Filipino sausage, typically pork, in styles ranging from garlicky and savory to sweet and slightly cured, and often noticeably red in color.
Longganisa varies enormously by region — Vigan longganisa is garlicky and coarse-textured, Lucban longganisa is spiced with oregano and vinegar-tangy, and other versions lean sweet, almost like a breakfast link crossed with Chinese lap cheong. Most are sold either fresh (skinless, in patty or link form) or cured.
It's a breakfast staple served with garlic fried rice and egg (a combo Filipinos call "longsilog"), and it also turns up as a protein swap in noodle dishes like pancit, where its garlicky, slightly sweet flavor adds a different character than plain chicken or pork.
Recipes on Pancit.com that call for longganisa.
Savory rice noodles with chicken, shrimp, and vegetables — the everyday pancit every household knows.
The Cebuano two-noodle pancit — canton and sotanghon noodles tossed with pork, chicken, and shrimp.
Wheat egg noodles stir-fried with chicken and vegetables in a savory, glossy soy-oyster sauce.
