By Alma Wendy Yu

Filipino cuisine varies from region to region. Every region has their own version of a Filipino dish. It’s not surprising there are regional sausages as well. Filipino sausages are called longganisa. In some regions of the country, however, they are referred to as chorizo. Both terms are borrowed from Spain, but the Filipino chorizos are nothing like the Spanish versions we see in the delis or charcuterie boards. Because this is a regional specialty, each differs in shape, color, and flavor profiles. Some are longer and elongated like the Lucban of Quezon. Most are brown but there are red ones like Chorizo de Cebu. All longganisas have garlic but they can be split into two types: savory type (recado), and sweet type (hamonado). It’s best to have a taste test first before buying in bulk just to be sure that your taste buds agree.

Usually eaten for breakfast, these sausages are served with garlic fried rice, a fried egg, and a side of vinegar as dipping sauce. No one can tell us we cannot have longganisa outside of breakfast. Because of that there are many silogans all over the country that allows one to have these viand+fried rice+egg combos even for snacks and dinner. 

During my stint at hotel kitchens, longganisa or chorizo is a staple in the breakfast buffet. It’s a great way to showcase your region’s prized sausage. Unlike silogans, we can only serve this for breakfast, unless there’s an all-day breakfast menu. That doesn’t stop us from sneaking this breakfast favorite into lunch or dinner, and getting creative with it. Here are ways you can “disguise” these sausages as a cheese spread for your grazing table, and as a pasta sauce that you can have for lunch or dinner. No judgments to that person who’d have this for a quick midnight snack.

Let’s the spotlight on Chorizo de Cebu, the hamonado longganisa of the island. This is also a famous pasalubong item alongside lechon, chicharon, and dried mangoes, to name a few. Unlike most of the sausages in the country, Chorizo de Cebu has a distinct red color, are rounder in shape, and sweeter in taste. If you like the heat, make sure you look for the spicy kind. 

This recipe double as a spread and pasta sauce. This spread can also be used as a dip for fried items like calamares, french fries, and chips. 

Chorizo and Cream Cheese Spread

Note: Keep this refrigerated. 
 

Ingredients:

• 130g Chorizo de Cebu, crumbled
• 30g canned mushroom slices, drained and chopped fine
• 10g garlic, sliced
• 1/2 tbsp. Paprika
• 125ml heavy cream, chilled
• 200g cream cheese, softened
• Salt and pepper to taste
• Dried parsley, to garnish
   

Method:

1. Crumble chorizo meat into a pan. Over low-heat, render the fat out. 
2. Once oil is rendered, start frying the meat and break them up into smaller pieces.
3. Add garlic, and mushrooms and saute well. (If the mixture is too oily, you can remove a bit of the oil).
4. Turn off heat and mix in paprika. Place mixture in food processor and blitz until you have smaller pieces. Do not puree into a paste.
5. In a separate bowl, whip the heavy cream until thick using a hand mixer.
6. Add in softened cream cheese and mix well.
7. Add the cooked chorizo mixture and mix with a spatula.
8. Taste and season with salt and pepper. Garnish with dried parsley.
9. Serve with toasted bread or crackers. 

Creamy Chorizo Pasta

Ingredients:

• 60g dried pasta, any type 
• of your choice.
• 100g of cream cheese and chorizo 
• spread, or as needed
• Reserved pasta water
• Dried parsley, to garnish

Method:

1. Boil pasta according to package directions in boiling salted water.
2. While pasta is cooking, place the chorizo spread into a pan. Over low-fire, the spread will start to soften.
3. Toss in cooked pasta immediately into the pan, and add a few ladles of pasta water until you have a creamy consistency. Coat pasta well. Add more pasta water if it’s too dry.
4. Season with salt and pepper as needed. 
5. Garnish with dried parsley, and serve immediately.

You can find Chorizo de Cebu in the meat section of supermarkets all over Cebu. There are also resellers and suppliers you can find online. It’s best to do your research first to ensure that it is from a reputable supplier and that food safety practices goes into its handling and preparation.