Baguio longganisa

Baguio Longganisa is a type of Filipino sausage that originates from the city of Baguio, in the Cordillera Administrative Region of the Philippines. It is a popular breakfast dish in the region and is often served with garlic rice and fried eggs in a meal known as Longsilog.

History

The history of Baguio Longganisa is deeply rooted in the culinary traditions of the Igorot, the indigenous people of the Cordillera region. The sausage-making technique was introduced by Spanish colonizers, but the Igorot people adapted it to their local ingredients and taste preferences.

Preparation

Baguio Longganisa is made from ground pork, garlic, black pepper, salt, sugar, and vinegar. The mixture is then stuffed into hog casings and left to cure for several days. The curing process gives the sausage its distinct tangy flavor.

Characteristics

Unlike other types of Filipino longganisa, Baguio Longganisa is known for its garlicky and slightly sour flavor. It is also smaller and thinner compared to other varieties. The sausage is usually cooked by boiling in water until the casings burst, then frying until browned.

Cultural Significance

Baguio Longganisa is not just a food item, but also a cultural symbol of Baguio City and the Cordillera region. It is often given as a pasalubong, or homecoming gift, by those who visit the city.

See Also

• Vigan Longganisa
• Lucban Longganisa
• Alaminos Longganisa

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