Tuguegarao longganisa
Filipino pork sausage
Alternative names | Ybanag longganisa, Ibanag longganisa |
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Course | Sausage |
Place of origin | Philippines |
Region or state | Tuguegarao, Cagayan |
Main ingredients | pork |
Tuguegarao longganisa, also known as the Ybanag longganisa, is a Filipino pork sausage originating from the Ybanag people of Tuguegarao City, Cagayan. It is a type of de recado longganisa. It is made with coarsely ground pork, black pepper, garlic, coarse salt, and cane vinegar (ideally sukang iloko) in hog casings. It is typically dyed orange with achuete oil.[1][2][3][4]
See also
- List of sausages
References
- v
- t
- e
Filipino cuisine
- Adobo
- Afritada
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- Balbacua
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- Proben
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- Putsero
- Rendang
- Ropa vieja
- Sarsa na uyang
- Sarsiado
- Satti
- Sinabawang corned beef
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- Soup Number Five
- Suam na mais
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- Tokneneng
- Tokwa’t baboy
- Torta
- Tuslob buwa
Rice dishes |
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and pastries
- Alfajor
- Asado roll
- Banada
- Banana cake
- Bicho
- Binangkal
- Biscocho
- Brazo de Mercedes
- Buko pandan cake
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- Buñuelo
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- Crema de Fruta
- Egg pie
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- Flan cake
- Hopia
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- Mango cake
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- Napoleones
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- Pan de monja/Monáy
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- Pan de siosa/Pan de leche
- Pandesal
- Pastel de Camiguín
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- Pilipit
- Pinagong
- Polvorón
- Sans rival
- Señorita bread/Spanish bread
- Shakoy
- Shing-a-ling
- Silvana
- Siopao
- Ube cake
- Ube cheesecake
- Waffle dog
- Yema cake
Biscuits/cookies |
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- Ampaw
- Banana cue
- Baye baye
- Binagol
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- Buko salad
- Camote cue
- Camote halaya
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- Cassava cake
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- Turón
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- Ube
Candies and confections |
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Chips and crackers |
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Frozen desserts |
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Kakanin (ricecakes) |
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Soup desserts |
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and ingredients
- Agre dulce/sweet and sour sauce
- Achuete
- Asín tibuok
- Atchara
- Bagoong
- Banana ketchup
- Biasong
- Bukayo
- Burô/tapay
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- Lemongrass
- Liver spread/Lechon sauce
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- Macapuno
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- Muscovado
- Nata de coco
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- Pakô
- Palapa
- Pandan
- Panutsa
- Patis
- Pili nut
- Saba banana
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- Siling haba
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- Taba ng talangka
- Tabon-tabon
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- Toyo, suka, at sili
- Túltul
- Ube
- Ubad
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- Vinegar
Non-alcoholic | |
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Alcoholic |