Taal Longganisa: Garlicky Excellence not Well-Known Outside Batangas
[CULTURE: FOOD] The Philippine "longganisa" is a type of sausage Filipinos have enjoyed since the Spanish colonial era. The name, in fact, is a take on the Spanish "longanisa," obviously adapted into the Filipino vernacular. According to Tatler1, a web site dedicated to the culinary arts, Philippine longganisa can be summed into two distinct types: sweet, or what we call "hamonado" in the vernacular; or "de recado," which has this strong garlic, vinegar and black pepper flavor.
Of the garlicky type, what will immediately come to mind are two named after the localities where they were developed: Vigan in the Ilocos region and Lucban in Quezon Province. Both are rather smallish albeit the latter is made more distinct by its somewhat purplish food coloring. There are other garlic-based longganisas such as those made in Calumpit2, but there is one that is not really well known outside of Batangas.
For those not from these parts, longganisang Taal is probably among the province of Batangas’ best kept secrets. The taste is primarily garlic-based, with black pepper and vinegar along with salt and sugar to balance things out. The longganisa is primarily sold in the municipal market of Taal; and recipes are tightly-guarded family secrets — such that the taste of longganisa purchased from one stall may vary slightly from that bought from the next.
The amount of garlic used in making longganisang Taal is liberal to say the least. In fact, if stored inside the fridge, everything else becomes in danger of acquiring the garlicky smell. To say that it is pungent is an understatement.
The distinct sweetness of the longganisang Taal is something that makes it different from other garlicky longganisas in the Philippines, and something not all palates will quite agree with. That said this should not detract from its overall excellence, something that people in Batangas have long enjoyed.
By and large, there is really little to choose from taste-wise between the longganisas of Taal and its more famous cousins from Vigan and Lucban. It is in the size, however, where the longganisang Taal distinguishes itself. On average, it is twice the size of those from Lucban and Vigan.
Probably best for breakfast served with fried rice and egg sunny side up. That said, there are really no rules as to when to have the logganisa, and it is just as likely to be served for lunch or supper. It does not really matter what time of the day it is because the longganisa is quite excellent.
2 Ibid.