If you want to enjoy a tasty staple of Filipino cuisine, try a bite of longanisa. This pork sausage is commonly used in breakfast dishes and eaten on its own, with rice, or in a sandwich. Here’s what you need to know if you’ve never had this food before.

The History of Longanisa

Longanisa is Filipino cuisine’s version of Spanish longaniza sausage. The delicacy came to the islands from Spain in 1565 when a Spanish Conquistador, Miguel Lopez de Legazpi, landed in Cebu. This colonization brought a new religion, laws, cultural traditions, and foods to the Philippines.

Filipino longanisa is different from its Spanish cousin in several ways, as it was adapted to accommodate the native ingredients. For example, guagua longganisa contains more vinegar, while lucban has more garlic and oregano.

How It’s Made

Longanisa is typically served fresh or smoked, but it can be frozen after it’s cooked. It’s traditionally made with pork, but chicken, tuna, and other lean meats can be used. There are two types of this sausage: de recado, which has more garlic, and hamonado, which is sweeter. Both varieties are seasoned with flavorful ingredients, like garlic, black pepper, brown sugar, and vinegar.

Longanisa is most commonly served for breakfast, as it adds a distinct flavor to create a hearty meal. It’s also commonly eaten in a breakfast sandwich with soft scrambled eggs and cheese. Another popular way of enjoying this food is by eating longsilog, which is a dish made of longanisa, fried rice, and a fried egg.

While the sausages are mass-produced, the best ones are found in restaurants that specialize in authentic Filipino cuisine. If you want to try longanisa, head to Plantation Grindz in Kahului, HI. This eatery opens at 6:00 a.m. and serves classic breakfasts that include sweet longanisa or longanisa with vinegar. View their menu online, or call (808) 873-3663 to place a takeout order. Connect with them on Facebook and Instagram for the latest news and updates.