Introduction

The spread of longanisa into various cultural cuisines came with the spread of the Spanish
empire when it was at its peak. After centuries of delighting the palettes of folks all over the
globe, countries like Mexico, Puerto Rico, Chile, El Salvador, and Uruguay now each have their
own interpretations of the sausage. And since the Philippines was an integral stop in the Spanish
trading network, longanisa found its footing in Filipino cuisine as well.

In the Philippines, there are two types of longanisa: hamonado (sweet) and recado (spicy). In
this recipe, we used the longanisa hamonado.

Chapter 2

Review of related literature

Origin

The origins of longanisa goes back to Spain. In Spain, longaniza is a fresh pork sausage

flavored with cinnamon, paprika, aniseed, vinegar and garlic. Unlike Spanish chorizo, which is

typically cured and smoked, longaniza must be cooked before eating. History of longganisa

(2020)

longganisa cooking process

Add desired amount of sausages in a skillet. Add half a cup of water to come up to about 1/2

inch of large wok. Bring it to a boil and let it simmer over medium heat and let all water

evaporates for approximately 10 minutes. Prick sausages with fork and let it fry on its rendered

fat for approximately 3-5 minutes (until sausage is caramelized or skin turns reddish brown.

jainey sison (2017)

Methodology
Experimental animal

a total of 1 rabbit will be used in the study. The experimental animal will be purchased in

bulanao , tabuk city, kalinga

rabbit longganisa ingridients

1 pound ground pork shoulder, 6 cloves of garlic, crushed, 1 tablespoon vinegar ,1/4 cup brown

sugar, 1 tablespoon salt, 1 tablespoon ground black pepper. 1 tablespoon achuete oil, more if

making skinless sausages hog casing, optional canola oil, for pan-fryingDispatching

In this part the rabbit will be hang with the head facing to ground to avoid any movement

and easily dispatch after hanging you can remove the head and let the blood flow and

totally drain before skinning.

Skinning

 Use a sharp knife or cleaver just above its knees to cut off the rabbit's feet. Cut off the head

and tail. Use your hand to loosen the skin. When you've made the cut, turn the knife edge

facing up and cut from the stomach to the neck.

Gutting

Make a small incision in the belly. After you have removed the feet, tail, and head, use a sharp

knife to carefully make a small incision around the belly area. You must be careful not to slice

open the bladder or colon that lie just underneath the belly.

Cleaning

In this process the internal organs removed and clean with water properly
Rabbit Longganisa processing

Separate the rabbit meat from the bones and chop it into mince meet to be able to cook easily

after grinding the meat you can now put it into the rabbit intestine or swine intestine as a cover

Reference

History of longganisa (2020) retrieved from https://juleeho.com/food-history-101-blog/history-

of-longanisa

jaineysison(2017 )Vigan longganisa retrieve from