Longganisa is the local sausage of the Philippines. There are various types of longganisa available and most are regional in taste and flavor. There is the Lucban which is garlicky, the Vigan which has a sour undertone due to the addition of vinegar and Pampanga style which is sweet to name a few.
Longganisa is usually a breakfast fare served with garlic rice and sunny side up egg popularly known as Longsilog (Longganisa + Sinangag + Itlog)
I made this longganisa by using the recipe for the Filipino burger I made last summer. I just shaped the meat into small logs, so it’s what you call skinless longganisa (without the casing). You can form the sausages a bit bigger or even into patties, whatever suits your fancy. I made use of ground pork for this recipe. Ground chicken maybe substituted as I have seen chicken longganisa widely sold in Asian grocery stores.
I served this with garlic fried rice and a sunny side up egg.