Our sausages are as diverse as the 1700 islands. No two flavors are the same. Tiya Pusit’s sausage is a pepper- spice different from Tiya Maria’s skinless. And while Mrs. Banting’s pineapple- laced craft is simply irresistible, the city butcher hangs his meat garlands with so much pride you’ll be curious what is in there.
Longganisang Baliwag “Masarap!” (delicious!) “Malaman!” (meaty!) “Malinis!” (clean!) “No Sugar!” “Bawang Flavor” (garlic flavor).
Passion. Perspiration. The squeal of a hog for butchery. The sweltering kitchens. All of these are stuffed in the food that is so classic and appeals to almost every tongue- young or old, bourgeois or middle class, the pretentious and the true. Originally consumed for breakfast, but are now eaten just about anytime of the day for their flavor and ease of preparation. But nothing beats the longganisa breakfast platter: from the lady neighbor’s to the butcher’s to Lucban’s to Baliwag’s to Vigan’s- tossed into the frying pan. Best served very hot, with vinegar laden with chili and crushed garlic, super garlicky fried rice, fried eggs with just the perfect yolk, plump tomatoes, piping hot coffee with or without milk.
Some cynics blame the diet as the cause of terrible Filipino drivers’ temper on the road. There’s something in the food they eat, they say, they eat a lot of pork. I don't know if it is true. But with these country sausages, one thing I can say is, you are most likely to forget… a fraction of your sanity.