I used to like only the sweet style hamonado longganisa. That was until I was able to try Vigan longganisa. It was everything the hamonado longganisa was not. It was garlicky, bland with a little hint of saltiness, peppery... and definitely not a bit sweet! And to my surprise, I actually liked it! And since then, I have been having cravings every so often. And whenever I do, I just rush to Greenhills to buy me a pack of Gonzales Vigan Longaniza.
A dozen a pack for php130. Each piece tied together to form one long line of sausages. I separate them before cooking, wash them, and boil them in a little water until the water cooks the longganisa thru and is totally reduced.
For the final step, when all the water is evaporated, I add a little oil and cook the longganisa some more until they're golden brown.