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.
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.
Embutido, enchido or embotit (Catalan) is a generic term for cured meat products. The dictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed with diverse ingredients". The term often applies to any of the many varieties of cured, dry sausages found in the cuisines of Iberia and the former Spanish and Portuguese colonies.
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.
Loukaniko is a type of Greek sausage made from pork or lamb and typically flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. They are also often flavored with greens, especially leeks.
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.
Morcón or morconito, is a Philippine braised beef roulade made with beef flank steak stuffed with hard-boiled eggs, carrots, pickled cucumber, cheese, and various sausages. It is commonly served during Christmas and other festive occasions.
Paelya or paella (Spanish), is a Philippine rice dish adapted from the Valencian paella. However, it differs significantly in its use of native glutinous rice (malagkít), giving it a soft and sticky texture, unlike the al dente texture favoured in Spanish paella. It is also characteristically topped with sliced eggs. Filipino paelya does not use saffron, but is instead coloured with atsuete (anatto), luyang diláw (turmeric), or kasubhâ (safflower).
Alaminos longganisa, also known as longganisa Pangasian, is a Filipino pork sausage originating from Alaminos, Pangasinan. It is a type of de recadolongganisa. It is made with ground lean pork, ground pork fat, brown sugar, coarse salt, saltpeter, black pepper, vinegar, and garlic in hog casings. It is typically bright yellow or orange due to the use of achuete seeds.
Chorizo de Bilbao, also known as Chorizo Bilbao, is a type of Philippine pork and beef dry sausage. It was originally produced by Spanish Filipino Vicente Genato of the Genato Commercial Corporation in Manila and the name is a genericized trademark originating from the branding coined by Genato from his family's original home city of Bilbao, Spain.
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.
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.
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 lean pork, pork fat, coarse salt, garlic, oregano, paprika, sugar, and vinegar. It can be prepared with or without the casing.
A chori burger, also known as a chorizo burger, is a Filipino hamburger characteristically made with chorizo (longganisa) patties, banana ketchup, mayonnaise, and atchara, in addition to tomatoes and lettuce. It was first popularized by Merly's BBQ, a street food stall in the island of Boracay in the Philippines. A version of the burger with a half-longganisa and half-beef patty from Jeepney Restaurant was declared the best burger in New York City in Time Out's 2014 "Battle of the Burgers" competition.
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".
Chicken pastel, also known as pastel de pollo, is a traditional stew or pie from the Philippines made with chicken, sausages, mushrooms, peas, carrots, potatoes, soy sauce, and various spices in a creamy sauce. The sausages used are usually dry chorizos like chorizo de Bilbao or chorizo de Macao, Vienna sausages, and/or hotdogs. It originates from the Spanish dish pastel de pollo, but differs in that Filipino chicken pastel is usually not baked into a pie, uses local Philippine ingredients, and is usually eaten with white rice. It can also be made with pork, in which case it is known as pork pastel. It is commonly served during the Christmas season.
