Longganisa
A Filipino breakfast sausage genuinely shaped by Chinese lap cheong sausage traditions brought by Chinese merchants, layered with Spanish colonial contributions of spices and preservation methods, and with real, well-documented regional variation across the Philippines rather than one single recipe. Vigan longganisa from the Ilocos region is garlic-forward and coarsely ground, colored with achuete and soured with sugarcane vinegar, not sweet at all, while Lucban longganisa from Quezon uses native mountain oregano and paprika for a more herbal, slightly sour character. Other regions, like Bais, Taal, and Cabanatuan, have their own distinct spicy or garlicky versions, and the sweeter 'hamonado' styles found elsewhere trace more directly back to the dish's Chinese sausage roots.
Ingredients
- 500g ground pork, with some fat
- 6 cloves garlic, minced
- 2 tbsp sugarcane vinegar
- 1 tbsp achuete (annatto) powder or oil
- 1 tbsp sugar
- 1 tsp black pepper
- 1/2 tsp salt
- Sausage casings (optional)
Steps
- Mix the ground pork with garlic, vinegar, achuete, sugar, pepper, and salt.
- Let marinate in the fridge overnight for the flavors to develop.
- Stuff into casings, or shape into small logs if casing-free.
- Pan-fry over medium heat, turning occasionally, until browned and cooked through.
- Serve with garlic fried rice and a fried egg.