.
Over time, Filipinos have adapted the recipe and created unique varieties of longganisa. Each region in the Philippines has its own version of longganisa, with different flavors and ingredients. Some are sweet, while others are spicy. Some are made with vinegar, while others use soy sauce or sugar.
Longganisa has become a staple breakfast food in the Philippines, often served with garlic rice and a fried egg. It is also used as an ingredient in Filipino dishes such as toppings for pancit, and sauteed vegetables.
Today, longganisa is not only enjoyed in the Philippines but also by Filipinos living abroad and people from other countries who have discovered its delicious taste. It has become a symbol of Filipino cuisine and culture and a must-try for anyone visiting the Philippines.
Regional Varieties of Longganisa
Longganisa is a popular Filipino sausage that comes in various regional varieties. Each region has its unique way of preparing and seasoning the sausage, resulting in different flavors and textures. Here are some of the most popular regional varieties of longganisa in the Philippines:
Vigan Longganisa by Denise Bentulan via Flickr Cc
Vigan Longganisa
Known for its garlicky flavor and distinct aroma, Vigan longganisa is made with ground lean pork, ground pork fat, brown sugar, garlic, onions, bay leaves, soy sauce, vinegar, black pepper, and salt to taste and stuffed into hog casings. Chili flakes may also be added for an extra kick of flavor.
The sausages are then hung to dry and served with garlic rice and vinegar dipping sauce. The unique flavor of Vigan longganisa has earned it a place of honor in the city, with the annual “Longganisa Festival” celebrating the sausage and its cultural significance.
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Lucban Longganisa
Lucban Longganisa
Lucban Longganisa is a famous type of sausage hailing from Lucban in Quezon province. It has a distinctive flavor, combining ground pork, garlic, oregano, paprika, and other spices, and is stuffed into hog casings before being hung to dry.
The unique taste of Lucban Longganisa is slightly sweet and tangy and is often served with garlic rice and a vinegar dipping sauce. But what makes Lucban Longganisa truly special is the addition of oregano and paprika to the mix, giving the sausage a deeper flavor that hints at European influences.
According to historian Jojo Raneses, the local cook Juan Suarez taught the people of Lucban how to make longganisa. He had been brought to Mexico, where he learned about chorizo de Bilbao. After experimenting with banana leaves and egg whites as casings, Suarez eventually perfected the recipe that is still enjoyed today.
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Alaminos Longganisa
Alaminos Longganisa
Alaminos Longganisa is an iconic Filipino pork sausage originating from the city of Alaminos in Pangasinan province. The unique blend of ground pork, garlic, and a variety of spices, including black pepper and anise, gives it a savory and slightly sweet flavor that is truly unforgettable.
Alaminos Longganisa is stuffed into hog casings and hung to dry, giving it a salty, garlicky, and tangy taste. The orange color of the sausage comes from the addition of atsuete.
To enjoy the full flavor of this traditional Filipino sausage, it is typically served with garlic rice and a vinegar dipping sauce. Enjoy the authentic taste of Alaminos Longganisa today!
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Chorizo de Macao By Markoolio97 – Own work, CC BY-SA 4.0 , cc
Chorizo de Macao
Chorizo de Macao, also known as Chinese Chorizo or Longaniza Macau, is a Filipino dry pork sausage used in various Chinese-Filipino dishes.
It is made with the same ingredients as other Filipino sweet longganisas (longganisa hamonado) but with a dry texture and a hint of star anise, aniseed, or anise liqueur (anisado) for a unique aroma. You can find this distinctive sausage in dishes like pancit Canton and siopao, and it is often mistaken for Chinese sausage.
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Cebu Longganisa By EMMAN A. FORONDA – Own work, CC BY-SA 4.0 , cc
Cebu Longganisa | Chorizo de Cebu
Cebu Longganisa, a Filipino pork sausage from the Cebu province, is a delicacy made with ground pork, garlic, and a variety of spices, including black pepper and oregano. It is stuffed into hog casings and hung to dry, giving it a slightly sweet and spicy flavor.
Chorizo de Cebu, or longganisa de Cebu, is a type of hamonada longganisa that is distinctively red in color due to the use of achuete seeds. Each link is usually spherical and made from lean pork, pork fat, salt, saltpeter, sugar, anise liqueur (anisado), paprika, black pepper, garlic, and chilis.
Enjoy the savory goodness of Cebu Longganisa, fried or grilled with white rice, puso, or garlic rice, served with a vinegar dipping sauce for a delicious breakfast or snack.
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Pampanga Longganisa by Judgefloro via Wikimedia cc
Pampanga Longganisa
Pampanga Longganisa, a sweet and slightly spicy Filipino pork sausage originating from the province of Pampanga, is longer and thinner than other Philippine sausages.
It is made with a combination of ground pork, garlic, paprika, sugar, black pepper, coarse salt, and vinegar and is stuffed into hog casings and hung to dry, giving it a unique flavor. Enjoy Pampanga Longganisa with garlic rice and vinegar dipping sauce for a truly unforgettable culinary experience.
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Tuguegarao Longganisa photo via FB Page
Tuguegarao Longganisa
Tuguegarao Longganisa is a Filipino sausage originating from the Cagayan Valley region in the northern part of the Philippines. This sausage is known for its distinct sourness from the vinegar marinade used in its preparation.
One of the unique features of Tuguegarao Longganisa is its yellowish or orange color, which is produced by adding atsuete or annatto. The meat is less finely ground, resulting in larger pieces of meat in the sausage.
Tuguegarao Longganisa is often served with fried rice and fried egg, a popular Filipino breakfast dish called “silog.” It is also a staple ingredient in Filipino dishes such as “pinakbet,” a vegetable stew.
If you want to try Tuguegarao Longganisa, some popular brands include Aica’s Authentic Tuguegarao Longganisa and G&B Tuguegarao Longganisa. You can also find this sausage in local markets and restaurants in the Cagayan Valley region.
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Imus Longganisa by Lola Maria’s Imus Garlic Longganisa FB page
Imus Longganisa
In Cavite, the City of Imus has its own version of longganisa. The famous adobo-style Imus Longganisa is made of fresh meat, soy sauce, vinegar, annatto, and black pepper, filled in natural sausage casing.
Big Ben’s Original Garlic Adobo Longganisa is an underrated delicacy yet a local favorite in Imus, Cavite. It combines soy sauce, vinegar, annatto, and black pepper, uniquely giving the mostly lean pork a perfect balance of salty and sour flavors – the ideal accompaniment to nipa palm vinegar, making for an unforgettable “longsilog” breakfast experience during your visit to Cavite.
Lola Maria is another famous brand of longganisa in Imus, which is meticulously crafted with love and care to create the perfect sausages. From farm to fork, their homemade longganisa undergoes quality control to ensure every bite is flavorful and packed with goodness.
Guinobatan Longganisa photo via Guinobatan Tourism FB page
Guinobatan Longganisa
Longganisa de Guinobatan is a unique type of Filipino pork sausage hailing from the town of Guinobatan in Albay, Philippines. Each sausage link measures only 2 inches (5.1 cm) in length and is made from a special recipe of lean pork, pork fat, salt, sugar, garlic, saltpeter, and black pepper.
The meat is chopped by hand, giving the sausage unique flavor and texture. Each year, Guinobatan celebrates a festival dedicated to delicious sausage with the “Longganisa Festival.” The original recipe dates back to 1945 when Danding (Bigote) Nosares created a unique recipe for processed meat.
His was the first Guinobateño-made Special Longganisa, made from cubed pork with a heavy garlic flavor. For decades, Special Longganisa was only available upon order, with regular customers being tourists and balikbayans. However, with the help of the DTI, Danding’s daughter, Carmen Nosares-Ravago, has since improved the recipe, now using pork hind leg (pigue) and indigenous ingredients (no preservatives).
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