Longaniza (Tagalog: longganisa; Visayan: chorizo, soriso) are Philippine chorizos flavoured with indigenous spices. Longaniza-making has a long tradition in the Philippines, with each region having its own specialty. Among others, Lucban longaniza is known for its garlic profile, and Guagua for its salty, almost sour, longanizas. Longganisang hamonado (Spanish: longaniza jamonada), by contrast, is known for its distinctive sweet taste. Unlike Spanish chorizos, longanizas can also be made of chicken, beef, or even tuna.

While longanizas are fresh sausages, there are also cured sausages in the Philippines called chorizos. They are available the Spanish style and the Chinese style. They are used in dishes which have Spanish and Chinese influences, such as Philippine-style paella, and pancit Canton.

Longanisa Hamonado

Filipino ingenuity is showcased in this sausage. Imagine yourself indulging on a fresh breakfast link flavored like sweet ham��� 2-in-1 as we may call it. An all-time favorite, mildly seasoned with traditional spices; this breakfast link is bursting with flavor! It cooks nicely on low heat and the aroma is just irresistible! Serve with rice and egg��� move over butter!

The Process of Making Longaniza

* 1/2 kilo pork fat (ground)
* 1 kilo lean pork (minced)
* 2 tablespoons white vinegar
* 2 1/2 tablespoons soy sauce
* 2 1/2 tablespoon white sugar
* 2 tablespoons garlic (finely minced)

Procedures : 1. In a bowl, mix all ingredients thoroughly.
2. Cover the bowl well and chill for 1 week.
3. Hand roll into sausages or stuff into casings of pig���s small intestine (cleaned and dried).
4. If stuffed in casing, prick the casing first, add a little amount of water and cook the sausages in its own fat.