Alaminos longganisa
Filipino pork sausage
From Wikipedia, the free encyclopedia
Alaminos longganisa, also known as longganisa Pangasinan, is a Filipino pork sausage originating from Alaminos, Pangasinan. It is a type of de recado longganisa.
| Alternative names | Alaminos longaniza, longganisa Pangasinan |
|---|---|
| Course | Sausage |
| Place of origin | Philippines |
| Region or state | Alaminos, Pangasinan |
| Main ingredients | pork |
It is made with ground lean pork, ground pork fat, brown sugar, coarse salt, saltpeter, black pepper, bay leaf, vinegar, and garlic in hog casings. It has a slightly sour, garlicky taste, is typically bright yellow or orange due to the use of achuete seeds, and is made in bite-sized pieces.[1] It is a popular pasalubong.[2]
Background
The longganisa is named after the Spanish “longaniza,” and is sometimes used interchangeably with the chorizo. The longganisa is a type of local sausage with two major types—the recado, with a more savory flavor, and the hamonado, with a sweet taste.[1]
Unlike other longganisa variants, the Alaminos longganisa's segments of the sausage are uniquely divided by small pieces of coconut leaf midribs (sometimes mistaken for toothpicks), making it easily identifiable.[1] Each sausage string usually has six segments and is traditionally tied at the end with a length of buli palm fiber. The sausages are celebrated in an annual "Longganisa Festival" in Alaminos.[3][4][5][6][7]
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