I wasn never adventurous in trying the different longganisas of the country. I just hear about Vigan, Baguio, Lucban longganisa, among others, from people who actually enjoy them and have lots of happy tales to tell. I was then content with my skinless sweet longganisa off from the grocery racks, not knowing how much I was missing.
It is a good thing my suki in Greenhills tiangge was able to convince me to try the Alaminos Longganisa she was selling. What caught my attention to this variety was the way toothpicks or wooden sticks were used to divide the sausages instead of tieing the ends. A dozen sells for P100.
After washing, I cut the sausages to separate them before cooking. I boiled them in a little water and added oil to cook them completely when all the water has evaporated.
This goes so well with even just vinegar. It has a very simple taste, a bit sour but just right. Not salty, not sweet. It was one of the better breakasts I have ever had.
Hello Gita!
ReplyDeleteIf you're fond of longganiza or chorizos that are "a bit sour", maybe you might like Ereneta chorizos recado from Bacolod. I think Rustan's supermarket (in Glorietta) sells them. These are the chorizos we've been eating since my childhood days. Best with Baguio tomatoes (with a little patis and vinegar) and fried rice cooked on the oil of the chorizos.
bugsybee, thanks for the tip. ill be checking the Ereneta chorizos recado when i get the chance.
ReplyDelete"sour" longganisa kasi is so new to me. ive always had the sweet skinless or with-skin variety that my mom bought all the time.
Wow it looks tasty and not too fatty.
ReplyDeleteI like putting a bit of the oil secreted by the longanisa on my rice. Then kamatis with spicy bagoong.
Sarap!
ruy, yes, it isnt that fatty. ill try using that oil on the pan next time on my rice. everyone seems to be doing that. ;-) i usually serve this with sunny side up eggs. will try kamatis and bagoong next time too. ;-)
ReplyDeleteWe ate longganisa 2 days ago =D It was from a friend who makes them here, parang sideline and true masarap with kamatis..minsan kamatis and patis...but Im not really a fan of longganisa (chorizo and tocino as well) hehe. Parang ayaw ko ng hitsura =D
ReplyDeletegiz, wow, ang tyaga naman ng friend mo to make it! matrabaho diba? so tedious... anyway, ako naman, i love processed foods.. from tocino, to longganiza even tapa! all must be sweet timpla. now lang nga ako natuto to eat longganiza na maasim-asim. and im liking it, surprisingly!
ReplyDeleteAko naman, I prefer them sweet. My food choices are usually not sour or spicy.
ReplyDeleteA patient just gave me lucban longganisa. Haven't had them cooked though.
em dy, ako din... i prefer sweet longga to sour... but among those non-sweet ive tried, this alaminos variety is the best for me, so far ha.
ReplyDeleteis the lucban the reddish type? if so, ok din naman. medyo madaming fat bits... and too red for me. ;-)
Wow!!! Yummy naman ng breakfast mo sis. :) kakagutom. favorite din namin ni hubby ang longganisa. Specially yung galing pa sa ibat' ibang provinces. And pag naccrave naman kami at ubos na yung supply, eh gumagawa ako ng homemade longganisa (skinless).
ReplyDeleteOur place here in Dagupan is just 45 minutes drive from Alaminos City, Pangasinan where those longganisa came from. Ang sarap nga niyan, but I have to go easy on it. Fatty kasi.
ReplyDeleteA hundred pesos a dozen? Jeez, doble sa presyo dito!
tracy, plano ko din to try all the various longganisas we have sa iba ibang provinces... ang dami pala! dati kasi, grocery longganisa lang ako eh. buti ka pa, you know how to make your own...ill try to blog each one when i get the chance. baka lang sumobrang taba ako sa kakatikim. hahaha
ReplyDeleterhodora, youre from dagupan pala... sarap ng bangus dyan! yummeee...
yup, sky-high ang prices no! ok lang. kesa naman byahihin pa... ;-)
longganisa.. i only like skinless and the one from lucban :D
ReplyDeleteu8mypinkcookies, ganyan din ako dati, until i tried the ones with skin... masarap din pala sila. if you like hte lucban variety, i think youll like the alaminos too. mas meaty sha eh.
ReplyDeleteMerci d'avoir un blog interessant
ReplyDeletevotre accueil! :)
ReplyDelete