Travel contest 4th edition | Eat in travel | San Felipe Longganisa

Hi, everyone. This is my entry for this theme. Happy reading.

Longganisa 101: Longganisa is what we call our local sausage here in the Philippines. In other parts of the country they call it Chorizo. It has 2 flavors, Hamonado (sweet and/or tangy) and de-Recado (savory/salty and garlicky). Usually named after the province or place they are famous in. A few examples are the famous Vigan longganisa, Alaminos longganisa, Lucban longganisa and chorizo de Cebu.

The San Felipe Longganisa was unheard of for me. I only learned about this when we stayed in our surf coach's hostel in Zambales.

Tatay (Filipino word for Dad and that's how we call our coach's dad) recommended that we try it as he was setting up our cooking area. We went to the market and bought it along with the other stuff we need.

Cooking it is has no difference from its other longga-cousins. We do not just fry it. If done that way the longganisa becomes dry and not as flavorful.

What we do is boil them first in a little bit of a water. Almost half of it in water or less over medium heat until water evaporates.

Poke holes on its casing so it can release its oil. Let it render in its own fat. Cook until desired doneness.

We paired it with crispy fried espada (sundried swordfish) and salted eggs with tomatoes. Of course, steamed white rice topped with chili garlic flakes. Best breakfast we had. Yum 😋 We bought more later that day and had it for lunch and for breakfast the next day.😂

The San Felipe longganisa is a must try. Its equally good as the famous de-Recados in Vigan, Tuguegarao and Alaminos.

Thanks for dropping by and keep safe.

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