Friday, September 25, 2009


Longganisa, or native or local or pork sausage, whatever, is a fascinating food as it transforms its looks, composition, and taste depending on its point of origin in the Philippines. Nueva Ecija's Cabanatuan Longganisa, Quezon's Longganisa Lucban, Vigan Longganisa, Tuguegarao Longganisa, and the Longganisa list just goes on and on.

Its a miss and hit trick in finding the best longganisa for each one. We have our taste preferences and it takes a lot of patience, trial and error, and lots of trust built and trust reneged (for sellers claiming to have the best longganisa).

I am for the garlicky longganisa with ground pork stuffed with lots of garlic and maybe, other mysterious ingredients health buffs are known to barf about. I like the Nueva Ecija Cabanatuan longganisa with its tighter than a nun's ass garlic packed sausage.

Longganisa with garlic rice and sunny side up eggs, with vinegar dip and the not so healthy orange juice mixed from a sachet powder, makes a good breakfast morning.

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