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A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
Chorizo is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.
Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name lap cheong.
Longaniza is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain, Argentina, Uruguay, Puerto Rico, Dominican Republic, El Salvador, Guatemala, Mexico and Chile. In the Philippines, it is called longganisa and has hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups of the archipelago. Longaniza essentially tracks the spread of Latin culture around the world. Longaniza derives from Lucanica, a sausage from Lucania in Southern Italy that was adopted by the Latins of Ancient Rome through military contact. From there it spread to Spain, and from Spain, centuries later, to every place in the world with modern "Latin" culture.
Embutido, or embotido, is a Philippine meatloaf made with ground pork and stuffed with hard-boiled eggs and sliced ham or various sausages. It is traditionally wrapped in aluminum foil and steamed, though it can also be baked.
Vigan longganisa, also known as the Ilocano longganisa, is a Filipino pork sausage originating from Vigan City, Ilocos Sur. It is a type of de recadolongganisa noted for its salty, garlicky, and sour flavor. It is air-dried, made with ground lean pork, annatto, coarsely ground pork and fat, brown sugar, garlic, onions, bay leaves, soy sauce, vinegar, black pepper, and salt to taste in hog casings. Chili flakes may also be added. The sausages are celebrated in an annual "Longganisa Festival" in Vigan City.
Chorizo de Macao, sometimes called Chinese Chorizo or Longaniza Macau, is a Filipino dry pork sausage. The ingredients of Chorizo de Macao is identical to other Filipino sweet longganisas, except for its dry texture and its use of star anise, aniseed, or anise liqueur (anisado), which gives it its distinctive aroma and its name. It is commonly used in Chinese Filipino dishes like pancit Canton and siopao. It is sometimes confused with and used in place of Chinese sausage.
Chorizo de Cebu, also known as longganisa de Cebu, is a Filipino pork sausage originating from Cebu. It is a type of hamonada (sweet) longganisa. They are distinctively red in color due to the use of achuete seeds. Each link is also usually spherical in shape. It is made from ground lean pork, ground pork fat, salt, saltpeter, sugar, anise liqueur (anisado), paprika, black pepper, garlic, and chilis to taste in a hog casing. It can also be made without the casing. They are usually fried or grilled and eaten with white rice, puso, or garlic rice for breakfast.
Chorizo negrense, also known as chorizo de Bacólod, is a Filipino smoked pork sausage originating from Bacolod, Negros. It comes in two flavors: hamonado (sweet) and recado (garlicky). It can be prepared smoked in a casing, or prepared fresh without the casing. It is made with ground pork, vinegar, garlic, calamansi, soy sauce, black pepper, and coarse salt. Sugar is added to the hamonado version.
Longganisa de Guinobatan is a Filipino pork sausage originating from the town of Guinobatan in Albay, Philippines. It is a type of de recadolongganisa. Each link is typically only 2 inches (5.1 cm) in length. It is made from lean pork, pork fat, salt, sugar, garlic, saltpeter, and black pepper. Unlike other Philippine sausages, the meat is uniquely chopped by hand. The dish is celebrated in the annual "Longganisa Festival" of Guinobatan.
Cabanatuan longganisa, also known as batutay, bototay, or batotay, depending on the municipality, is a Filipino beef sausage originating from Cabanatuan in the province of Nueva Ecija. It can be served sweet (hamonado), garlicky, or "skinless". It is celebrated in the annual "Longganisa Festival" of Cabanatuan.
Calumpit longganisa, also known as longganisang bawang, is a Filipino pork sausage originating from Calumpit, Bulacan, Philippines. It is a type of de recadolongganisa. It is made with lean pork, pork fat, garlic, bay leaves, brown sugar, soy sauce, vinegar, salt, black pepper, paprika, and optionally, chili.
Pampanga longganisa is a Filipino pork sausage originating from the province of Pampanga. It is a type of hamonado (sweet) longganisa. It is typically longer and thinner than other Philippine sausages. It is made with pork, garlic, brown sugar, black pepper, coarse salt, and vinegar. It can be prepared with or without the casing. It is typically dyed orange or red with achuete seeds. It is the most common sweet-type longganisa eaten throughout the Philippines, since it is commercially mass-produced.
Lucban longganisa is a Filipino pork sausage originating from Lucban, Quezon. It is a type of de recadolongganisa. It is characterized by its use of oregano and its garlicky and sour taste. It is made with coarse and lean pork, pork fat, coarse salt, onions, garlic, oregano, paprika, peppercorns, sugar, and vinegar. It can be prepared with or without the sausage casing.
Tuguegarao longganisa, also known as the Ybanag longganisa, is a Filipino pork sausage originating from the Ybanag people of Tuguegarao City, Cagayan. It is a type of de recadolongganisa. It is made with coarsely ground pork, black pepper, garlic, coarse salt, and cane vinegar in hog casings. It is typically dyed orange with achuete oil.
Guagua longganisa, also known as Candaba longganisa, is a Filipino pork sausage originating from the towns of Guagua and Candaba, Pampanga. It is a type of de recadolongganisa characterized by its salty and sour taste because of its heavier use of vinegar in comparison to other Filipino sausages.
Fish longganisa, or fish chorizo, is a Filipino sausage made with fish instead of pork or beef. It is typically made from tuna, tilapia, or milkfish. It is prepared identically to other Filipino longganisa and is marketed as a healthier alternative. It may use regular pork casings, vegetable-based casings, or be prepared "skinless".
Baguio longganisa is a Filipino pork sausage originating from the city of Baguio. It is a type of hamonado (sweet) longganisa.
References
- 1 2 3 Miranda, Pau; ericsalta (October 7, 2023). "Longganisa 101: Getting to know the Philippines' local sausage". INQUIRER.net USA. Retrieved August 9, 2024.
- ↑ Arnaldo, Steph (April 27, 2024). "Love longganisa? Here are the various kinds from different regions – and what they're made of". Rappler . Retrieved April 28, 2024.
- ↑ "The Sophisticated Saltiness of Alaminos Longganisa". Nengkoy. Retrieved March 25, 2019.
- ↑ "One Unique Food : Alaminos Longganisa". 100Pulo. May 23, 2017. Retrieved March 25, 2019.
- ↑ "Longganisa Festival of Alaminos City". Asenso Pangasinan. October 4, 2010. Retrieved March 25, 2019.
- ↑ "These Are The Pangasinan Dishes You Have to Try + Pasalubong You Should Take Home". looloo . Retrieved March 25, 2019.
- ↑ "Alaminos Longganisa". Panlasang Pinoy Meaty Recipes. May 31, 2018. Retrieved March 25, 2019.
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