Longanisa

Every province has their version of Longanisa. It varies from sweet to garlicky to spicy. Usually eaten for breakfast with garlic rice, fried egg and a dipping sauce of vinegar.

Unlike its Spanish, Mexican and other Latin American counterparts, the longanisa is flavoured with indigenous spices, with each region having its own specialty. Among others, Lucban, Quezon is known for its garlic-laden longanizas (derecado, "spiced"); Guagua, Pampanga for its salty, almost sour, variety. Longanisang hamonado (from the Spanish: longaniza jamonada), by contrast, is known for its distinctively sweet taste.

Unlike the Spanish chorizo, Filipino longanisa can also be made of chicken, beef, or even tuna. Commercial varieties are made into links, but homemade sausages may be simple patties.