Longganisa is a popular Filipino breakfast sausage that we continue to improve nowadays. Here in the Philippines we have variety of Longganisa from different provinces and cities like the following:

  1. Longganisa de Guinobatan(Albay)
  2. Alaminos Longganisa (Pangasinan)
  3. Tuguegarao Longganisa/Longganisang Ybanag (Cagayan Valley)
  4. Cabanatuan Longganisa (Nueva Ecija)
  5. Vigan Longganisa(Ilocos Sur)
  6. Lucban Longganisa (Quezon)
  7. Longganisa de Cebu/Chorizo de Cebu (Cebu)
  8. Calumpit Longganisa/ Longganisang Bawang (Bulacan)
  9. Pampanga Longganisa (Pampanga)
  10. Bacolod Longganisa/Chorizo (Negros Occidental)

Now let’s try making homemade Guinobatan Special  Longganisa.


  • Garlic
  • Salt
  • Monosodium glutamate (MSG)
  • Black Pepper
  • Soysauce
  • Chop Pork Meat
  1. In a large bowl, add the soy sauce, vinegar, garlic, bay leaves, paprika, brown sugar, salt and pepper. Stir the ingredients together until the brown sugar is dissolved.
  2. Add the ground pork and pork fat to the bowl, and mix well.
  3. Refrigerate for at least two hours or overnight. This will allow the meat to firm and the flavors to blend well before forming the sausages.
  4. Ease the casing onto the nozzle of a funnel, leaving 2 inches (5.1 cm). Tie a double knot at this end.
  5. Scoop the meat mixture, a small amount at a time, into the funnel and gently pack into the casing. When it’s filled, remove the funnel and tie a double knot at the end of the rope of sausage.

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