Preparation info
  • Makes About


    3 Inch Links
    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    This is Romy’s recipe, and it astonishes me how closely it approximates the taste of my grandmother’s longaniza. Since grinders weren’t available in my grandmother’s time, she had to cut the meat and the fatback by hand, and this texture is what gives it its authenticity.

    You can serve this sausage either in the casing or loose, which we call hubad (which literally means naked). My grandmother served her longaniza hubad when I was growing up as part of the classic Filipino breakfast