Pampanga’s
Pampanga's Longanisa Sausage
What it is
This is a type of Filipino sausage known for its sweet and savory flavor profile. It is typically made with ground pork, garlic, and a blend of spices that give it a distinct taste. The sausage often has a slightly sticky texture when cooked and can range in color from pale pink to reddish-brown depending on the specific recipe. It is a popular breakfast item and a versatile ingredient in many Filipino dishes.
How people cook with it
Longanisa is a staple in Filipino cuisine, enjoyed in various ways throughout the day.
- Breakfast staple
- Flavorful addition to fried rice
- Component in stews
- Standalone appetizer
To cook longanisa, you can pan-fry it over medium heat until it is browned and cooked through. Some people prefer to simmer it in a little water first to tenderize it before frying, which also helps render out some of the fat. The rendered fat can be used to cook other ingredients, like eggs or vegetables, adding extra flavor. It can also be baked or grilled. The sausage casing can be left intact or removed before cooking, depending on preference.
How it differs from similar foods
Compared to many Western sausages, longanisa is often sweeter due to the addition of sugar or other sweeteners. Its spice blend is also unique, typically featuring garlic prominently and sometimes annatto for color. The texture can be softer and more yielding than firmer, cured sausages.
Who it is for
Home cooks looking to prepare traditional Filipino meals or add a unique sweet and savory element to their cooking.
How to keep the rest
After opening the package, store any unused longanisa in an airtight container in the refrigerator. It should be kept cold and consumed within a few days for best quality. For longer storage, the uncooked sausage can be frozen.