No matter where we go in the country, longganisa is always availble. However, they don’t look or taste the same. We can create a tour of the Philippines and get the different flavors of each area through these. A Longsilog (Longganisa+Sinangag+Itlog) tour perhaps?
Often, these sausages are named for the region they come from. Vigan, Lucban are among the most familiar. Neither of these are sweet.
Hamonado is a sweet type of longganisa. Often when we travel, this kind of longganisa is what gets served at various places but this is not necessarily THE longganisa of the region visited. You always have to ask because the specialties may not be served unless asked.
For example, Pampangga’s longganisa is sweet but does not look like that which is typically served at the food joints. Where most hamonado sausages are fat, the Pampanga ones I’ve tried are long and slim; some are even skinless. There’s a set that says they don’t use salitre (salt peter or potassium nitrate) to make their longganisa which many of us appreciate. All of these are from Pampangga but not exactly the same. Yes, even in the same region, there are multiple flavors and styles.
|Cooked Vigan Longganisa|
Vigan is a heritage city in Ilocos Sur. The sausage from here is made with garlic, ground pepper and marinated in the local vinegar. I read somewhere that some use basi (the local wine made from sugarcane) instead of vinegar. They look yellowish when you see them hanging in the market (uncooked). They actually hold the longganisa festivals in January for anyone who is interested (me! me! me!) to see more of this beautiful city and have a good taste of the local sausages.
Lucban is found in Quezon province, at the foot of mount Banahaw. The sausage from this region also uses garlic but the spices used are oregano, basil and lemongrass. Unlike Vigan longganisa, the uncooked Lucban sausage is reddish in color due to the achuete used. For those who don’t like vinegar, Lucban is a good choice.
I stumbled across an article that said that this region or that region has the best longganisa. I would say that everyone has their own taste and preferences that will make them say they have the best.
Personal favorite: lonnganisa from Alaminos, Pangasinan. Perhaps it is because I associate these with family trips to my dad’s hometown and summer vacations. Maybe it’s because I don’t really like my sausage sour or sweet. I find these links absolutely the best!
Growing up we called them shortganniza because they are consumed in just 1 or two bites. These bite sized links are more salty and garlicky favored. We like them served with fried rice cooked with the fat from the longganisa and egg (sunny side up). Often, the challenge with eating these is you either need more longganisa or need more rice. Sooo hard to stop eating these!
What is your favorite? Haven’t found it yet? Time to take a trip and find out.