Longganisa

Longganisa is a Filipino sausage that is derived from the Spanish term longaniza. It is one of the most prominent dishes in Filipino cuisine, with hundreds of variations found around the country. Longganisa is so famous and important in Filipino cooking that many regions conduct annual festivals to commemorate and promote it.

Longganisa is widely eaten for breakfast as longsilog and is typically cooked with pork. It's served for breakfast with sinangag (garlic fried rice), a fried egg, atchara (pickled green papaya), and a vinegar dipping sauce. There are many variants, but they usually fall into one of two broad categories: de recado and hamonado. De recado sausages are savory, and hamonado longganisas are savory-sweet.

The following are some of the most well-known types of longganisa in the Philippines.

• Vigan Longgnaisa (de recado)
• Lucban Longganisa (de recado)
• Calumpit Longganisa (de recado)
• Alaminos Longganisa (de recado)
• Tuguegarao Longganisa (de recado)
• Cabanatuan Longganisa (de recado or hamonado)
• Pampanga Longganisa (hamonado)