The 11 varieties of the Filipino Longganisa

When you think about sausages, I guess the first thing that comes to mind is either the German Brats or Hungarian Sausages but did you know that this encased meat was probably first invented as a means of preserving blood, offal, and small scraps of meat in the stomachs and intestines of the slaughtered animal in Greece? The Germans probably has the most variety and were the ones who first popularised it but across Europe there are tons of varieties. Austria have Vienna Sausages, Italians have the Merano, UK has Cumberland, France have Toulouse and Spain has the Chorizo which highly likely where the Filipino Sausages had originated from.

Yes, Philippines has sausages and it is called Longganisa. Like most European countries, the Philippines have several varieties which differs depending on the region. The term longganisa was derived from the Spanish term “longaniza” which is a type of Spanish sausage like the Chorizo. Some regions in the Philippines refer to their sausages with the Spanish name chorizo and others call them Longganisa.

Longganisa is quite popular in the Philippines where it is enjoyed primarily as a breakfast item, from Apari to Jolo there is a regional variation for this humble sausage, some are very popular and some are distinctly local. Today we will be showcasing some of the popular ones, where they come from and what are its main ingredients. The types of longganisa in the Philippines fall into two general categories, “de recado” and “hamonado”. De recado refers to a more savoury, salty kind of sausage, while hamonado refers to the sweet style. Both varieties can be either served Skinless or with Skin, Skinless means it is not filled in a hog casing or similar while the latter is the opposite. And true to any Filipino style most sausages in the Philippines are blended with copious amounts of minced garlic which makes it unique compared to the sausages around the world. So, without further ado, here are the xx popular varieties of the Filipino Longganisa

How to Make Longaniza at Home 1

Pampanga Longganisa (Pampanga)
Staring with the most popular one, coming from the Culinary Capital of the Philippines. They both have the “de recado” and “hamonado” varieties and the crowd favourite is the latter, both made with pork with a classic sweet and salty taste that all Filipinos love.

Calumpit Longganisa (Bulacan)
Known for its long ang fat looks, it also appears less reddish compared to most on this list, it’s one of the most filling longganisa varieties of the Philippines. Known for its garlic and heavy pepper flavour with hints of sweetness and paprika, Bulacan also uses a leaner pork which makes it less fatty but a bit firm in texture compared to others.

Vigan Longganisa 1

Vigan Longganisa (Ilocos Region)
Almost similar to the Calumpit variety this one is also the savoury variant, also with tons of garlic but this Ilocos variety has a distinct smoky flavour and slightly sour. Traditional way of preparing this is by hanging them on smoke from an earthen stove and a bit of vinegar sometimes can be added into the mix. Best enjoyed of course with Sukang Iloko which makes it even more sour.

Longganisa de Guinobatan (Guinobatan, Albay)
Bicol is known for its spicy and creamy dishes thanks for the abundant chillies and coconut this province produces but little that everyone knows they also do make good Longganisa specially in the town of Guinobatan in Albay. Their longganisa is smaller than many, only at 2 inch per link. Like most Filipino longganisa, they prepared with pork and what makes it distinct from the others is that the meat it manually chopped by hand, so they are never minced, giving it a chunky texture.

Cabanatuan Longganisa / Batutay (Nueva Ecija)
Not into pork, the Philippines have a sausage for that and it is called Batutay. Using beef meat instead of pork, this gives it a different meaty flavour compared to others, if you’re used to savoury sausages like the German and Hungarian variants then this one is for you.

Chorizo Negrense (Negros Island)
Also known as Chorizo de Bacolod this Filipino smoked pork sausage originates from Bacolod, Negros. Smokey and sour are its main flavour profile, thanks to the preparation together with the vinegar, calamansi and soy sauce which gives it its unique taste.

Chorizo de Cebu (Cebu)
Its sweet, spicy and garlicky but what sets this apart is its diminutive round shape and vibrant red colour usually its eaten with a puso, a traditional rice enclosed in lukay (coconut fronds). Namit gid!

Lucban Longganisa (Quezon)
One of the sausages in the Philippines with a huge European influence where it is very evident with the use of Mediterranean spices like oregano and paprika. Influence stops there though as you won’t expect it to taste similar to the European sausages as this one incorporates tons of garlic and vinegar making it distinguishably salty and sour at the same time. Best enjoyed with a noodle dish called Pancit Habhab.

Pinuneg (Cordillera Administrative Region)
Morcilla, Blood Sausage, Sanguinaccio, Boudin Noir and Pinuneg, these sausages have something in common? Their main ingredient is blood. These long sausages are made with pig’s blood, minced pork fat, salt, red onions, ginger, and garlic stuffed into pig’s intestine and is traditionally prepared during pig sacrifice ceremonies.

Longganisang Ybanag (Cagayan Valley)
One of the most garlicky longganisa in this list, it’s so garlicy some locals use it to ward off aswangs (local version of bad spirits). Traditionally made with carabao meat this longganisa have a very distinct yellow hue thanks to the use atsuete (annatto)

Alaminos Longganisa (Pangasinan)
The usual sausage is usually linked and separated together with strings or just by twisting the in-betweens together, well this sausage is not following that norm. This perhaps is the most unique looking sausage in this list where it is linked together and separated by toothpick like wood called “buli”, this gives this longganisa its very unique appearance. Like most in this list it is also prepared with pork meat and pork fat but unlike others with a heavy savoury or strong sweet taste this longganisa is the most subtle of them all which makes it good as a vehicle for different types of sawsawan.

This may be only the popular ones and definitely would not have covered everything that the Philippine cuisine has on offer, certainly there are more types out there and if you feel we missed that one out let us know by the comments below. What is your favourite on this list?


5 Responses

  1. I usually don’t eat processed meat, except some bacon…here in Germany, you have tons of different kinds of sausages and I have never touched any of of very popular fast food item called Currywurst actually isn’t too bad, but they are all over-processed, just like all the terrible vegetable oil which is typically extracted and refined using very high heat and petorleum solvents. Then it undergoes a process of refining, degumming, bleaching, and because it stinks, deodorization using even more chemicals. SORRY FOR THE RANT…

    • food lover says:

      If you were actually sorry about the rant, you would’ve deleted your entire comment instead of posting it. But you had to be rude and complain about sausage on a page about sausage. If you hate it that much, why are you even here? Zero positive contribution on your part. You must be proud.

  2. Chef Mimi says:

    Fascinating! I’ve never met a sausage I didn’t like… and these all look wonderful.

  3. suituapui says:

    I have a Pinoy friend in another town here (Kuching) making these for sale. I’ve been wanting to go and meet him and buy some of his products but with the pandemic, that is out of the question. Dunno how long this is going to last.

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