Eight most popular sausages in the Philippines
The Philippines boasts five immensely popular sausages, each bearing unique tastes and ingredients. These sausages have cultivated a thriving food industry and cultural significance, fostering local economic growth.
From Chorizo to Longganisa
Around the 1600s, Spanish colonizers introduced Chorizo, and it quickly evolved into what we now call Longganisa. It’s grittier, sweeter, and mostly garlicky without the Hispanic flavors of cumin or chilis.
1. Tagalog Longganisa
Originating from different regions, the Tagalog Longganisa is popular in Manila. For decades, it has been the go-to place for most Filipinos looking for a quick viand for breakfast.
Its simple ingredients are pork, sugar, pepper, and paprika. This type of Longganisa became affordable during the Marcos era when the DOST introduced natural soy extenders.
2. Vigan Longganisa
The Vigan Longganisa from Ilocos Sur is smaller but packed with taste. It’s infused with plenty of garlic and “Sukang Iloko” (Ilocos vinegar), which gives it a garlicky sour taste.
It is also made of pork and has more fat content than the Tagalog Longganisa, though both are stuffed in pork intestines.
3. Lucban Longganisa
The Lucban version from the Quezon province is equally heavy in garlic taste but slightly sweet. It’s also seasoned with local spices.
Lucban sausage also uses the non-traditional Oregano herb and rice wine, all in just the right bite-size.
4. Chorizo de Cebu
Originating from Cebu province, Filipino Chorizo traces its roots back to Spanish influence, as Spaniards introduced this sausage style, renowned in the Hispanic culinary sphere.
The Cebuano rendition of Filipino Chorizo boasts a gentle sweetness and a subtle Hispanic essence, distinguishing it from the traditional Mexican Chorizo, known for its milder taste profile.
It is enhanced with sugarcane vinegar and is typically prepared through smoking or sun-drying methods.
5. Pampanga’s Skinless Longganisa
Finally, we have the ubiquitous skinless longganisa, popularized by the brand “Pampanga’s Best.” Unlike traditional Pinoy sausages, it doesn’t use pork intestine, the reason it’s called “skinless.”
It has similar ingredients, such as pork and garlic, but it’s uniquely sweet and savory and similar to the taste of Tocino, which are thin slices of pork in sweet juice sauce.
6. Cabanatuan Longganisa
Cabanatuan Longganisa, also locally known as Batutay Longganisa, comes from the Cabanatuan province in Nueva Ecija.
It differs from the rest of the Filipino sausage because it uses lean beef (with pork back fat) as the main ingredient.
Dorothea Lajares, who started Aling Otya’s Longganisa at the Cabanatuan Public Market in 1952, is credited for introducing the Batutay. Five years later, Ofelia Montes followed her lead and popularized what we now know as the Cabanatuan Longganisa.
7. Alaminos Longganisa
Alaminos longganisa, also known as longganisa Pangasian or Pangasinan Longganisa, is made with leaner pork and brown sugar instead of the usual fatty version and white sugar and with a rum twist.
The way Alaminos Longganisa is sold is also unique. The sausage sections are separated by small coconut leaf midribs that look like toothpicks.
Typically, a string of sausage has six sausages fastened at one end with a strand of buli palm fiber, making it even more distinct.
8. Tuguegarao Longganisa
Tuguegarao Longganisa, also known as Longganisang Ybanag, is similar to the rest of the sausages, particularly the Vigan, because of its coarse meat.
However, what makes it unique and distinct is the use of carabao meat (carameat), though pork less expensive.
The taste is a mix of sweetness and garlicky, with a little bit of kick because it also uses sukang iloko (Ilocos Vinegar).