What it is: Longganisa is Filipino sausage, typically flavored with sugar, black pepper, vinegar and garlic. It may be made from pork, beef, poultry or even seafood.
Where it comes from: Longganisa can be found throughout the Philippines, although each region adjusts the spicing. Lucban and Vigan offer garlicky versions, while Cebu’s variety is extra sweet and Guagua makes a salty, slightly sour sausage.
The sausage and its name stem from Spanish longaniza. The original Filipino alphabet did not contain the letter Z, so the spelling shifted.
What to do with it: Commercial longganisa is usually stuffed into casings and made into link sausages. It can be dried or smoked, but homemade versions are often simply formed into patties or logs and pan-fried, as Chef Kristine Subido does when she offers it at Wave in Streeterville.
“This dish has many variations depending on the meat used, but (it’s) always served with garlic fried rice, fried egg and tomato salad,” Subido says, noting that while longganisa is typically a breakfast sausage, it can also be enjoyed for lunch and, “at my house, dinner too.”
Filipino breakfast sausage
Chef Kristine Subido
2 cups plus 1 tablespoon granulated sugar
4-1/4 teaspoons dried oregano
1 teaspoon ground ginger
2 teaspoons ground pepper
1 tablespoon chili flakes
1/3 cup and 1 tablespoon kosher salt
1/4 cup minced garlic
8-1/4 pounds ground pork or dark-meat turkey
4-1/4 pounds coarsely ground pork back fat (for pork version only)
1 cup plus 1 tablespoon apple-cider vinegar
1/2 cup soy sauce
Mix all the ingredients together, cover and refrigerate overnight.
Form into patties or logs. Pan-fry in a nonstick skillet, with a little oil if needed, until browned on both sides. Makes about 12 pounds.